Regulation of Inflammatory Response and the Production of Reactive Oxygen Species by a Functional Cooked Ham Reformulated with Natural Antioxidants in a Macrophage Immunity Model
Abstract
:1. Introduction
2. Materials and Methods
2.1. Reagents
2.2. Samples
2.3. Ferric-Reducing Antioxidant Power (FRAP) Assay
2.4. Determination of Total Phenolic Content
2.5. Cell Culture
2.5.1. Cell Viability
2.5.2. Lipopolysaccharide-Induced Inflammation Assay
2.5.3. Measurement of Reactive Oxygen Species
2.5.4. Measurement of Nitric Oxide
2.5.5. Measurement of Cytokines
2.5.6. Statistics
3. Results
3.1. Preliminary Antioxidant Assays
3.2. Intracellular Reactive Oxygen Species
3.3. Nitric Oxide
3.4. Cytokine Measurement
4. Discussion
5. Conclusions
Author Contributions
Funding
Acknowledgments
Conflicts of Interest
References
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Serrano, A.; Ros, G.; Nieto, G. Regulation of Inflammatory Response and the Production of Reactive Oxygen Species by a Functional Cooked Ham Reformulated with Natural Antioxidants in a Macrophage Immunity Model. Antioxidants 2019, 8, 286. https://doi.org/10.3390/antiox8080286
Serrano A, Ros G, Nieto G. Regulation of Inflammatory Response and the Production of Reactive Oxygen Species by a Functional Cooked Ham Reformulated with Natural Antioxidants in a Macrophage Immunity Model. Antioxidants. 2019; 8(8):286. https://doi.org/10.3390/antiox8080286
Chicago/Turabian StyleSerrano, Antonio, Gaspar Ros, and Gema Nieto. 2019. "Regulation of Inflammatory Response and the Production of Reactive Oxygen Species by a Functional Cooked Ham Reformulated with Natural Antioxidants in a Macrophage Immunity Model" Antioxidants 8, no. 8: 286. https://doi.org/10.3390/antiox8080286