Influence of heat processing on the anti-inflammatory activity of fresh Smilax glabra based on PDE4 inhibition

Youjiao Wu,Lili He,Yi Yang,Zhigang Yan,Zhifeng Zhang,Xiaojun Yao,Pei Luo

Food Chemistry: X（2022）

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摘要

•Heat processing plays a key role in chemical profiles and health benefits of fresh SG.•Fresh SG exhibits significant anti‐inflammatory effect based on PDE4 inhibition.•The heat-labile quality and safety aspects of four astilbin isomers are compared.

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关键词

Smilax glabra,Fresh herb,Heat processing,Anti-inflammatory activity,PDE4

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