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_43
Snippet: However, at 2.8 mg/mL of preserved eggs, the production of IL-6 was rather increased than control. This may be limited by the amout of inflammatory cytokine receptor. Due to the inflammatory factor -receptor reaction, the most appropriate amount of preserved eggs may be around 1.4 mg/mL. Therefore, the optimal value is shown at 1.4 mg/mL. When it exceeds 1.4 mg/mL, the reaction rate decreases......
Document: However, at 2.8 mg/mL of preserved eggs, the production of IL-6 was rather increased than control. This may be limited by the amout of inflammatory cytokine receptor. Due to the inflammatory factor -receptor reaction, the most appropriate amount of preserved eggs may be around 1.4 mg/mL. Therefore, the optimal value is shown at 1.4 mg/mL. When it exceeds 1.4 mg/mL, the reaction rate decreases.
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