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

标题
The anti-inflammatory potential of Portulaca oleracea L. (purslane) extract by partial suppression on NF-κB and MAPK activation
作者
关键词
Portulaca oleracea, L., Flavonoids, Lipopolysaccharide, Anti-inflammatory effects, NF-κB, MAPK
出版物
FOOD CHEMISTRY
Volume 290, Issue -, Pages 239-245
出版商
Elsevier BV
发表日期
2019-04-02
DOI
10.1016/j.foodchem.2019.04.005

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