Open AccessDifferential effects of foods traditionally regarded as ‘heating’ and ‘cooling’ on prostaglandin E2 production by a macrophage cell line
Author(s) -
Chingjang Huang,
Mei-Chiao Wu
Publication year - 2002
Publication title -
journal of biomedical science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 2.182
H-Index - 83
eISSN - 1423-0127
pISSN - 1021-7770
DOI - 10.1007/bf02254987
Subject(s) - prostaglandin e2 , bitter gourd , food science , cell culture , chemistry , lipopolysaccharide , macrophage , horticulture , momordica , biology , traditional medicine , biochemistry , medicine , endocrinology , in vitro , genetics
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