Anti-Inflammatory Effects of New Flavonoids from Streptomyces sp. BT01 in Lipopolysaccharide-Stimulated RAW 264.7 Murine Macrophages via Inhibition of NF-KappaB Activation
Thongchai Taechowisan, Srisakul Chanaphat, Wanwikar Ruensamran & Waya S. Phutdhawong · Current Journal of Applied Science and Technology · 2014
Most flavonoids are known to have anti-oxidant, anti-bacterial and analgesic properties. In this study, the new flavonoids, 7-methoxy-3,3’,4’,6-tetrahydroxyflavone (1) and 2’,7-dihydroxy-4’5’-dimethoxyisoflavone (2) isolated from Streptomyces sp. BT01 inhibited the pro-inflammato...
Open access
Research Article
10.9734/BJAST/2014/12049