Zobrazeno 1 - 10
of 197
pro vyhledávání: '"Chang Sook Kim"'
Publikováno v:
Journal of Applied Biological Chemistry. 65:413-419
Autor:
Young-Min Ham, Su-Hyeon Cho, Sang-Mok Song, Seon-A Yoon, Yong-Bum Lee, Chang-Sook Kim, Seung-Hae Kwon, Myeong Seon Jeong, Weon-Jong Yoon, Kil-Nam Kim
Publikováno v:
Journal of Functional Foods, Vol 39, Iss , Pp 168-174 (2017)
In this study, we investigated the anti-inflammatory effect of litsenolide A2 (LNA2) isolated from L. japonica fruit and its mechanism of action in LPS-induced RAW 264.7 cells. LPS-induced production of anti-inflammatory mediators and cytokines such
Externí odkaz:
https://doaj.org/article/598634791e4242e7bad1cc94460cd427
Publikováno v:
Antioxidants, Vol 10, Iss 5, p 641 (2021)
We investigated the effects of cooking (steaming and microwaving) and processing (freeze-drying and hot-air-drying) methods on the antioxidant activity of broccoli florets. 2,2-diphenyl-1-picrylhydrazyl (DPPH•), 2,2’-azino-bis(3-ethylbenzothiazol
Externí odkaz:
https://doaj.org/article/8b06f0d00a9645888cc87342aba60a51
Publikováno v:
Journal of the Korean Society of Food Science and Nutrition. 51:600-610
Publikováno v:
Journal of the Korean Society of Food Science and Nutrition. 51:463-475
Publikováno v:
Plant Biotechnology Reports. 16:43-55
Autor:
Sang-Mok Song, Young-Min Ham, Yoeng-Jong Ko, Eun-Yi Ko, Dae-Ju Oh, Chang-Sook Kim, Daekyung Kim, Kil-Nam Kim, Weon-Jong Yoon
Publikováno v:
Journal of Functional Foods, Vol 22, Iss , Pp 44-51 (2016)
The anti-inflammatory activities of the products of supercritical fluid extraction of Litsea japonica fruit (SFELJF) using supercritical carbon dioxide were investigated. The SFELJF extract dose-dependently inhibited the production of inflammatory ma
Externí odkaz:
https://doaj.org/article/812acd9986af4d14849ee6883a7afa59
Autor:
Chanthorn Sang, Jie Rong, Yubin Jang, Ki-Bae Hong, Chang-Sook Kim, Sun-Bo Ko, Eui-Cheol Shin, Youngseung Lee, Sung-Soo Park
Publikováno v:
Journal of the Korean Society of Food Science and Nutrition. 50:1333-1343
Publikováno v:
Journal of the Korean Society of Food Science and Nutrition. 50:1101-1107
Publikováno v:
Journal of the Korean Society of Food Science and Nutrition. 50:699-706