Anti-inflammatory Activity of Flavokawain B from Alpinia pricei Hayata

Chien‐Tsong Lin(National Chung Hsing University), Sheng‐Yang Wang(National Chung Hsing University), Mu‐Yun Pan(National Chung Hsing University), Jun‐Hong Xiao(National Chung Hsing University), K. J. Senthil Kumar(National Chung Hsing University), Shih‐Chang Chien(China Medical University), Yen‐Hsueh Tseng(National Chung Hsing University), Zijie Wang(National Chung Hsing University)

Journal of Agricultural and Food Chemistry

June 18, 2009

10.1021/jf900517d

Cited by 77

Related Papers

Ellagic acid protects human keratinocyte (HaCaT) cells against UVA-induced oxidative stress and apoptosis through the upregulation of the HO-1 and Nrf-2 antioxidant genes

|Food and Chemical Toxicology|2012|236

Antioxidant and Anti-Inflammatory Potential of Hesperetin Metabolites Obtained from Hesperetin-Administered Rat Serum: An Ex Vivo Approach

|Journal of Agricultural and Food Chemistry|2011|161

Geranium and Lemon Essential Oils and Their Active Compounds Downregulate Angiotensin-Converting Enzyme 2 (ACE2), a SARS-CoV-2 Spike Receptor-Binding Domain, in Epithelial Cells

|Plants|2020|153

Toona sinensis and its major bioactive compound gallic acid inhibit LPS-induced inflammation in nuclear factor-κB transgenic mice as evaluated by in vivo bioluminescence imaging

|Food Chemistry|2012|119

Antroquinonol from ethanolic extract of mycelium of Antrodia cinnamomea protects hepatic cells from ethanol-induced oxidative stress through Nrf-2 activation

|Journal of Ethnopharmacology|2011|109