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Phenolic compounds from Chaenomeles speciosa alleviate inflammation in lipopolysaccharide-treated RAW264.7 macrophages via the NF-κB and MAPK pathways

Fuxia Hu Chao Liu Fengqin Wang Changxin Zhou Maotong Zhu Dongxiao Sun-Waterhouse Zhaosheng Wang

食品科学与人类健康（英文）2023，Vol.12Issue(4)：1071-1080,10.

Phenolic compounds from Chaenomeles speciosa alleviate inflammation in lipopolysaccharide-treated RAW264.7 macrophages via the NF-κB and MAPK pathways

Fuxia Hu ¹Chao Liu ²Fengqin Wang ¹Changxin Zhou ¹Maotong Zhu ¹Dongxiao Sun-Waterhouse ³Zhaosheng Wang¹

作者信息

1. Key Laboratory of Food Processing Technology and Quality Control in Shandong Province, College of Food Science and Engineering, Shandong Agricultural University, Taian 271018, China
2. Key Laboratory of Novel Food Resources Processing, Ministry of Agriculture and Rural Affairs, Key Laboratory of Agro-Products Processing Technology of Shandong Province, Institute of Agro-Food Science and Technology, Jinan 250100, China
3. School of Chemical Sciences, The University of Auckland, Private Bag 92019, New Zealand
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摘要

关键词

Chaenomeles speciosa/Phenolic extract/Purification/Anti-inflammatory

Key words

Chaenomeles speciosa/Phenolic extract/Purification/Anti-inflammatory

引用本文复制引用

Fuxia Hu,Chao Liu,Fengqin Wang,Changxin Zhou,Maotong Zhu,Dongxiao Sun-Waterhouse,Zhaosheng Wang..Phenolic compounds from Chaenomeles speciosa alleviate inflammation in lipopolysaccharide-treated RAW264.7 macrophages via the NF-κB and MAPK pathways[J].食品科学与人类健康（英文）,2023,12(4):1071-1080,10.

基金项目

This study was supported by the Key R&D Program of Forestry Shandong Province(2021TZXD014),and the Science and Technology Innovation Breakthrough Project of Heze Ctiy(2021KJTP10). （2021TZXD014）

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