Zobrazeno 1 - 10 of 19 pro vyhledávání: '"Eun-Gyung Mun"'
1
Akademický článek
A traditional Korean fermented food, Gochujang exerts anti-hypertensive effects, regardless of its high salt content by regulating renin-angiotensin-aldosterone system in SD rats
Autor: Jung Eun Park, Anna Han, Eun-Gyung Mun, Youn-Soo Cha
Publikováno v: Heliyon, Vol 10, Iss 9, Pp e30451- (2024)
The current study aimed to investigate the distinct outcomes of table salt and salt in Gochujang on blood pressure (BP). Animals were divided into 3 groups, including normal diet (NS, 0.5 % NaCl), high-salt diet (HS, normal diet with 8 % NaCl), or hi
Externí odkaz: https://doaj.org/article/d7d757465bd345a8ac54b42d997ff8b2
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2
Akademický článek
Gochujang Ameliorates Hepatic Inflammation by Improving Dysbiosis of Gut Microbiota in High-Fat Diet-Induced Obese Mice
Autor: Eun-Ji Lee, Olivet Chiamaka Edward, Eun-Bi Seo, Eun-Gyung Mun, Su-Ji Jeong, Gwangsu Ha, Anna Han, Youn-Soo Cha
Publikováno v: Microorganisms, Vol 11, Iss 4, p 911 (2023)
Abnormal fat accumulation with gut microbiota dysbiosis results in hepatic inflammation by upregulating the release of lipopolysaccharide (LPS) and inflammatory cytokine. Gochujang, a traditional fermented condiment, has beneficial effects, such as a
Externí odkaz: https://doaj.org/article/cef5705d4d924e269dbe5f1f78bc3b0e
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3
Akademický článek
Chinese Traditional Fermented Soy Sauce Exerts Protective Effects against High-Fat and High-Salt Diet-Induced Hypertension in Sprague-Dawley Rats by Improving Adipogenesis and Renin-Angiotensin-Aldosterone System Activity
Autor: Bao Zhong, Eun-Gyung Mun, Jin-Xi Wang, Youn-Soo Cha
Publikováno v: Fermentation, Vol 7, Iss 2, p 52 (2021)
Although high-fat and high-salt diets are considered risk factors for hypertension, the intake of salty soybean-based fermented foods has beneficial effects. This study explored the potential of Chinese traditional fermented soy sauce (CTFSS) in prev
Externí odkaz: https://doaj.org/article/888a5db68b0b41d5b951dc01f42a2cae
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6
Chinese Traditional Fermented Soy Sauce Exerts Protective Effects against High-Fat and High-Salt Diet-Induced Hypertension in Sprague-Dawley Rats by Improving Adipogenesis and Renin-Angiotensin-Aldosterone System Activity
Autor: Youn-Soo Cha, Eun-Gyung Mun, Jin-Xi Wang, Bao Zhong
Publikováno v: Fermentation
Volume 7
Issue 2
Pages: 52
Fermentation, Vol 7, Iss 52, p 52 (2021)
Although high-fat and high-salt diets are considered risk factors for hypertension, the intake of salty soybean-based fermented foods has beneficial effects. This study explored the potential of Chinese traditional fermented soy sauce (CTFSS) in prev
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::edb4c868710fa9e7c879718aa4d04f96
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7
Effects of a Rice-Based Diet in Korean Adolescents Who Habitually Skip Breakfast: A Randomized, Parallel Group Clinical Trial
Autor: Soo-Muk Cho, Su-Jin Jung, Myung-Sunny Kim, Hyun-Suk Kim, Eun-Gyung Mun, Youn-Soo Cha
Publikováno v: Nutrients, Vol 13, Iss 853, p 853 (2021)
Nutrients
Volume 13
Issue 3
During adolescence, healthy eating habits are important, and regular meal intake has an especially positive effect on future health. However, the rate of skipping breakfast has gradually increased. Therefore, this study was conducted to evaluate the
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6d3b8f448b334a2752eacc43c1863b1e
https://www.mdpi.com/2072-6643/13/3/853
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9
Antihypertensive effect of Ganjang (traditional Korean soy sauce) on Sprague-Dawley Rats
Autor: Mi-Sun Kim, Hee-Sook Sohn, Eun-Gyung Mun, Youn-Soo Cha
Publikováno v: Nutrition Research and Practice
BACKGROUND/OBJECTIVES Although Korean fermented foods contain large amounts of salt, which is known to exacerbate health problems, these foods still have beneficial effects such as anti-hypertension, anti-cancer, and anti-colitis properties. We hypot
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::32a49b3d99c18ccdab7d30bce2117358
http://europepmc.org/articles/PMC5621361
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10
Effects of Doenjang, a Traditional Korean Soybean Paste, with High-Salt Diet on Blood Pressure in Sprague–Dawley Rats
Autor: Youn-Soo Cha, Eun-Gyung Mun, Jung Eun Park
Publikováno v: Nutrients
Volume 11
Issue 11
Fermented foods in Korea contain a lot of salt. Although salt is reported to exacerbate health trouble, fermented foods have beneficial effects. We hypothesized that doenjang could reduce blood pressure in Sprague&ndash
Dawley (SD) rats fed a hi
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::feb84b72af535d2f9646887304e548e5
http://europepmc.org/articles/PMC6893577
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