Anti-inflammatory and anti-arthritic effects of pentacyclic triterpenoids maslinic acid through NF-κB inactivation.

Abstract

SCOPE Consumption of olives (Olea europaea L.), including table olives and oil, is associated with low incidence of inflammation-related diseases. In this study, the effects of maslinic acid (MA), the main constituent of olive pomace, on the expression of genes and proteins involved in inflammatory activity in RAW 264.7 cells were investigated. Furthermore… (More)
DOI: 10.1002/mnfr.201500465

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@article{Fukumitsu2016AntiinflammatoryAA, title={Anti-inflammatory and anti-arthritic effects of pentacyclic triterpenoids maslinic acid through NF-κB inactivation.}, author={Satoshi Fukumitsu and Myra Orlina Villareal and Takashi Fujitsuka and Kazuhiko Aida and Hiroko Isoda}, journal={Molecular nutrition & food research}, year={2016}, volume={60 2}, pages={399-409} }