Puffing of Turmeric (Curcuma longa L.) Enhances its Anti-Inflammatory Effects by Upregulating Macrophage Oxidative Phosphorylation
膨化姜黄 (Curcuma longa L.) 可通过上调巨噬细胞氧化磷酸化来增强其抗炎作用
期刊:Antioxidants
影响因子:
doi:10.3390/antiox9100931
Hyunsung Kim, Insu Ban, Yohan Choi, Seungmin Yu, So Jung Youn, Moo-Yeol Baik, Hyungjae Lee, Wooki Kim
