Zobrazeno 1 - 10
of 24
pro vyhledávání: '"Yong Kyu Shin"'
Autor:
Yong-Kyu Shin, Michael B. Ye, Sung-Won Kim, Soo-Chan Lee, Il-Woung Kim, Su-Nam Kim, Hyun-Ok Yang, Si-Kwan Kim
Publikováno v:
Journal of Functional Foods, Vol 6, Iss , Pp 331-338 (2014)
This study intended to develop anti-obesity compounds from natural sources. In our screening program for anti-obesity agents, a compound isolated from Cordyceps militaris was found to be a potent inhibitor of the differentiation of 3T3-L1 pre-adipocy
Externí odkaz:
https://doaj.org/article/5484a5db1a894b39bca47e8d28b5c352
Autor:
Ji Hoon Jeong, Yong Kyu Shin, Ahmet Hacimuftuoglu, Hyoung-Chun Kim, A. M. Abd El-Aty, Tae Woo Jung, Sung Hoon Lee, Eun Jung Kyung, Eon Sub Park
Publikováno v:
Journal of Pharmacology and Experimental Therapeutics. 365:485-493
Docosahexaenoic acid (DHA) and its bioactive compounds may have suppressive effects on inflammation, endoplasmic reticulum (ER) stress, and insulin resistance. Protectin DX (PDX), a double lipoxygenase product from DHA has shown a suppressive effect
Autor:
Jaejong Noh, Jeong Hyeon Lim, Tae Bok Kim, Mun Ho Seong, Young Ju Song, Hyong Gwon Chon, Yong Kyu Shin, Phanna Phat, Sameena Sheikh
Publikováno v:
Korean Journal of Horticultural Science and Technology. 33:932-940
One of the main factors restricting production of triploid seedless watermelon is poor germination due to weak embryos, thick seed coats, and larger air spaces. This study was carried out to investigate the priming effects of different concentrations
Autor:
Kyu-Hwan Choi, Young-Jin Yoo, Gong-Jun Lee, Chung-Kon Kim, Yong Kyu Shin, Young-Ju Song, Chan-Ho Kang, Do-Young Ko, Hyo-Jin Kim
Publikováno v:
Korean Journal of Plant Resources. 27:556-566
In this study, we collected 29 Kenaf (Hibiscus cannabinus L.) genetic resources from 10 countries to confirm the possibility of the introduction into Korea. The Kenaf (Hibiscus cannabinus L.) has the broad industrial use like feed and the 5 times mor
Autor:
Do-Young Ko, Young Jin Yu, Chan-Ho Kang, Yong Kyu Shin, Chung-Kon Kim, Hyo-Jin Kim, Kyu-Hwan Choi, Young-Ju Song, Gong-Jun Lee
Publikováno v:
Korean Journal of Crop Science. 59:375-384
양질의 사료작물 소재로서 국내 재배기술에 대한 재배기준이 설정되어 있지 않은 케나프를 2012~2013년 2년 동안 시험처리를 통하여 파종법을 구명한 결과 케나프의 파종방법은 기계화 파종(
Autor:
Yong Kyu Shin, Sung-Kwang Yoo, Jong-Hwan Sung, Yu-Jin Won, Bokyung Kim, Si-Kwan Kim, Seock-Yeon Hwang, Seung Hyo Jung
Publikováno v:
Experimental Gerontology. 53:57-66
The root of Panax ginseng improves testicular function both in humans and animals. However, the molecular mechanism by which ginseng exerts this effect has not been elucidated. Changes in protein expression in the rat testis in response to a pectinas
Autor:
Su-Nam Kim, Sung-Won Kim, Michael B. Ye, Yong Kyu Shin, Hyun-Ok Yang, Soo-Chan Lee, Il-Woung Kim, Si-Kwan Kim
Publikováno v:
Journal of Functional Foods, Vol 6, Iss, Pp 331-338 (2014)
This study intended to develop anti-obesity compounds from natural sources. In our screening program for anti-obesity agents, a compound isolated from Cordyceps militaris was found to be a potent inhibitor of the differentiation of 3T3-L1 pre-adipocy
Publikováno v:
Food and Chemical Toxicology. 55:229-233
Patchouli alcohol (PA) is a chemical compound extracted from patchouli which belongs to the genus Pogostemon, herb of mint family. Recently, it has been reported that PA inhibits the production of inflammatory mediators. However, the biological mecha
Publikováno v:
Korean Journal of Crop Science. 57:456-462
In the new changing scenario, the goal of agriculture is shifting from traditional to sustainable and environment-friendly agriculture. Therefore, in this experiment, we analyzed economic efficiency of two methods of rice cultivation i.e. new cultura
Autor:
Min-A Kim, Dong-Yoon Nam, Yong-Kyu Shin, Yong-Su Cha, Sang-Han Lee, Hyeong-U Son, Yong-Hee Choi
Publikováno v:
Korean Journal of Food Preservation. 19:792-798
The purpose of this study was to evaluate the anti-atopic-dermatitis effect of Angelica keiskei extract using a DNFB-induced animal model of atopic-dermatitis symptoms. A. keiskei was prepared via extraction with DW, 50% ethanol, and 100% ethanol in