LILACS – Literatura Latinoamericana y del Caribe de Ciencias de la Salud

Xuezhikang alleviates lipid accumulation via AMPK activation in hepatocellular steatosis model

Zhang, Jie; Tong, Chuan-Feng; Wan, Jing; Wang, Yang-Gan.

Braz. J. Pharm. Sci. (Online); 58 (), 2022

Abstract Xuezhikang (XZK) is an extract of Chinese red yeast rice. It has multiple protective effects in cardiovascular systems. However, the underlying mechanism by which XZK affects free fatty acid (FFA)-induced lipogenesis in hepatocellular steatosis model is still unknown. Herein, we investigated thi...

Oryza/anatomía & histología, Lípidos/efectos adversos, Quinasas de la Proteína-Quinasa Activada por el AMP/metabolismo, Pueblo Asiatico/clasificación, Células Hep G2

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Lipid-rich fraction of the sclerotium of Tiger Milk Mushroom Lignosus rhinocerotis (Agaricomycetes) attenuates LPS-induced inflammation in BV2 cells via Nrf2 pathway

Nallathamby, Neeranjini; Lakshmanan, Hariprasath; Vidyadaran, Sharmili; Malek, Sri Nurestri Abdul; Phan, Chia-Wei; Sabaratnam, Vikineswary.

Braz. J. Pharm. Sci. (Online); 56 (), 2020

Lignosus rhinocerotis (tiger milk mushroom) is widely used by the indigenous people of Malaysia as a traditional remedy. The present study was carried out in order to evaluate the antioxidant, cytotoxic and anti-neuroinflammatory activities of L. rhinocerotis extract on brain microglial cells (BV2). The ...

Antioxidantes/farmacología, Agaricales/clasificación, Células/clasificación, Técnicas In Vitro/métodos, Lípidos/efectos adversos, Inflamación/tratamiento farmacológico, Cromatografía de Gases y Espectrometría de Masas/instrumentación

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Influence of lipids and proteins amounts and pH values on the inhibitory effects of Origanum vulgare L. essential oil against Escherichia coli and Salmonella Typhimurium

Medeiros, Andrea Sulamita de Jesus; Carvalho, Rhayane Idalyne; Conceição, Maria Lúcia da; Magnani, Marciane; Souza, Evandro Leite de.

Braz. J. Pharm. Sci. (Online); 56 (), 2020

Origanum vulgare L. (OVEO) essential oil has been considered a candidate antimicrobial for use in food conservation systems. However, studies on the influence of concomitant variations of different food components or physicochemical parameters on the antibacterial properties of OVEO are scarce. This stud...

Proteínas, Alimentos, Concentración de Iones de Hidrógeno, Crecimiento Bacteriano, Eficacia, Escherichia coli/clasificación, Lípidos/efectos adversos, Salmonella typhimurium/clasificación, Pruebas de Sensibilidad Microbiana/instrumentación, Aceites Volátiles/análisis, Origanum/clasificación

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