Zobrazeno 1 - 10
of 23
pro vyhledávání: '"Hyuck-Se Kwon"'
Autor:
Hwal Choi, Jihye Choi, Yuseong Jang, Young-Min Lee, Myoung-Hak Kang, Hyuck-Se Kwon, Sokho Kim, Jungkee Kwon
Publikováno v:
Applied Sciences, Vol 14, Iss 15, p 6412 (2024)
This study aimed to assess the effect of fermented fig (Ficus carica L., FF) on obesity and diabetes in a mouse model. FF was cultured with the lactic acid bacterium Lactobacillus plantarum BT-LP-01 and isolated from fig peels. The antioxidant result
Externí odkaz:
https://doaj.org/article/aa0fd79504574822abcd050530300d4d
Autor:
Sa-Haeng Kang, Dong-Gu Kim, Dong-Keun Kim, Hyuck-Se Kwon, Na-Young Lee, Hyun-Jeong Oh, Soon-Il Yun, Jong-Sik Jin
Publikováno v:
Applied Sciences, Vol 13, Iss 22, p 12449 (2023)
Allergic rhinitis (AR) is defined allergic disease that is mediated by Th2 cells. Its incidence rate is showing a growing tendency worldwide. Research on traditional medicine for AR is also being increasingly conducted. Thymus quinquecostatus Celakov
Externí odkaz:
https://doaj.org/article/969113367eb94f939495cb0005cae11c
Autor:
Tamanna Jahan Mony, Hyuck-Se Kwon, Mi-Kyoung Won, Yeon-Mi Kang, Su-Hee Lee, Su-Yeun Kim, Doo-Yeon Baek, Fazle Elahi
Publikováno v:
Food and Agricultural Immunology, Vol 30, Iss 1, Pp 662-676 (2019)
Helicobacter pylori (H. Pylori) is a potential pathogen found in approximately 50% of the human population, although many infected by it remain asymptomatic. The current treatment regime of it has become less effective because of antibiotic resistanc
Externí odkaz:
https://doaj.org/article/73faf973789748788e63c3cf3de43373
Publikováno v:
Applied Sciences, Vol 12, Iss 10, p 5271 (2022)
Gastritis and gastric ulcers caused by stressors such as drinking are common. The ability of functional foods to protect the stomach more effectively and reduce the risk of side effects is of interest. The fermentation process can increase the preser
Externí odkaz:
https://doaj.org/article/91c8eccdef024a91967f3a498d0e5ef6
Autor:
Kim Su-Yeun, Doo-Yeon Baek, Mi-Kyoung Won, Tamanna Jahan Mony, Yeon-Mi Kang, Su-Hee Lee, Hyuck-Se Kwon, Fazle Elahi
Publikováno v:
Food and Agricultural Immunology, Vol 30, Iss 1, Pp 662-676 (2019)
Helicobacter pylori (H. Pylori) is a potential pathogen found in approximately 50% of the human population, although many infected by it remain asymptomatic. The current treatment regime of it has become less effective because of antibiotic resistanc
Autor:
Eun Ji Kim, Hyuck-Se Kwon, Ji Eun Hong, Sang-Ho Jang, Jae-Yong Lee, Mi-Ran Choi, Dae Hwan Kim
Publikováno v:
Food Science and Biotechnology. 24:217-223
Niemann-Pick C1-Like 1 (NPC1L1) plays an important role in intestinal cholesterol absorption, and is a promising therapeutic target for treatment of hypercholesterolemia. A functional egg yolk powder containing an antibody against NPC1L1 (FEY) was in
Publikováno v:
Preventive Nutrition and Food Science
The present study investigated the effects of Vaccinium uliginosum L. (bilberry) on the learning and memory impairments induced by amyloid-β protein (AβP) 1-42. ICR Swiss mice were divided into 4 groups: the control (Aβ40-1A), control with 5% bilb
Autor:
Sang Ho Jang, Kyu Huyng Han, Yong-Jun Cho, Jae Jin An, Hyuck Se Kwon, Soo Young Choi, Jae Sook Koh, Soo Yun Lee, Jinseu Park, Ji Hwoon Baek, Dae Won Kim, Won Sik Eum
Publikováno v:
Journal of Cosmetic Dermatology. 12:287-295
SummaryBackground Epidermal and fibroblast growth factor (EGF and FGF1) proteins play an important role in the regeneration and proliferation of skin cells. EGF and FGF1 have considerable potential as possible therapeutic or cosmetic agents for the t
Publikováno v:
Journal of the Korean Society of Food Science and Nutrition. 41:1727-1733
This study was conducted to investigate the effects of Vaccinium uliginosum L. (bilberry) on chemically induced diabetes and hypercholesterolemia. Sprague Dawley (SD) rats were divided into six groups, control (CON), bilberry added group (CBB), strep
Autor:
Hyuck-Se Kwon, Kyung-Mok Yeo, Sang-Moo Kim, Hyun-Kyung Shin, Sang-O Kwon, Bok-Nam Kim, Jin-Kyung Kim
Publikováno v:
Journal of the Korean Society of Food Science and Nutrition. 38:1289-1294