Please use this identifier to cite or link to this item:
標題: Diallyl sulfide as a potential dietary agent to reduce TNF-α- and histamine-induced proinflammatory responses in A7r5 cells
作者: Ho, Cheng-Ying
Weng, Chia-Jui
Jhang, Jhih-Jia
Cheng, Yu-Ting
Huang, Shang-Ming
Yen, Gow-Chin
關鍵字: Diallyl sulfide;Histamine;Inflammation;Nrf2;TNF-α;Allyl Compounds;Animals;Antioxidants;Cell Line;Garlic;Histamine;Inflammation;Interleukin-1beta;Myocytes, Smooth Muscle;NF-E2-Related Factor 2;NF-kappa B;Oxidative Stress;Phosphatidylinositol 3-Kinases;Phytochemicals;Rats;Reactive Oxygen Species;Signal Transduction;Sulfides;TNF Receptor-Associated Death Domain Protein;TNF Receptor-Associated Factor 2;Transcription Factor AP-1;Tumor Necrosis Factor-alpha
Project: Molecular Nutrition & Food Research, Volume 58, Issue 5, Page(s) 1069-1078.
Oxidative stress-aggravated chronic inflammatory diseases of the airway are well documented; hence, treatment with antioxidants to ameliorate oxidative stress might be an effective strategy to reduce airway complications. The aim of this study was to investigate the effect and molecular mechanism of diallyl sulfide (DAS), which is a natural organosulfuric compound found in garlic, on the inhibition of tumor necrosis factor-alpha (TNF-α)- or histamine-induced inflammation in rat aortic smooth muscle A7r5 cells.
ISSN: 16134125
DOI: 10.1002/mnfr.201300617
Appears in Collections:食品暨應用生物科技學系

Show full item record

Google ScholarTM




Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.