View in EDS HTML Full Text PDF Full Text

Tea Polyphenols Attenuates Inflammation via Reducing Lipopolysaccharides Level and Inhibiting TLR4/NF-κB Pathway in Obese Mice.

Saved in:
Bibliographic Details
Title: Tea Polyphenols Attenuates Inflammation via Reducing Lipopolysaccharides Level and Inhibiting TLR4/NF-κB Pathway in Obese Mice.
Authors: Ye, Yushan1 (AUTHOR), Warusawitharana, Hasitha1 (AUTHOR), Zhao, Hangye1 (AUTHOR), Liu, Zhonghua2 (AUTHOR), Li, Bo1 (AUTHOR), Wu, Yuanyuan1 (AUTHOR), He, Puming1 (AUTHOR) pmhe@zju.edu.cn, Tu, Youying1 (AUTHOR)
Source: Plant Foods for Human Nutrition. Mar2022, Vol. 77 Issue 1, p105-111. 7p.
Database: Environment Complete
Full text is not displayed to guests.
Description
ISSN:09219668
DOI:10.1007/s11130-021-00937-0