Characterisation of the pigment components in red cabbage (Brassica oleracea L. var.) juice and their anti-inflammatory effects on LPS-stimulated murine splenocytes

Jin-Yuarn Lin; Chia-Yuan Li; I-Farn Hwang

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Characterisation of the pigment components in red cabbage (Brassica oleracea L. var.) juice and their anti-inflammatory effects on LPS-stimulated murine splenocytes

机译：红甘蓝汁中色素成分的表征及其对脂多糖刺激的小鼠脾细胞的抗炎作用

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To determine anti-inflammatory effects of pigments from red cabbage, red cabbage (Brassica oleracea L. var.) juice was prepared, characterized by UV-vis absorption spectra, partially purified by Sephadex LH-20 column, analyzed by HPLC, and administered to

机译：为了确定红甘蓝中色素的消炎作用，制备了红甘蓝汁（Brassica oleracea L. var。）汁，通过紫外-可见吸收光谱进行表征，用Sephadex LH-20色谱柱部分纯化，通过HPLC分析，并进行管理。

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来源
《Food Chemistry》 |2008年第4期|p.771-781|共11页
作者
Jin-Yuarn Lin; Chia-Yuan Li; I-Farn Hwang;
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作者单位

Nutritional Immunology Luboralory, Department of Food Science and Biotechnology, National Chung Hsing University, 250 Kuokuang Road, Taichung 40227, Taiwan, ROC;

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收录信息美国《科学引文索引》(SCI);美国《生物学医学文摘》(MEDLINE);
原文格式 PDF
正文语种 eng
中图分类基础科学;调味品的生产;食品化学;
关键词
red cabbage; brassica oleracea L.; phenolics; flavonoids; anthocyanins; malvidin; interleukin (IL)-6; IL-10; lipopolysaccharide (LPS)-stim-ulated splenocytes;

机译：红甘蓝;甘蓝;酚类;类黄酮;花色素苷;马维丁;白介素（IL）-6;IL-10;脂多糖（LPS）刺激的脾细胞;
入库时间 2022-08-17 23:24:29

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4. Improvement of cauliflower (Brassica oleracea L. con var. botrytis (L.) alef. var. botrytis L.) [C] . Vishnu Swarup, S.S.Chatterjee International Crop Science Congress . 1998

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Characterisation of the pigment components in red cabbage (Brassica oleracea L. var.) juice and their anti-inflammatory effects on LPS-stimulated murine splenocytes

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