BIOFLAVONOIDS, ANTHOCYANINS AND PHENOLIC COMPOUNDS FROM CHERRIES FOR INHIBITING INFLAMMATION
摘要
A method for inhibiting cyclooxygenase enzymes and inflammation in a mammal using a cherry or cherry anthocyanins, bioflavonoids, and phenolics is described. In particular, a mixture including the anthocyanins, the bioflavonoids, and the phenolics is described for this use.
申请公布号
WO0033824(A3)
申请公布日期
2000.08.10
申请号
WO1999US29261
申请日期
1999.12.10
申请人
MICHIGAN STATE UNIVERSITY;NAIR, MURALEEDHARAN, G.;WANG, HAIBO;STRASBURG, GALE, M.;BOOREN, ALDEN, M.;GRAY, JAMES, I.
发明人
NAIR, MURALEEDHARAN, G.;WANG, HAIBO;STRASBURG, GALE, M.;BOOREN, ALDEN, M.;GRAY, JAMES, I.
