Puffing of Turmeric (<i>Curcuma longa</i> L.) Enhances its Anti-Inflammatory Effects by Upregulating Macrophage Oxidative Phosphorylation.

Puffing of Turmeric (Curcuma longa L.) Enhances its Anti-Inflammatory Effects by Upregulating Macrophage Oxidative Phosphorylation.

Kim, Hyunsung; Ban, Insu; Choi, Yohan; Yu, Seungmin; Youn, So Jung; Baik, Moo-Yeol; Lee, Hyungjae; Kim, Wooki.

Afiliação

Kim H; Department of Food Science and Biotechnology, Graduate School of Biotechnology, Kyung Hee University, Yongin 17104, Korea.
Ban I; Department of Food Science and Biotechnology, Graduate School of Biotechnology, Kyung Hee University, Yongin 17104, Korea.
Choi Y; Department of Food Science and Biotechnology, Graduate School of Biotechnology, Kyung Hee University, Yongin 17104, Korea.
Yu S; Department of Food Science and Biotechnology, Graduate School of Biotechnology, Kyung Hee University, Yongin 17104, Korea.
Youn SJ; Department of Food Engineering, Dankook University, Cheonan 31116, Korea.
Baik MY; Department of Food Science and Biotechnology, Graduate School of Biotechnology, Kyung Hee University, Yongin 17104, Korea.
Lee H; Department of Food Engineering, Dankook University, Cheonan 31116, Korea.
Kim W; Department of Food Science and Biotechnology, Graduate School of Biotechnology, Kyung Hee University, Yongin 17104, Korea.

Antioxidants (Basel) ; 9(10)2020 Sep 29.

Article em En | MEDLINE | ID: mdl-33003300