Food and Agricultural Immunology
Volume 30, 2019 - Issue 1
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Articles
Extract of curry powder and its components protect against diesel exhaust particle-induced inflammatory responses in human airway epithelial cells
Akiko Hondaa Environmental Health Division, Department of Environmental Engineering, Graduate School of Engineering, Kyoto University, Kyoto, JapanCorrespondence[email protected]
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Sho Itoa Environmental Health Division, Department of Environmental Engineering, Graduate School of Engineering, Kyoto University, Kyoto, JapanView further author information
, Michitaka Tanakaa Environmental Health Division, Department of Environmental Engineering, Graduate School of Engineering, Kyoto University, Kyoto, JapanView further author information
, Takahiro Sawaharaa Environmental Health Division, Department of Environmental Engineering, Graduate School of Engineering, Kyoto University, Kyoto, JapanView further author information
, Tomohiro Hayashia Environmental Health Division, Department of Environmental Engineering, Graduate School of Engineering, Kyoto University, Kyoto, JapanView further author information
, Wataru Fukushimaa Environmental Health Division, Department of Environmental Engineering, Graduate School of Engineering, Kyoto University, Kyoto, JapanView further author information
, Gaku Kitamuraa Environmental Health Division, Department of Environmental Engineering, Graduate School of Engineering, Kyoto University, Kyoto, JapanView further author information
, Hitomi Kudoa Environmental Health Division, Department of Environmental Engineering, Graduate School of Engineering, Kyoto University, Kyoto, JapanView further author information
, Pratiti Home Chowdhurya Environmental Health Division, Department of Environmental Engineering, Graduate School of Engineering, Kyoto University, Kyoto, JapanView further author information
, Hitoshi Okanoa Environmental Health Division, Department of Environmental Engineering, Graduate School of Engineering, Kyoto University, Kyoto, JapanView further author information
, Toshinori Onishia Environmental Health Division, Department of Environmental Engineering, Graduate School of Engineering, Kyoto University, Kyoto, JapanView further author information
, Yusuke Kawaryua Environmental Health Division, Department of Environmental Engineering, Graduate School of Engineering, Kyoto University, Kyoto, JapanView further author information
, Makoto Higashiharaa Environmental Health Division, Department of Environmental Engineering, Graduate School of Engineering, Kyoto University, Kyoto, JapanView further author information
, Hideki Nakayamab Research & Development Institute, House Foods Corporation, Yotsukaido, JapanView further author information
, Kayo Uedaa Environmental Health Division, Department of Environmental Engineering, Graduate School of Engineering, Kyoto University, Kyoto, JapanView further author information
& Hirohisa Takanoa Environmental Health Division, Department of Environmental Engineering, Graduate School of Engineering, Kyoto University, Kyoto, JapanView further author information
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Pages 1212-1224
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Received 27 Aug 2019, Accepted 11 Oct 2019, Published online: 31 Oct 2019
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