Monascus-fermented product monascin acts as a novel PPAR-γ ligand to suppress histamine-induced Th2 cytokines production thereby exerting anti-allergic activity

Wei-Hsuan Hsu, Bao-Hong Lee, Tzu-Ming Pan

研究成果: Conference contribution

原文English
主出版物標題The ISEKI (Integrating Food Science and Engineering Knowledge Into the Food Chain)-Food Association (IFA)
出版地Palmerston North, New Zealand
出版狀態Published - 2012

引用此

Hsu, W-H., Lee, B-H., & Pan, T-M. (2012). Monascus-fermented product monascin acts as a novel PPAR-γ ligand to suppress histamine-induced Th2 cytokines production thereby exerting anti-allergic activity. 於 The ISEKI (Integrating Food Science and Engineering Knowledge Into the Food Chain)-Food Association (IFA)