Phenolic components from Rhus parviflora fruits and their inhibitory effects on lipopolysaccharide-induced nitric oxide production in RAW 264.7 macrophages.

Abstract

Nine phenolic compounds, phloracetophenone-4-O-β-D-glucopyranoside (1), p-hydroxybenzoic acid-4-O-β-D-glucopyranoside (2), leonuriside A (3), 3-methoxy-4-hydroxyphenol-1-O-β-D-glucopyranoside (4), cis-p-coumaric acid-4-O-β-D-glucopyranoside (5), trans-p-coumaric acid-4-O-β-D-glucopyranoside (6), trans-p-coumaric acid-9-O-β-D-glucopyranoside (7… (More)
DOI: 10.1080/14786419.2013.814050

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