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WANG N, XU C, LI N, WANG F, WANG F, LI Z, YU Q, ZHANG G. Synergistic anti-inflammatory effects of resveratrol and vitamin E in lipopolysaccharide-induced RAW264.7 cells. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.24122] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Affiliation(s)
- Na WANG
- Henan Agricultural University, China; International Joint Research Center for Animal Immunology, China; Key Laboratory of Animal Immunology, China; Key Laboratory of Nutrition and Healthy Food of Zhengzhou, China
| | - Chao XU
- Key Laboratory of Nutrition and Healthy Food of Zhengzhou, China; Henan Agricultural University, China
| | - Na LI
- Key Laboratory of Nutrition and Healthy Food of Zhengzhou, China; Henan Agricultural University, China
| | - Fan WANG
- Henan Agricultural University, China; Key Laboratory of Nutrition and Healthy Food of Zhengzhou, China
| | - FangYu WANG
- Key Laboratory of Animal Immunology, China; Key Laboratory of Nutrition and Healthy Food of Zhengzhou, China
| | - Zhengbang LI
- Key Laboratory of Nutrition and Healthy Food of Zhengzhou, China; Zhengyang Xindi Peanut Group Co, China
| | - Qiuying YU
- International Joint Research Center for Animal Immunology, China; Key Laboratory of Animal Immunology, China; Key Laboratory of Nutrition and Healthy Food of Zhengzhou, China; Henan Agricultural University, China
| | - Gaiping ZHANG
- Henan Agricultural University, China; International Joint Research Center for Animal Immunology, China; Key Laboratory of Animal Immunology, China
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