Chondroprotective effect of curcumin and lecithin complex in human chondrocytes stimulated by IL-1β via an anti-inflammatory mechanism - Kim, Leeseon; Kim, Ji Yeon (Food science and biotechnology, 2019)
Keywords: anti-inflammatory activity; Chemistry; Chemistry and Materials Science; Chondrocytes; collagen; Collagen (type II); Curcumin; Cyclooxygenase-2; Cytokines; enzyme inhibitors; Food Science; Gene expression; Hyaluronic acid; IL-1β; inducible nitric oxide synthase; Inflammation; Interleukin 6; Interleukin 8; interleukin-1beta; Lecithin; lecithins; Macrophages; Metalloproteinase; metalloproteinases; Nitric oxide; Nitric-oxide synthase; Nutrition; Polypeptides; Prostaglandin E2; prostaglandin synthase; prostaglandins; Proteoglycans; secretion; solubility; Tissue inhibitor of metalloproteinase 1; tumor necrosis factor-alpha; Tumor necrosis factor-TNF; Tumor necrosis factor-α; 식품과학; Chondroprotective effect; Curcumin; Lecithin complex; Ant-inflammatory effect; Osteoarthritis