Anti-inflammatory, analgesic and acute toxicity effects of fermented soybean

Comparison of free amino acids, antioxidants, soluble phenolic acids, cytotoxicity and immunomodulation of fermented mung bean and soybean

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Cysteine, histidine and glycine exhibit anti-inflammatory effects in human coronary arterial endothelial cells

(2011) S. Hasegawa et al.   CLINICAL AND EXPERIMENTAL IMMUNOLOGY

Anti-inflammatory, antinociceptive, antipyretic and antioxidant activities and phenolic constituents from Loranthus regularis Steud. ex Sprague

(2011) Ramzi A.A. Mothana et al.   FOOD CHEMISTRY

Apparent bioavailability of isoflavones in urinary excretions of postmenopausal Malay women consuming tempeh compared with milk

(2011) Hasnah Haron et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION

The Anti-Inflammatory Action of Fermented Soybean Products in Kidney of High-Fat-Fed Rats

(2011) Jehun Choi et al.   JOURNAL OF MEDICINAL FOOD

Inhibition of Inflammatory Mediators by Neobavaisoflavone in Activated RAW264.7 Macrophages

(2011) Ewelina Szliszka et al.   MOLECULES

Biochanin-A, an isoflavon, showed anti-proliferative and anti-inflammatory activities through the inhibition of iNOS expression, p38-MAPK and ATF-2 phosphorylation and blocking NFκB nuclear translocation

(2010) Labanyamoy Kole et al.   EUROPEAN JOURNAL OF PHARMACOLOGY

Glycogen synthase kinase-3 negatively regulates anti-inflammatory interleukin-10 for lipopolysaccharide-induced iNOS/NO biosynthesis and RANTES production in microglial cells

(2009) Wei-Ching Huang et al.   IMMUNOLOGY

Anti-inflammatory effects of Scutellaria baicalensis water extract on LPS-activated RAW 264.7 macrophages

(2009) Seok-Bin Yoon et al.   JOURNAL OF ETHNOPHARMACOLOGY