Anti-Inflammatory Effect of Fermented Artemisia princeps Pamp in Mice
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چکیده
منابع مشابه
Anti-Inflammatory Effect of Fermented Artemisia princeps Pamp in Mice
Essential oil-excluded Artemisia princeps Pamp var Ssajuarissuk (AP) was fermented with Lactobacillus brevis K-1, which was isolated from cabbage Kimchi, and the anti-inflammatory effects of AP and fermented AP (FAP) on lipopolysaccharide (LPS)-induced inflammatory response in peritoneal macrophages were investigated. AP and FAP inhibited LPS-induced TNF-α, IL-1β, COX-2, iNOS and COX-2 expressi...
متن کاملAnalysis of Lutein in Mugwort (Artemisia princeps Pamp.) Paste and Evaluation of Manufacturing Processes.
Lutein, a type of xanthophyll, possesses antioxidative properties that contribute to the prevention of various diseases. Preliminary screening has shown that Japanese mugwort (Artemisia princeps Pamp.) contains high amounts of lutein. In this study, we evaluated the lutein concentration in a processed mugwort product (mugwort paste). By using high-performance liquid chromatography coupled with ...
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Monacolin K-enriched ganghwayakssuk (Artemisia princeps Pamp.) was developed by fermentation with Monascus sp. Among the 15 Monascus spp. isolated previously from Monascus fermentation products, Monascus pilosus KMU108 produced 2,219 mg/kg of monacolin K during ganghwayakssuk fermentation with no detectable citrinin. The optimum concentrations of ganghwayakssuk and glucose determined from the r...
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Background and purpose: Many herbs including Euphorbia have immunomodulatory properties. The aim of this study was to evaluate the immunomodulatory effects of the ethanolic extract of E.myrsinites. Materials and methods: In this experimental study, 40 Swiss albino male mice were randomly divided into 4 groups. Group A included healthy mice, group B was induced by lipopolysaccharide (LPS), grou...
متن کاملEvaluation of the antioxidant effect of ganghwayakssuk (Artemisia princeps Pamp.) extract alone and in combination with ascorbic acid in raw chicken patties.
We investigated the inhibition of lipid oxidation of raw chicken patties by the antioxidants ascorbic acid (Aa), ganghwayakssuk extracts (GE), and their combination (Aa + GE). All antioxidant combinations were effective at delaying lipid oxidation compared with the control or Aa. A combination of Aa + GE (0.05% Aa + 0.2% GE) was the most effective for delaying lipid oxidation (TBA reactive subs...
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ژورنال
عنوان ژورنال: Biomolecules and Therapeutics
سال: 2010
ISSN: 1976-9148
DOI: 10.4062/biomolther.2010.18.3.308