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Kaempferol, a dietary flavonoid, ameliorates acute inflammatory and nociceptive symptoms in gastritis, pancreatitis, and abdominal pain
Author(s) -
Kim Shi Hyoung,
Park Jae Gwang,
Sung GiHo,
Yang Sungjae,
Yang Woo Seok,
Kim Eunji,
Kim Jun Ho,
Ha Van Thai,
Kim Han Gyung,
Yi YoungSu,
Kim Ji Hye,
Baek KwangSoo,
Sung Nak Yoon,
Lee Minam,
Kim JongHoon,
Cho Jae Youl
Publication year - 2015
Publication title -
molecular nutrition and food research
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.495
H-Index - 131
eISSN - 1613-4133
pISSN - 1613-4125
DOI - 10.1002/mnfr.201400820
Subject(s) - kaempferol , acute pancreatitis , pancreatitis , medicine , gastritis , abdominal pain , pharmacology , flavonoid , nociception , gastroenterology , aspirin , polyphenol , chemistry , biochemistry , stomach , antioxidant , receptor
Kaempferol (KF) is the most abundant polyphenol in tea, fruits, vegetables, and beans. However, little is known about its in vivo anti‐inflammatory efficacy and mechanisms of action. To study these, several acute mouse inflammatory and nociceptive models, including gastritis, pancreatitis, and abdominal pain were employed. Kaempferol was shown to attenuate the expansion of inflammatory lesions seen in ethanol (EtOH)/HCl‐ and aspirin‐induced gastritis, LPS/caerulein (CA) triggered pancreatitis, and acetic acid‐induced writhing.