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BG-4 from Bitter Gourd (Momordica charantia) Differentially Affects Inflammation In Vitro and In Vivo

Andrea Nieto-Veloza1, Zhihong Wang2, Qixin Zhong3

  • 1Department of Food Science, University of Tennessee, Knoxville, TN 37996, USA. cnietove@vols.utk.edu.

Antioxidants (Basel, Switzerland)
|June 15, 2019
PubMed

Keywords:
BG-4bitter gourdcolitisinflammationmacrophages

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