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Institute of Chi... [1]
Authors
WANG YITAO [1]
CHEANG WAI SAN [1]
WANG SHENGPENG [1]
ZHONG ZHANGFENG [1]
Document Type
Journal article [1]
Date Issued
2019 [1]
Language
Source Publication
FOOD CHEMISTRY [1]
Indexed By
SCIE [1]
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Funding Project
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The anti-inflammatory potential of Portulaca oleracea L. (purslane) extract by partial suppression on NF-kappa B and MAPK activation
Journal article
Lingchao Miao, Hongxun Tao, Yu Peng, Shengpeng Wang, Zhangfeng Zhong, Hesham El-Seedi, Simona Dragan, Gokhan Zengin, Wai San Cheang, Yitao Wang, Jianbo Xiao. The anti-inflammatory potential of Portulaca oleracea L. (purslane) extract by partial suppression on NF-kappa B and MAPK activation[J]. FOOD CHEMISTRY, 2019, 290, 239-245.
Authors:
Lingchao Miao
;
Hongxun Tao
;
Yu Peng
;
Shengpeng Wang
;
Zhangfeng Zhong
; et al.
Favorite
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TC[WOS]:
76
TC[Scopus]:
87
IF:
8.5
/
8.2
|
Submit date：2019/11/22
PortuL.ca OL.racea L.
Flavonoids
Lipopolysaccharide
Anti-inflammatory Effects
Nf-κb
Mapk
