Author: Mao, Changyi; Yu, Zhihui; Li, Chengliang; Jin, Yongguo; Ma, Meihu
Title: The Functional Properties of Preserved Eggs: From Anti-cancer and Anti-inflammatory Aspects Document date: 2018_7_31
ID: 3eeykk89_42
Snippet: As shown in the Fig. 4 , the level of IL-6 and TNF-α in rat's liver were significantly decreased compared to control group (p<0.05) after treaments. In low-dose group (1.4 mg/mL), the IL-6 and TNF-α values in liver were decreased 79.8% (Fig. 4A) and 21.3% (Fig. 4B ) respectively, indicating that preserved eggs contribute to reduce the risk of inflammation in rats......
Document: As shown in the Fig. 4 , the level of IL-6 and TNF-α in rat's liver were significantly decreased compared to control group (p<0.05) after treaments. In low-dose group (1.4 mg/mL), the IL-6 and TNF-α values in liver were decreased 79.8% (Fig. 4A) and 21.3% (Fig. 4B ) respectively, indicating that preserved eggs contribute to reduce the risk of inflammation in rats.
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