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  • 标题:Green Tea Polyphenol Epigallocatechin-3-O-Gallate Attenuates Lipopolysaccharide-induced Nitric Oxide Production in RAW264.7 Cells
  • 本地全文:下载
  • 作者:Seung-Jae Lee ; Hyun Woo Kang ; Seung Yuan Lee
  • 期刊名称:Journal of Food and Nutrition Research
  • 印刷版ISSN:2333-1119
  • 电子版ISSN:2333-1240
  • 出版年度:2014
  • 卷号:2
  • 期号:7
  • 页码:425-428
  • DOI:10.12691/jfnr-2-7-16
  • 语种:English
  • 出版社:Science and Education Publishing
  • 摘要:Epigallocatechin-3-O-gallate (EGCG), the major polyphenol found in green tea, has been shown to downregulate inflammatory responses in macrophages; however, the underlying mechanism has not been understood. Overproduction of nitric oxide (NO) by inducible nitric oxide synthase (iNOS) is known to be closely correlated with the pathology of a variety of diseases and inflammations. In this study, we investigated the inhibitory effect of EGCG on NO production and its molecular mechanism in lipopolysaccharide (LPS)-stimulated macrophage RAW264.7 cells. Besides a decrease in NO secretion, protein levels of inducible nitric oxide synthase (iNOS) and cyclooxygenase-2 (COX-2) also decreased in LPS-stimulated RAW264.7 macrophage cells treated with EGCG. These results suggest that EGCG possesses a potent anti-inflammatory activity.
  • 关键词:Epigallocatechin-3-O-gallate; Nitric oxide; Inflammation; RAW264.7 cells; Lipopolysaccharide
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