Comparison of Anti-Inflammatory Effects of Flavonoid-Rich Common and Tartary Buckwheat Sprout Extracts in Lipopolysaccharide-Stimulated RAW 264.7 and Peritoneal Macrophages

<div>HPLC chromatograms of flavonoids in (a) common and (b) tartary buckwheat sprouts at 350 nm. Peak number 1, orientin; 2, isoorientin; 3, vitexin; 4, isovitexin; 5, quercetin-3-<i>O</i>-robinobioside; 6, rutin.</div>

Oxidative Medicine and Cellular Longevity

fig1

Figure 1

Figure 1: Comparison of Anti-Inflammatory Effects of Flavonoid-Rich Common and Tartary Buckwheat Sprout Extracts in Lipopolysaccharide-Stimulated RAW 264.7 and Peritoneal Macrophages 

Figure 1 | Comparison of Anti-Inflammatory Effects of Flavonoid-Rich Common and Tartary Buckwheat Sprout Extracts in Lipopolysaccharide-Stimulated RAW 264.7 and Peritoneal Macrophages 