Anti-neuroinflammatory activities of indole alkaloids from kanjang (Korean fermented soy source) in lipopolysaccharide-induced BV2 microglial cells

Published 2016 View Full Article

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Title
Anti-neuroinflammatory activities of indole alkaloids from kanjang (Korean fermented soy source) in lipopolysaccharide-induced BV2 microglial cells
Authors
Keywords
Indole alkaloids, Kanjang (Korean soy sauce), Anti-neuroinflammation, NF-κB
Journal
FOOD CHEMISTRY
Volume 213, Issue -, Pages 69-75
Publisher
Elsevier BV
Online
2016-06-27
DOI
10.1016/j.foodchem.2016.06.068

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