Method for inhibiting cyclooxygenase and inflammation using cherry bioflavonoids
AssigneeBoard of Trustees operating Michigan State University
InventorsMuraleedharan G. Nair, Haibo Wang, Gale M. Strasburg, Alden M. Booren, James I. Gray
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Abstract
A method for inhibiting cyclooxygenase enzymes and inflammation in a mammal using a cherry or cherry anthocyanins, bioflavonoids and phenolics is described. In particular a mixture including the anthocyanins, the bioflavonoids and the phenolics is described for this use.
Claims26
A method for inhibiting cyclooxygenase or prostaglandin H synthase enzymes which comprises:
- providing at least one compound isolatable from a cherry with at least one of the enzymes to inhibit the enzymes.
A method for inhibiting cyclooxygenase or prostaglandin H synthase enzymes which comprises:
- providing at least one bioflavonoid compound isolatable from a cherry with at least one of the enzymes to inhibit the enzymes.
A method for inhibiting inflammation in a mammal which comprises:
- administering at least one compound isolated from a cherry to the mammal to inhibit inflammation.
A method for inhibiting inflammation in a mammal which comprises:
- administering at least one bioflavonoid compound isolatable from a cherry to the mammal to inhibit the inflammation.
A method for inhibiting inflammation in a mammal which comprises:
- administering anthocyanin including cyanidin to the mammal to inhibit inflammation.
Dependencies are inferred from the claim text.