Effects of the blueberry polyphenols on the secretion of NO, iNOS, COX-2 in mice macrophages

被引：0

作者：

Han, Caijing ^{[1
,2
]}

Wang, Wenliang ^{[1
]}

Chen, Xiangyan ^{[1
]}

Cheng, Anwei ^{[1
]}

Xie, Chunyang ^{[2
]}

Gong, Zhiqing ^{[1
]}

机构：

[1] Institute of Agro-Food Science and Technology, Shandong Academy of Agricultural Science, Jinan,250100, China

[2] College of Food Science and Technology, Jilin Agricultural University, Changchun,130000, China

来源：

Journal of Chinese Institute of Food Science and Technology | 2015年 / 15卷 / 02期

关键词：

D O I：

10.16429/j.1009-7848.2015.02.003

中图分类号：

学科分类号：

摘要：

The effects of EPP and NEPP from blueberries on the secretion of NO, iNOS, COX-2 in LPS-prestimulated RAW264.7 cells, were studied in the paper. The results showed that the secretion of NO, iNOS, COX-2 can be decreased by EPP and NEPP in the RAW264.7 cell, and the inhibitory effect was enhanced with the increasing of concentration. At the same concentration, the inhibitory effect of NEPP was better than that of EPP and the positive control (TP). It is suggested that EPP and NEPP from blueberries have significant anti-inflammatory effect by inhibitting the secretion of NO, iNOS and COX-2 in macrophages. ©, 2015, Chinese Institute of Food Science and Technology. All right reserved.

引用

页码：15 / 20

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