Orostachys japonicus extract inhibits the lipopolysaccharide‐induced pro‐inflammatory factors by suppression of transcription factors
Abstract Orostachys japonicus (O. japonicus) was extracted with ethanol (EtOH) and sequentially separated with organic solvents, including n‐hexane (Hex), dichloromethane (DCM), ethyl acetate (EtOAc), n‐butanol (BuOH), and water (H2O). All the fractions were confirmed for anti‐inflammatory activity...
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| Format: | Article |
| Language: | English |
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Wiley
2020-04-01
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| Series: | Food Science & Nutrition |
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| Online Access: | https://doi.org/10.1002/fsn3.1441 |