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Effect of Cooking Methods on Nutritional Quality of Sea Lettuce (Ulva lactuca) Flakes.

Autor: Sefrienda, Ardiba R., Jasmadi, Novianty, Hilda, Suryaningtyas, Indyaswan T., Wikandari, Rachma

Publikováno v: Scientific Journal of Fisheries & Marine / Jurnal Ilmiah Perikanan dan Kelautan; Apr2023, Vol. 15 Issue 1, p142-151, 10p

Oral administration of PIISVYWK and FSVVPSPK peptides attenuates obesity, oxidative stress, and inflammation in high fat diet-induced obese mice.

Autor: Suryaningtyas IT; Department of Food and Nutrition, Pukyong National University, Busan, Republic of Korea; Research Center for Food Technology and Processing, National Research and Innovation Agency, Yogyakarta, Indonesia., Marasinghe CK; Department of Food and Nutrition, Pukyong National University, Busan, Republic of Korea., Lee B; Department of Food and Nutrition, Pukyong National University, Busan, Republic of Korea., Je JY; Major of Human Bioconvergence, Division of Smart Healthcare, Pukyong National University, Busan, Republic of Korea. Electronic address: jjy1915@pknu.ac.kr.

Publikováno v: The Journal of nutritional biochemistry [J Nutr Biochem] 2024 Oct 28; Vol. 136, pp. 109791. Date of Electronic Publication: 2024 Oct 28.