Zobrazeno 1 - 10
of 36
pro vyhledávání: '"Kung-chi Chan"'
Publikováno v:
Food & Nutrition Research, Vol 64, Iss 0, Pp 1-9 (2020)
Background: The antioxidant effects of Bacillus subtilis-fermented red bean (natto-red bean) extract (NRBE) in young (6 weeks old) Sprague–Dawley rats and aged (12 months old) mice had been reported previously. Objective: To evaluate the antioxidan
Externí odkaz:
https://doaj.org/article/8f60f71e34ae408892d0864d320e1fa0
Publikováno v:
Journal of Functional Foods, Vol 53, Iss , Pp 22-27 (2019)
The anti-coagulatory effects of astaxanthin (AX) in type 2 diabetic patients were demonstrated. Diabetic patients were randomly assigned into three groups: placebo, low AX (L-AX, 6 mg AX/day) and high AX (H-AX, 12 mg AX/day). The plasma levels of coa
Externí odkaz:
https://doaj.org/article/ceb7779f7c0748ecb63d6b72e40550f8
Publikováno v:
International Journal of Nanomedicine, Vol 2009, Iss default, Pp 27-35 (2009)
Yin-Ching Chan1,6, Chia-Chuan Wu1,6, Kung-Chi Chan1, Yo-Giao Lin1, Jiunn-Wang Liao3, Ming-Fu Wang1, Yung-Ho Chang1, Kee-Ching Jeng2,4,51Departments of Food and Nutrition and 2Applied Mathematics, Providence University, Taichung; 3Graduate Institutes
Externí odkaz:
https://doaj.org/article/f8c6ca41ab4b4b27943c360a8e831ce9
Publikováno v:
The Electronic Library. 37:210-224
PurposeThis study aims to investigate whether epistemological assessment is a suitable approach to evaluate students’ learning of dietary knowledge via the use of an augmented reality (AR) information system. Students’ perceived dietary knowledge
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d7e1ac85ca8966eb8649ac7eba4d9000
https://doi.org/10.1108/el-06-2018-0128
https://doi.org/10.1108/el-06-2018-0128
Publikováno v:
Food & Nutrition Research, Vol 64, Iss 0, Pp 1-9 (2020)
Food & Nutrition Research
Food & Nutrition Research
Background The antioxidant effects of Bacillus subtilis-fermented red bean (natto-red bean) extract (NRBE) in young (6 weeks old) Sprague-Dawley rats and aged (12 months old) mice had been reported previously. Objective To evaluate the antioxidant an
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7b7b52c902cca49dcc2a4f016e91990f
https://doi.org/10.29219/fnr.v64.4272
https://doi.org/10.29219/fnr.v64.4272
Autor:
Lih-Juan ChanLin, Kung-Chi Chan
Publikováno v:
Libri. 68:137-147
Recent advances in augmented reality (AR) have attracted much attention in nutrition and healthcare education. In the context of obtaining dietary knowledge, a mobile AR system was developed for learning and exploration, which allowed students to sca
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e2018fd86161a80256f0ff204e31c3d5
https://doi.org/10.1515/libri-2017-0024
https://doi.org/10.1515/libri-2017-0024
Publikováno v:
Journal of Ethnopharmacology. 143:914-919
Ethnopharmacological relevance Echinacea is a top-selling herbal supplement that acts as immunostimulant. It has been used to treat common cold, coughs, bronchitis and upper respiratory infections. It is also a popular product used in anticancer ther
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b360ac7ee007a078001bdbca8af0aea2
https://doi.org/10.1016/j.jep.2012.08.032
https://doi.org/10.1016/j.jep.2012.08.032
Publikováno v:
LWT - Food Science and Technology. 46:169-176
This study evaluated the effects of ethanol concentration and extraction temperature on the quality of extracts obtained from freeze-dried Echinacea purpurea flowers. The antioxidant and antimutagenic effects of flower extract were also examined. The
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8006f099b511470055cb84357063ebe4
https://doi.org/10.1016/j.lwt.2011.09.026
https://doi.org/10.1016/j.lwt.2011.09.026
Publikováno v:
Journal of Food Science. 77:H76-H80
Astaxanthin at 0.01 or 0.05% of the diet was supplied to diabetic rats for 12 wk. Astaxanthin intake significantly increased its deposit in plasma, and retained glutathione content, reduced the production of reactive oxygen species, interleukin-6, tu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f9cac7186c3ce039f5e5e5837a28ce78
https://doi.org/10.1111/j.1750-3841.2011.02558.x
https://doi.org/10.1111/j.1750-3841.2011.02558.x
Publikováno v:
Journal of Family and Economic Issues. 32:268-279
This paper examines the factors that are associated with nutrient intake status of the elderly. Our study places special attention on the roles of physical functions, mental health, and dietary knowledge on the risk of inadequate nutrition consumptio
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::62b2aa4505a0bd982c09a36f57e81b4f
https://doi.org/10.1007/s10834-010-9241-0
https://doi.org/10.1007/s10834-010-9241-0