Functional foods effective for hepatitis C: Identification of oligomeric proanthocyanidin and its action mechanism

doi:10.4254/wjh.v6.i12.870

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Dec 27, 2014 (publication date) through Aug 26, 2024

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World Journal of Hepatology

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1948-5182

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Baishideng Publishing Group Inc, 7041 Koll Center Parkway, Suite 160, Pleasanton, CA 94566, USA

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World J Hepatol. Dec 27, 2014; 6(12): 870-879
Published online Dec 27, 2014. doi: 10.4254/wjh.v6.i12.870

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Figure 2 Chemical structure of functional food ingredients with anti-hepatitis C virus activities. A: Epigallocatechin-3-gallate; B: Curcumin; C: Quercetin; D: Punicalagin; E: Naringenin; F: Diosgenin; G: (-)-epicatechin.

Citation: Ishida YI, Takeshita M, Kataoka H. Functional foods effective for hepatitis C: Identification of oligomeric proanthocyanidin and its action mechanism. World J Hepatol 2014; 6(12): 870-879
URL: https://www.wjgnet.com/1948-5182/full/v6/i12/870.htm
DOI: https://dx.doi.org/10.4254/wjh.v6.i12.870