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Short-term heating reduces the anti-inflammatory effects of fresh raw garlic extracts on the LPS-induced production of NO and pro-inflammatory cytokines by downregulating allicin activity in RAW 264.7 macrophages

InflammationCytokineAllicin ActivityAnti-inflammatoryMedicineImmunologyChronic InflammationInflammatory MarkerImmune FunctionPharmacologyShort-term HeatingRaw 264.7