Fermentation enhances the antioxidant and anti-inflammatory effects of Bat Faeces (Ye Ming Sha) via the ERK, p38 MAPK and NF-κB signaling pathways in RAW 264.7 cells-Reference-Cited by-同舟云学术

Fermentation enhances the antioxidant and anti-inflammatory effects of Bat Faeces (Ye Ming Sha) via the ERK, p38 MAPK and NF-κB signaling pathways in RAW 264.7 cells

Published:2019-03-31 Issue:1 Volume:62 Page:57-66
ISSN:1976-0442
Container-title:Journal of Applied Biological Chemistry
language:en
Short-container-title:JABC

Author:

Lee Han-Saem¹,Chon So-Hyun¹,Kim Min-A¹,Park Jeong-Eun¹,Lim Yu-Mi¹,Kim Eun-Jeong¹,Son Eun-Kyung¹,Kim Sang-Jun²,So Jai-Hyun¹^ORCID

Affiliation:

1. National Development Institute of Korean Medicine, 94, Hwarang-ro, Gyeongsan, Gyeongbuk 38540, Republic of Korea

2. Department of Natural Science, Republic of Korea Naval Academy, Gyeongnam 645-797, Republic of Korea

Publisher

Korean Society for Applied Biological Chemistry

Subject

Organic Chemistry,Bioengineering

Link

http://pdf.medrang.co.kr/JABC/2019/062/JABC-62-057.pdf

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4. Chemistry and Reactions of Reactive Oxygen Species in Foods

5. Antioxidant activity of sesame cake extract

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