A study on antioxidative components and activity of fermented <i>Cirsium Lineare</i> (<i>Thunb.</i>) extract-Reference-Cited by-同舟云学术

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A study on antioxidative components and activity of fermented Cirsium Lineare (Thunb.) extract

Published:2022-09-30 Issue:3 Volume:49 Page:250-256
ISSN:1229-2818
Container-title:Journal of Plant Biotechnology
language:en
Short-container-title:J Plant Biotechnol

Author:

Lee Sung-Gyu¹,Hwang Jin-Woo¹,Lee Dong-Sup²,Kang Sangmoon³,Joun Yong-Seung³,Kang Hyun¹

Affiliation:

1. Department of Medical Laboratory Science, College of Health Science, Dankook University, Cheonan-si, Chungnam, 31116, Republic of Korea

2. Department of Clinical Laboratory Science, Hyejeon College, Choongchung, Hongseoung 32244, Republic of Korea

3. Department of A&PEP, Research Institute, Chungbuk, 363-883, Republic of Korea

Funder

Korea Health Industry Development Institute

Ministry of Health and Welfare

Publisher

The Korean Society for Plant Biotechnology

Subject

Plant Science,Agronomy and Crop Science,Biotechnology

Link

http://pdf.medrang.co.kr/JPB/2022/049/JPB049-03-250.pdf

Reference20 articles.

1. Overview of Dietary Flavonoids: Nomenclature, Occurrence and Intake

2. The Ferric Reducing Ability of Plasma (FRAP) as a Measure of “Antioxidant Power”: The FRAP Assay

3. Antioxidant Determinations by the Use of a Stable Free Radical

4. Enhancement of Anti-inflammatory Activities of Fermented Scutellaria baicalensis Extracts using Lactobacillus rhamnosus

5. Antioxidant activity of methanolic extracts from some grains consumed in Korea

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