Anti-Diabetic and Anti-Inflammatory Potential of the Edible Brown Alga H izikia Fusiformis-Reference-Cited by-同舟云学术

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Anti-Diabetic and Anti-Inflammatory Potential of the Edible Brown Alga H izikia Fusiformis

Published:2015-05-25 Issue:4 Volume:39 Page:417-428
ISSN:0145-8884
Container-title:Journal of Food Biochemistry
language:en
Short-container-title:Journal of Food Biochemistry

Author:

Han Yu Ran¹,Ali Md. Yousof¹,Woo Mi-Hee²,Jung Hyun Ah³,Choi Jae Sue¹

Affiliation:

1. Department of Food and Life Science; Pukyong National University; Busan 608-737 South Korea

2. College of Pharmacy; Catholic University of Daegu; Gyeongsan 712-702 South Korea

3. Department of Food Science and Human Nutrition; Chonbuk National University; Jeonju 561-756 South Korea

Funder

National Research Foundation of Korea

Ministry of Education

Regional Innovation Center

Publisher

Wiley

Subject

Cell Biology,Pharmacology,Food Science,Biophysics

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfbc.12138/fullpdf

Reference79 articles.

1. Improved sensitivity to insulin in obese subjects following weight loss is accompanied by reduced protein-tyrosine phosphatases in adipose tissue;Ahmad;Metabolism,1997

2. Mutagenicity of nitric oxide and its inhibition by antioxidants;Arroyo;Mutat. Res.,1992

3. Proteomic method identifies proteins nitrated during inflammatory challenge;Aulak;Proc. Natl. Acad. Sci. U.S.A.,2001

4. Nitric oxide, superoxide, and peroxynitrite: The good, the bad, and ugly;Beckman;Am. J. Physiol.,1996

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