Puffing of Rehmannia glutinosa enhances anti-oxidant capacity and down-regulates IL-6 production in RAW 264.7 cells-Reference-Cited by-同舟云学术

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Puffing of Rehmannia glutinosa enhances anti-oxidant capacity and down-regulates IL-6 production in RAW 264.7 cells

Published:2019-02-06 Issue:4 Volume:28 Page:1235-1240
ISSN:1226-7708
Container-title:Food Science and Biotechnology
language:en
Short-container-title:Food Sci Biotechnol

Author:

Kwon Yeji,Yu Seungmin,Choi Gwang Su,Kim Jang Hwan,Baik Mooyeol,Su Seung Tae,Kim Wooki^ORCID

Funder

Gyeonggi Province

Korean Institute of Planning and Evaluation for Technology in Food, Agriculture, and Forestry

Publisher

Springer Science and Business Media LLC

Subject

Applied Microbiology and Biotechnology,Food Science,Biotechnology

Link

http://link.springer.com/article/10.1007/s10068-019-00566-z/fulltext.html

Reference27 articles.

1. An YE, Ahn SC, Yang DC, Park SJ, Kim BY, Baik MY. Chemical conversion of ginsenosides in puffed red ginseng. LWT Food Sci. Technol. 44: 370–374 (2011)

2. Baek G-H, Jang Y-S, Jeong S-I, Cha J, Joo M, Shin S-W, Ha K-T, Jeong H-S. Rehmannia glutinosa suppresses inflammatory responses elicited by advanced glycation end products. Inflammation 35: 1232–1241 (2012)

3. Castellari M, Sartini E, Spinabelli U, Riponi C, Galassi S. Determination of carboxylic acids, carbohydrates, glycerol, ethanol, and 5-HMF in beer by high-performance liquid chromatography and UV-refractive index double detection. J. Chromatogr. Sci. 39: 235–238 (2001)

4. Cattaneo S, Hidalgo A, Masotti F, Stuknytė M, Brandolini A, DeNoni I. Heat damage and in vitro starch digestibility of puffed wheat kernels. Food Chem. 188: 286–293 (2015)

5. Chang YJ, Choi H-W, Kim H-S, Lee H, Kim W, Kim DO, Kim B-Y, Baik M-Y. Physicochemical properties of granular and non-granular cationic starches prepared under ultra high pressure. Carbohydr. Polym. 99: 385–393 (2014)

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5. Standardization of Rehmannia glutinosa (Gaertn.) DC. steam processing and evaluation of its chemical, anti-oxidant, and anti-inflammatory properties;Applied Biological Chemistry;2023-03-01

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