The anti-inflammatory potential of Portulaca oleracea L. (purslane) extract by partial suppression on NF-κB and MAPK activation

Published 2019 View Full Article

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Title
The anti-inflammatory potential of Portulaca oleracea L. (purslane) extract by partial suppression on NF-κB and MAPK activation
Authors
Keywords
Portulaca oleracea, L., Flavonoids, Lipopolysaccharide, Anti-inflammatory effects, NF-κB, MAPK
Journal
FOOD CHEMISTRY
Volume 290, Issue -, Pages 239-245
Publisher
Elsevier BV
Online
2019-04-02
DOI
10.1016/j.foodchem.2019.04.005

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