Order Article Reprints

Wang X, Zhang Z-F, Zheng G-H, Wang A-M, Sun C-H, Qin S-P, Zhuang J, Lu J, Ma D-F, Zheng Y-L. The Inhibitory Effects of Purple Sweet Potato Color on Hepatic Inflammation Is Associated with Restoration of NAD⁺ Levels and Attenuation of NLRP3 Inflammasome Activation in High-Fat-Diet-Treated Mice. Molecules. 2017; 22(8):1315. https://doi.org/10.3390/molecules22081315

Wang, Xin, Zi-Feng Zhang, Gui-Hong Zheng, Ai-Min Wang, Chun-Hui Sun, Su-Ping Qin, Juan Zhuang, Jun Lu, Dai-Fu Ma, and Yuan-Lin Zheng. 2017. "The Inhibitory Effects of Purple Sweet Potato Color on Hepatic Inflammation Is Associated with Restoration of NAD⁺ Levels and Attenuation of NLRP3 Inflammasome Activation in High-Fat-Diet-Treated Mice" Molecules 22, no. 8: 1315. https://doi.org/10.3390/molecules22081315

Wang, X., Zhang, Z.-F., Zheng, G.-H., Wang, A.-M., Sun, C.-H., Qin, S.-P., Zhuang, J., Lu, J., Ma, D.-F., & Zheng, Y.-L. (2017). The Inhibitory Effects of Purple Sweet Potato Color on Hepatic Inflammation Is Associated with Restoration of NAD⁺ Levels and Attenuation of NLRP3 Inflammasome Activation in High-Fat-Diet-Treated Mice. Molecules, 22(8), 1315. https://doi.org/10.3390/molecules22081315