In vitro Anti-inflammatory Effects of Edible Igusa Soft Rush (Juncus effusus L.) on Lipoxygenase, Hyaluronidase, and Cellular Nitric Oxide Generation Assays: Comparison with Matcha Green Tea (Camellia sinensis L.)
Tatsuhiko Nishimura, Kiyotaka Kabata, Akiko Koike, et al. — Food Science and Technology Research… the anti-inflammatory effects of edible soft rush using lipoxygenase and hyaluronidase assays, and an activated macrophage cell model in vitro. Matcha green tea powder was tested for comparison. Hot-water and ethanol extracts of …
In vitro / cell studyInflammation and immunityProcessing, milling and qualityMarket, culture and sustainabilityCited 6×