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Kaempferol,a dietary flavonoid,ameliorates acute inflammatory and nociceptive symptoms in gastritis,pancreatitis, and abdominal pain
Authors:Shi Hyoung Kim  Jae Gwang Park  Gi‐Ho Sung  Sungjae Yang  Woo Seok Yang  Eunji Kim  Jun Ho Kim  Van Thai Ha  Han Gyung Kim  Young‐Su Yi  Ji Hye Kim  Kwang‐Soo Baek  Nak Yoon Sung  Mi‐nam Lee  Jae Youl Cho
Affiliation:1. Department of Genetic Engineering, Sungkyunkwan University, Suwon, Republic of Korea;2. Institute for Bio‐medical Convergence, College of Medicine, Catholic Kwandong University, Gangneung, Republic of Korea;3. International St. Mary's Hospital, Catholic Kwandong University, Incheon, Republic of Korea;4. Department of Food and Nutrition, School of Foodservice Industry, Chungkang College of Cultural industries, Icheon, Republic of Korea
Abstract:Kaempferol (KF) is the most abundant polyphenol in tea, fruits, vegetables, and beans. However, little is known about its in vivo anti‐inflammatory efficacy and mechanisms of action. To study these, several acute mouse inflammatory and nociceptive models, including gastritis, pancreatitis, and abdominal pain were employed. Kaempferol was shown to attenuate the expansion of inflammatory lesions seen in ethanol (EtOH)/HCl‐ and aspirin‐induced gastritis, LPS/caerulein (CA) triggered pancreatitis, and acetic acid‐induced writhing.
Keywords:Abdominal pain  Anti‐inflammatory effect  Gastritis  Kaempferol  Pancreatitis
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