THP-1 and RAW264.7 macrophages were incubated with different stimuli (Control group: culture medium; ox-LDL group: 50 μg/mL ox-LDL; Naringin groups: 50 μg/mL ox-LDL+ 32 µg/mL naringin) for 48 h at 37 °C to study the effects of naringin on the cholesterol levels in macrophages. Free and total cholesterol levels in macrophages were measured according to the free and total cholesterol content assay kit instructions and we calculated the ratio of cholesterol ester to total cholesterol (CE/TC). The working solutions were added to the cell extracts and then allowed to stand for 15 min at 37 °C. The absorbance at 500 nm was measured after completion of the reaction.
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