The anti-inflammatory potential of Portulaca oleracea L. (purslane) extract by partial suppression on NF-κB and MAPK activation

  1. Miao, L.
  2. Tao, H.
  3. Peng, Y.
  4. Wang, S.
  5. Zhong, Z.
  6. El-Seedi, H.
  7. Dragan, S.
  8. Zengin, G.
  9. Cheang, W.S.
  10. Wang, Y.
  11. Xiao, J.
Revista:
Food Chemistry

ISSN: 1873-7072 0308-8146

Ano de publicación: 2019

Volume: 290

Páxinas: 239-245

Tipo: Artigo

DOI: 10.1016/J.FOODCHEM.2019.04.005 GOOGLE SCHOLAR