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篇名
Polymethoxyflavones as Food Factors for the Management of Inflammatory Diseases   全文下載 全文下載
並列篇名
Polymethoxyflavones as Food Factors for the Management of Inflammatory Diseases
作者 Chi-Tang Ho (Chi-Tang Ho)Min-Hsiung Pan (Min-Hsiung Pan)CHING-SHU LAI (CHING-SHU LAI)SHIMING LI (SHIMING LI)
英文摘要
Recent researches have expanded the concept that inflammation is a critical component of human diseases. The possible mechanisms by which inflammation contribute to various conditions include increase of reactive species and inflammatory cytokines and growth factors leading to alteration of biomolecules, induction of genetic change, cellular dysfunction and enhancement of transformation or proliferation. Thus, targeting the inflammation is potential strategy for prevention of chronic diseases. Numerous epidemiological and laboratory studies suggest that polymethoxyflavones (PMFs) exhibit a broad spectrum of biological activities. Recently, we isolated and identified hydroxylated PMFs from citrus peels and have investigated their biological activities, including anti-inflammation and cancer chemopreventive property. We suggest that hydroxylated PMFs possess greater biological activity potency for chemoprevention on targeting inflammation.
起訖頁 337-341
關鍵詞 citrus peelpolymethoxyflavonesinflammationdisease
刊名 JOURNAL OF FOOD AND DRUG ANALYSIS  
期數 201204 (20:1s期)
出版單位 衛生福利部食品藥物管理署
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該期刊-下一篇 Molecular Targets of Dietary Phytochemicals for Human Chronic Diseases: Cancer, Obesity, and Alzheimer’s Diseases
 

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