Anti-oxidative and Anti-inflammatory Activities of Polysaccharide isolated from Korean-Style Soy Sauce-Reference-Cited by-同舟云学术

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Anti-oxidative and Anti-inflammatory Activities of Polysaccharide isolated from Korean-Style Soy Sauce

Published:2020-03-31 Issue:1 Volume:26 Page:51-56
ISSN:2288-7415
Container-title:Biomedical Science Letters
language:en
Short-container-title:BSL

Author:

Kim Hoon¹,Park Jungeun²,Jung Jaemee²,Hwang Dahyun²³

Affiliation:

1. Skin-biotechnology Center, Kyung Hee University, Suwon-si, Gyeonggi-do 16229, Korea

2. Department of Biomedical Laboratory Science, College of Life and Health Sciences, Hoseo University, Asan, Chungnam 31499, Korea

3. The Research Institute for Basic Sciences, Hoseo University, Asan, Chungnam 31499, Korea

Funder

National Research Foundation of Korea

Ministry of Science and ICT, South Korea

Publisher

The Korean Society for Biomedical Laboratory Sciences

Subject

General Medicine

Link

http://pdf.medrang.co.kr/BSL/2020/026/BSL026-01-09.pdf

Reference17 articles.

1. The hydrophilic and lipophilic contribution to total antioxidant activity

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

3. Antiinflammatory, antioxidant and cytotoxic actions of β-glucan-rich extract from Geastrum saccatum mushroom

4. Effects of naturally occurring flavonoids on nitric oxide production in the macrophage cell line RAW 264.7 and their structure–activity relationships

5. Immunological functions of soy sauce: hypoallergenicity and antiallergic activity of soy sauce

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1. A Study on the Antioxidant and Anti-inflammatory Effects of Hamyang Wild-Simulated Ginseng and Ginseng Berry Complex;Journal of Physiology & Pathology in Korean Medicine;2023-06-25

2. Health-Promoting Role of Fermented Pigeon Pea (Cajanus cajan L (Mill)) Milk Enriched with γ-aminobutyric Acid (GABA) Using Probiotic Lactiplantibacillus plantarum Dad-13;Fermentation;2023-06-22

3. Fermented Foods of Korea and Their Functionalities;Fermentation;2022-11-15

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