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|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
|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.||摘要:||
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.
|Appears in Collections:||食品暨應用生物科技學系|
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