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The anti-inflammatory effect of the Monascus-fermented product monascin on murine macrophages
Tao Huang
,
Wei Hsuan Hsu
, Yu Ying Chang
, Tzu Ming Pan
Department of Food Safety / Hygiene and Risk Management
Research output
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Contribution to journal
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Article
›
peer-review
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Pharmacology, Toxicology and Pharmaceutical Science
Inflammation
100%
Antiinflammatory Activity
100%
Ovalbumin
100%
Monascus
100%
Cytokine
50%
Interleukin 6
50%
Nitric Oxide
50%
Anti-Inflammatory Drug
50%
Inducible Nitric Oxide Synthase
50%
Anti-Inflammation
50%
Phosphotransferase
50%
Tumor Necrosis Factor
50%
Cyclooxygenase 2
50%
Prostaglandin E
50%
Keyphrases
Anti-inflammatory Effect
100%
Murine Macrophages
100%
Monascin
100%
Monascus-fermented Products
100%
Ovalbumin
33%
Inflammation
16%
Phosphorylation
16%
Interleukin-6
16%
Nitric Oxide
16%
Anti-inflammation
16%
Tumor Necrosis Factor-α
16%
Cyclooxygenase-2
16%
C-Jun N-terminal Kinase
16%
Prostaglandin E2
16%
RAW264.7 Macrophages
16%
Anti-inflammatory Mechanism
16%
Nitric Oxide Synthase 2
16%
Cytokine Expression
16%
Inflammation Pathway
16%
Downstream Products
16%
Veterinary Science and Veterinary Medicine
Macrophage
100%
Neoplasm
50%
Cyclooxygenase
50%
Prostaglandin E
50%
Neuroscience
Ovalbumin
100%