Enhanced Anti-Inflammatory Effects of Silibinin and Capsaicin Combination in Lipopolysaccharide-Induced RAW264.7 Cells by Inhibiting NF-κB and MAPK Activation

Enhanced Anti-Inflammatory Effects of Silibinin and Capsaicin Combination in Lipopolysaccharide-Induced RAW264.7 Cells by Inhibiting NF-κB and MAPK Activation

Silibinin and capsaicin both are natural product molecules with diverse biological activities. In this article, we investigated the anti-inflammatory effects of silibinin combined with capsaicin in lipopolysaccharide (LPS)-induced RAW264.7 cells. The results showed that silibinin combined with capsa...

Full description

Bibliographic Details
Main Authors: Yingying Zheng, Jie Chen, Xiaozheng Wu, Xin Zhang, Chunmei Hu, Yu Kang, Jing Lin, Jiamin Li, Yuechang Huang, Xingmin Zhang, Chen Li
Format: Article
Language:English
Published: Frontiers Media S.A. 2022-06-01
Series:Frontiers in Chemistry
Subjects:
anti-inflammatory
silibinin
capsaicin
NF-κB
MAPK
Online Access:https://www.frontiersin.org/articles/10.3389/fchem.2022.934541/full

Internet

https://www.frontiersin.org/articles/10.3389/fchem.2022.934541/full

Similar Items