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Structural characterization of blackberry wine polysaccharides and immunomodulatory effects on LPS-activated RAW

Adriana Rute Cordeiro Caillot1, Iglesias de Lacerda Bezerra1, Laís Cristina Gusmão Ferreira Palhares2

  • 1Departamento de Bioquímica e Biologia Molecular, Universidade Federal do Paraná, Curitiba, Paraná, 81.531-980, Brazil.

Food Chemistry
|April 7, 2018
PubMed

Keywords:
Anti-inflammatory activityBlackberry wineGC–MSNMRPolysaccharides

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