Zobrazeno 1 - 10
of 95
pro vyhledávání: '"Byung Oh Kim"'
Autor:
Dong-Ho Lee, Krishnanand P. Kulkarni, Byung-Oh Kim, Young Mi Seok, Jong Tae Song, Jeong-Dong Lee
Publikováno v:
Journal of Functional Foods, Vol 52, Iss , Pp 529-536 (2019)
Chungkookjang is a beneficial fermented soybean food with anticancer, anti-inflammatory, and antioxidant activities. High oleic acid (HO)-containing diets are known to help in preventing cardiovascular disease (CVD). In the present study, we assessed
Externí odkaz:
https://doaj.org/article/6e77ad688ddf4d6e8424d0cb1b5f54b9
Publikováno v:
Journal of Functional Foods, Vol 25, Iss , Pp 341-353 (2016)
Allicin is known to induce apoptosis and inhibit tumourigenesis in various carcinoma cells. However, the precise mechanism of allicin-induced apoptosis remains unclear in human breast cancer cells. Here we found that ERα−MDA-MB-231 cells were more
Externí odkaz:
https://doaj.org/article/5f898bd55cfb4dd1b5fe04ba1f8e6e43
Autor:
Heui-Dong Park, Jung In Kim, Young-Je Cho, Hee-Young Jung, Byung-Oh Kim, In-Kyu Kang, Hye-Jin Park, Eun-Ho Lee, Shin Hyub Hong
Publikováno v:
Korean Journal of Food Preservation. 28:828-836
To test the potential use of the fern Pyrrosia lingua as an anti-inflammatory functional material, we examined the effects of P. lingua ethanol extract (PLE) on RAW 264.7 macrophages treated with the pro-inflammatory molecule lipopolysaccharide (LPS)
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7416fe246145da95b117d78abd67e9dc
https://doi.org/10.11002/kjfp.2021.28.6.828
https://doi.org/10.11002/kjfp.2021.28.6.828
Publikováno v:
Journal of Functional Foods, Vol 15, Iss , Pp 172-185 (2015)
Allicin, one of the major components of garlic, has wide-ranging health properties. However, the effects of allicin on migration and invasion of breast cancer cells remain unknown. Allicin (0.1–10 ng/ml) inhibited TNF-α-induced VCAM-1 protein expr
Externí odkaz:
https://doaj.org/article/c02dcfb90fa5483aac5346957ebed930
Autor:
Eun-Jin Hong, Young-Je Cho, Sultanov Akhmadjon, Byung-Oh Kim, Eun-Ho Lee, In-Kyu Kang, Hee-Young Jung, Hye-Jin Park
Publikováno v:
Journal of Applied Biological Chemistry. 63:443-449
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::31a7fdccdaf903763228206114370fd8
https://doi.org/10.3839/jabc.2020.058
https://doi.org/10.3839/jabc.2020.058
Autor:
In-Kyu Kang, Cho， Young-Je, Byung-Oh Kim, Choi， Hyongwoo, Kyeung-Il Park, Hye-Jin Park, Eun-Ho Lee
Publikováno v:
Journal of Applied Biological Chemistry. 63:117-123
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8a009d7fa1502c6c745d5bc31b7e4f67
https://doi.org/10.3839/jabc.2020.016
https://doi.org/10.3839/jabc.2020.016
Publikováno v:
3 Biotech
Apple peel has several bioactive properties. The fruit is grown worldwide, and its ingredients are used medicinally. However, its anti-inflammatory activities are poorly characterized. In this study, isoquercitrin isolated from newly bred Green ball
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fef0f7444a2ffa0c6c3743636aee5374
https://doi.org/10.1007/s13205-022-03118-1
https://doi.org/10.1007/s13205-022-03118-1
Publikováno v:
The Journal of Nutritional Biochemistry. 64:13-24
Under specific conditions, white adipose tissue (WAT) depots are readily converted to a brown-like state, which is associated with weight loss. However, whether diet-derived factors directly induce browning of white adipocytes has yet to be establish
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6781b167471037ab3392974babc3863c
https://doi.org/10.1016/j.jnutbio.2018.09.014
https://doi.org/10.1016/j.jnutbio.2018.09.014
Autor:
Jeong-Dong Lee, Jong Tae Song, Byung-Oh Kim, Young Mi Seok, Krishnanand P. Kulkarni, Dong-Ho Lee
Publikováno v:
Journal of Functional Foods, Vol 52, Iss, Pp 529-536 (2019)
Chungkookjang is a beneficial fermented soybean food with anticancer, anti-inflammatory, and antioxidant activities. High oleic acid (HO)-containing diets are known to help in preventing cardiovascular disease (CVD). In the present study, we assessed
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::072fa36b0262dd7e7eafa17e8a76b64a
https://doi.org/10.1016/j.jff.2018.10.016
https://doi.org/10.1016/j.jff.2018.10.016
Publikováno v:
Korean Journal of Food Preservation. 25:837-845
The peel of newly bred Green ball apple was extracted using water and ethanol. Water and 70% ethanol extract showed high phenolic contents of 5.30 and 8.31 mg/g, respectively. The water and ethanol extracts of Green ball apple peel showed 88.26% and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::eb3f2c471bbe98e7145dc95dce5a3d21
https://doi.org/10.11002/kjfp.2018.25.7.837
https://doi.org/10.11002/kjfp.2018.25.7.837