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Nitric oxide formation by macrophages stimulated with water extracts from meats and offals
M Miwa1, K Shibata, K Nagayama
1National Food Research Institute, Ibaraki, Japan.
Bioscience, Biotechnology, and Biochemistry
|December 24, 1997
Abstract:
Water extracts from meats and offals were incubated with a macrophage cell line (RAW 264.7), and nitrite in the medium was measured as an index of the macrophage stimulating activity. Ten of 38 water extracts had macrophage stimulants and chicken meat, chicken gizzard, cattle reticulorumen, swine stomach, and swine cerebrum had high activities.