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The citrus flavanone naringenin reduces gout-induced joint pain and inflammation in mice by inhibiting the activation of NFκB and macrophage release of IL-1β
The citrus flavanone naringenin reduces gout-induced joint pain and inflammation in mice by inhibiting the activation of NFκB and macrophage release of IL-1β
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The citrus flavanone naringenin reduces gout-induced joint pain and inflammation in mice by inhibiting the activation of NFκB and macrophage release of IL-1β

Kenji W. Ruiz-Miyazawa Sergio M Borghi; Felipe A. Pinho Ribeiro; Larissa Staurengo Ferrari; Victor Fattori; Glaura S. A Fernandes; Antonio M Casella; José Carlos Farias Alves Filho; Thiago Mattar Cunha; Fernando de Queiroz Cunha; Rubia Casagrande; Waldiceu A Verri

Journal of Functional Foods Amsterdam v. 48, p. 106-116, 2018

Amsterdam 2018

Localização: FMRP - Fac. Medicina de Ribeirão Preto    (pcd 2953305 Estantes Deslizantes )(Acessar)

2
Polydatin alleviates hyperuricemia combined with gouty arthritis in mice via regulating urate transporters, NLRP3 inflammasome and NF-κB pathway
Polydatin alleviates hyperuricemia combined with gouty arthritis in mice via regulating urate transporters, NLRP3 inflammasome and NF-κB pathway
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Polydatin alleviates hyperuricemia combined with gouty arthritis in mice via regulating urate transporters, NLRP3 inflammasome and NF-κB pathway

Xu, Wenjing ; Chen, Yufeng ; Li, Fenfen ; Zhang, Xiaoxi ; Li, Cantao ; Wu, Chenxi ; Huang, Yan ; Xia, Daozong

Journal of functional foods, 2023-06, Vol.105, p.105582, Article 105582 [Periódico revisado por pares]

Elsevier Ltd

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3
The citrus flavanone naringenin reduces gout-induced joint pain and inflammation in mice by inhibiting the activation of NFκB and macrophage release of IL-1β
The citrus flavanone naringenin reduces gout-induced joint pain and inflammation in mice by inhibiting the activation of NFκB and macrophage release of IL-1β
Material Type:
Artigo 		Adicionar ao Meu Espaço

The citrus flavanone naringenin reduces gout-induced joint pain and inflammation in mice by inhibiting the activation of NFκB and macrophage release of IL-1β

Ruiz-Miyazawa, Kenji W. ; Borghi, Sergio M. ; Pinho-Ribeiro, Felipe A. ; Staurengo-Ferrari, Larissa ; Fattori, Victor ; Fernandes, Glaura S.A. ; Casella, Antonio M. ; Alves-Filho, Jose C. ; Cunha, Thiago M. ; Cunha, Fernando Q. ; Casagrande, Rubia ; Verri, Waldiceu A.

Journal of functional foods, 2018-09, Vol.48, p.106-116 [Periódico revisado por pares]

Elsevier Ltd

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4
Montmorency tart cherry (Prunus cerasus L.) concentrate lowers uric acid, independent of plasma cyanidin-3-O-glucosiderutinoside
Montmorency tart cherry (Prunus cerasus L.) concentrate lowers uric acid, independent of plasma cyanidin-3-O-glucosiderutinoside
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Montmorency tart cherry (Prunus cerasus L.) concentrate lowers uric acid, independent of plasma cyanidin-3-O-glucosiderutinoside

Bell, Phillip G. ; Gaze, David C. ; Davison, Gareth W. ; George, Trevor W. ; Scotter, Michael J. ; Howatson, Glyn

Journal of functional foods, 2014-11, Vol.11, p.82-90 [Periódico revisado por pares]

Elsevier Ltd

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5
Vanillylacetone attenuates NLRP3 inflammasome mediated immune responses in murine bone marrow derived macrophages via NLRP3 alkylation
Vanillylacetone attenuates NLRP3 inflammasome mediated immune responses in murine bone marrow derived macrophages via NLRP3 alkylation
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Vanillylacetone attenuates NLRP3 inflammasome mediated immune responses in murine bone marrow derived macrophages via NLRP3 alkylation

Kim, Han-Bi ; Kwon, Sang-Chul ; Sun, Xiao ; Akther, Mahbuba ; Han, Jun-Hyuk ; Kim, Tae-Yeon ; Kang, Tae-Bong ; Lee, Kwang-Ho

Journal of functional foods, 2020-01, Vol.64, p.103655, Article 103655 [Periódico revisado por pares]

Elsevier Ltd

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