Isoflavones daidzin and daidzein inhibit lipopolysaccharide-induced inflammation in RAW264.7 macrophages

Isoflavones daidzin and daidzein inhibit lipopolysaccharide-induced inflammation in RAW264.7 macrophages

Abstract Background Inflammation contributes to various diseases and soybeans and legumes are shown to reduce inflammation. However, the bioactive ingredients involved and mechanisms are not completely known. We hypothesized that soy isoflavones daidzin and daidzein exhibit anti-inflammatory effect...

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Bibliographic Details
Main Authors: Yi Tan, Xutao Zhang, Wai San Cheang
Format: Article
Language:English
Published: BMC 2022-08-01
Series:Chinese Medicine
Subjects:
Daidzin
Daidzein
Inflammation
Lipopolysaccharides
Macrophages
Online Access:https://doi.org/10.1186/s13020-022-00653-0

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