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Results: 1 to 20 of 150

Similar articles for PubMed (Select 22224493)

1.

Anthocyanin-rich açai (Euterpe oleracea Mart.) fruit pulp fractions attenuate inflammatory stress signaling in mouse brain BV-2 microglial cells.

Poulose SM, Fisher DR, Larson J, Bielinski DF, Rimando AM, Carey AN, Schauss AG, Shukitt-Hale B.

J Agric Food Chem. 2012 Feb 1;60(4):1084-93. doi: 10.1021/jf203989k. Epub 2012 Jan 20.

PMID:
22224493
2.
3.

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

Lin JY, Li CY, Hwang IF.

Food Chem. 2008 Aug 15;109(4):771-81. doi: 10.1016/j.foodchem.2008.01.039. Epub 2008 Feb 7.

PMID:
26049990
4.

[Determination of β-sitosterol and total sterols content and antioxidant activity of oil in acai (Euterpe oleracea)].

He C, Li W, Zhang JJ, Qu SS, Li JJ, Wang LY.

Zhongguo Zhong Yao Za Zhi. 2014 Dec;39(23):4620-4. Chinese.

PMID:
25911812
5.

Nutraceutical and antioxidant effects of a delphinidin-rich maqui berry extract Delphinol®: a review.

Watson RR, Schönlau F.

Minerva Cardioangiol. 2015 Apr;63(2 Suppl 1):1-12.

6.

Physicochemical properties of tamarillo (Solanum betaceum Cav.) hydrocolloid fractions.

Gannasin SP, Adzahan NM, Hamzah MY, Mustafa S, Muhammad K.

Food Chem. 2015 Sep 1;182:292-301. doi: 10.1016/j.foodchem.2015.03.010. Epub 2015 Mar 11.

PMID:
25842340
7.

Inhibition of microglial activation by elderberry extracts and its phenolic components.

Simonyi A, Chen Z, Jiang J, Zong Y, Chuang DY, Gu Z, Lu CH, Fritsche KL, Greenlief CM, Rottinghaus GE, Thomas AL, Lubahn DB, Sun GY.

Life Sci. 2015 May 1;128:30-8. doi: 10.1016/j.lfs.2015.01.037. Epub 2015 Mar 2.

PMID:
25744406
8.

Amazon acai: chemistry and biological activities: a review.

Yamaguchi KK, Pereira LF, Lamarão CV, Lima ES, da Veiga-Junior VF.

Food Chem. 2015 Jul 15;179:137-51. doi: 10.1016/j.foodchem.2015.01.055. Epub 2015 Feb 4. Review.

PMID:
25722148
9.

Chemical characterization and evaluation of antioxidant properties of açaí fruits (Euterpe oleraceae Mart.) during ripening.

Gordon A, Cruz AP, Cabral LM, de Freitas SC, Taxi CM, Donangelo CM, de Andrade Mattietto R, Friedrich M, da Matta VM, Marx F.

Food Chem. 2012 Jul 15;133(2):256-63. doi: 10.1016/j.foodchem.2011.11.150. Epub 2012 Jan 12.

PMID:
25683393
10.

Dietary anthocyanins as a complementary medicinal approach for management of inflammatory bowel disease.

Sodagari HR, Farzaei MH, Bahramsoltani R, Abdolghaffari AH, Mahmoudi M, Rezaei N.

Expert Rev Gastroenterol Hepatol. 2015 Jun;9(6):807-20. doi: 10.1586/17474124.2015.1002086. Epub 2015 Jan 13.

PMID:
25586636
11.

Phospholipids and terpenes modulate Caco-2 transport of açaí anthocyanins.

Cardona JA, Mertens-Talcott SU, Talcott ST.

Food Chem. 2015 May 15;175:267-72. doi: 10.1016/j.foodchem.2014.11.119. Epub 2014 Nov 28.

PMID:
25577079
12.

Bioassay-based isolation and identification of phenolics from sweet cherry that promote active glucose consumption by HepG2 cells.

Cao J, Li X, Liu Y, Leng F, Li X, Sun C, Chen K.

J Food Sci. 2015 Feb;80(2):C234-40. doi: 10.1111/1750-3841.12743. Epub 2015 Jan 5.

PMID:
25559482
13.

Anti-inflammatory and anti-periductal fibrosis effects of an anthocyanin complex in Opisthorchis viverrini-infected hamsters.

Intuyod K, Priprem A, Limphirat W, Charoensuk L, Pinlaor P, Pairojkul C, Lertrat K, Pinlaor S.

Food Chem Toxicol. 2014 Dec;74:206-15.

PMID:
25447758
14.

Complete Genome Sequence of Lactococcus lactis Strain AI06, an Endophyte of the Amazonian Açaí Palm.

McCulloch JA, de Oliveira VM, de Almeida Pina AV, Pérez-Chaparro PJ, de Almeida LM, de Vasconcelos JM, de Oliveira LF, da Silva DE, Rogez HL, Cretenet M, Mamizuka EM, Nunes MR.

Genome Announc. 2014 Nov 20;2(6). pii: e01225-14. doi: 10.1128/genomeA.01225-14.

15.

Pro-apoptotic activities of polyphenolics from açai (Euterpe oleracea Martius) in human SW-480 colon cancer cells.

Dias MM, Noratto G, Martino HS, Arbizu S, Peluzio Mdo C, Talcott S, Ramos AM, Mertens-Talcott SU.

Nutr Cancer. 2014;66(8):1394-405. doi: 10.1080/01635581.2014.956252. Epub 2014 Oct 20.

PMID:
25329001
16.

Flavonoids from acai (Euterpe oleracea Mart.) pulp and their antioxidant and anti-inflammatory activities.

Kang J, Xie C, Li Z, Nagarajan S, Schauss AG, Wu T, Wu X.

Food Chem. 2011 Sep 1;128(1):152-7. doi: 10.1016/j.foodchem.2011.03.011. Epub 2011 Mar 5.

PMID:
25214342
17.

Phytochemical profile, antioxidative and anti-inflammatory potentials of Gynura bicolor DC.

Chao CY, Liu WH, Wu JJ, Yin MC.

J Sci Food Agric. 2015 Mar 30;95(5):1088-93. doi: 10.1002/jsfa.6902. Epub 2014 Oct 8.

PMID:
25200026
18.

Serum metabolites from walnut-fed aged rats attenuate stress-induced neurotoxicity in BV-2 microglial cells.

Fisher DR, Poulose SM, Bielinski DF, Shukitt-Hale B.

Nutr Neurosci. 2014 Aug 25. [Epub ahead of print]

PMID:
25153536
19.

Extraction kinetics of anthocyanins from skin to pulp during carbonic maceration of winegrape berries with different ripeness levels.

Pace C, Giacosa S, Torchio F, Río Segade S, Cagnasso E, Rolle L.

Food Chem. 2014 Dec 15;165:77-84. doi: 10.1016/j.foodchem.2014.05.070. Epub 2014 May 21.

PMID:
25038651
20.

Protection of the developing brain with anthocyanins against ethanol-induced oxidative stress and neurodegeneration.

Shah SA, Yoon GH, Kim MO.

Mol Neurobiol. 2015 Jun;51(3):1278-91. doi: 10.1007/s12035-014-8805-7. Epub 2014 Jul 6.

PMID:
24997566
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