Zobrazeno 1 - 10
of 24
pro vyhledávání: '"Eui-Seong Park"'
Autor:
Hee-Young Kim, Eui-Seong Park, Young Sik Choi, Seun Ja Park, Jae Hyun Kim, Hee Kyung Chang, Kun-Young Park
Publikováno v:
Food & Nutrition Research, Vol 66, Pp 1-12 (2022)
Background: Irritable bowel syndrome (IBS) can be caused by abnormal bowel movements, altered brain-gut axis, gut microbiota change, and low levels of inflammation or immune activation. The intake of food containing much fiber and lactic acid bacteri
Externí odkaz:
https://doaj.org/article/9cfc9c9f2d91443a90f3edc2cdfbb172
Autor:
Pramodkumar D. Jadhav, Youn Young Shim, Ock Jin Paek, Jung-Tae Jeon, Hyun-Je Park, Ilbum Park, Eui-Seong Park, Young Jun Kim, Martin J. T. Reaney
Publikováno v:
International Journal of Molecular Sciences, Vol 24, Iss 9, p 8202 (2023)
With the increasing accessibility of cannabis (Cannabis sativa L., also known as marijuana and hemp), its products are being developed as extracts for both recreational and therapeutic use. This has led to increased scrutiny by regulatory bodies, who
Externí odkaz:
https://doaj.org/article/e95bcc997a9c4290814df29c8f9d7cfb
Publikováno v:
Journal of the Korean Society of Food Science and Nutrition. 50:636-642
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::54e23bce77574f03707f28112a92182a
https://doi.org/10.3746/jkfn.2021.50.6.636
https://doi.org/10.3746/jkfn.2021.50.6.636
Publikováno v:
Journal of the Korean Society of Food Science and Nutrition. 50:648-653
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8140931dd48bc8a6a524e4244acf7bbc
https://doi.org/10.3746/jkfn.2021.50.6.648
https://doi.org/10.3746/jkfn.2021.50.6.648
Publikováno v:
Journal of Medicinal Food. 24:431-435
The anticancer effects of Shinan (Shinan-South Korea) sea salts on azoxymethane (AOM)/dextran sodium sulfate (DSS) with high fat diet (HFD)-induced colon cancer and obesity in C57BL/6N mice were studied. We prepared three types of sea salt: generally
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e9d5aca7f8b5e493cfc6b0c8e857b448
https://doi.org/10.1089/jmf.2020.4836
https://doi.org/10.1089/jmf.2020.4836
Publikováno v:
RSC Advances. 10:5351-5360
The anticancer effects of kimchi prepared with different kinds of solar salts were evaluated in an in vitro cellular system using HT-29 human colon carcinoma cells. Four kinds of kimchi samples were prepared, using different solar salts: conventional
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fd3a869d026f5c5d30b8dc3f97c13efd
https://doi.org/10.1039/c9ra09032k
https://doi.org/10.1039/c9ra09032k
Publikováno v:
Journal of the Korean Society of Food Science and Nutrition. 48:1323-1329
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e946bd115971ce6e8ec180adf0d2160e
https://doi.org/10.3746/jkfn.2019.48.12.1323
https://doi.org/10.3746/jkfn.2019.48.12.1323
Autor:
Kun-Young Park, Yaung-lee Lim, Soon Ah Kang, Eui-Seong Park, Seung-Hee Kim, Seung Min Lee, Yong-Gyu Kim, Gyl-Hoon Song
Publikováno v:
Preventive Nutrition and Food Science
Rumex crispus (Rc) and Cordyceps militaris (Cm) mixture (Rc-Cm; AST2017-01) ameliorated production of proinflammatory cytokines, inflammation-related genes, and nitric oxide (NO) induced by lipopolysaccharide (LPS) in mouse splenocytes. Rc-Cm (6:4) a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6767c31c611f00b4f8200b64b69a8c7c
http://europepmc.org/articles/PMC6342531
http://europepmc.org/articles/PMC6342531
Publikováno v:
Journal of food biochemistryREFERENCES. 45(1)
This study investigated kimchi-induced apoptosis in HT-29 human colon carcinoma cells. Three types of kimchi samples were prepared: standardized kimchi brined with general commercial Baechu cabbage by a standardized recipe (SK), Amtak Baechu kimchi b
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7a69fddb63ad0ebcfbb0ee1ed6312963
https://pubmed.ncbi.nlm.nih.gov/33140497
https://pubmed.ncbi.nlm.nih.gov/33140497
Publikováno v:
Journal of the Korean Society of Food Science and Nutrition. 47:599-604
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b2e332398a0c32411e9ef764883eb60b
https://doi.org/10.3746/jjkfn.2018.47.5.599
https://doi.org/10.3746/jjkfn.2018.47.5.599