References |
(1) A. Nagao, et al. Biosci. Biotechnol. Biochem. 63, 1787 (1999), (2) B.S. Teng, et al., Pharmacol. Res. 54, 186 (2006), (3) G. Ma, et al., Chem. Biol. Interact. 167, 153 (2007), (4) M. Sanchez, et al., J. Nutr. 137, 910 (2007), (5) L. Pengfei, et al., Plant Foods Hum. Nutr. 64, 141 (2009), (6) S. Jaramillo, et al., J. Agric. Food Chem. 58, 10869 (2010), (7) L. Ramachandran, et al., J. Biol. Chem. 287, 38028 (2012), (8) J.H. Yang, et al., Food Chem. Toxicol. 59, 362 (2013), (9) C. Li, et al., Mol. Med. Rep. 9, 935 (2014), (10) S. Chirumbolo, Inflammation 37, 1200 (2014), (11) A. Abdal Dayem, et al., PLoS One 10, e0121610 (2015), (12) H.N. Jnawali, et al., J. Nat. Prod. 79, 961 (2016), (13) Y. Zhang, et al., Sci. Rep. 6, 19288 (2016), (14) H. Ahn & G.S. Lee, Phytomedicine 24, 77 (2017), (15) J. Wei, et al., Exp. Ther. Med. 15, 3917 (2018)
|