Effect of Platycodon grandiflorum Fermentation with Salt on Fermentation Characteristics, Microbial Change and Anti-obesity Activity-Reference-Cited by-同舟云学术

Effect of Platycodon grandiflorum Fermentation with Salt on Fermentation Characteristics, Microbial Change and Anti-obesity Activity

Published:2018-12-30 Issue:2 Volume:18 Page:64-73
ISSN:1976-9334
Container-title:Journal of Korean Medicine for Obesity Research
language:en
Short-container-title:JKOMOR

Author:

Shin Na Rae¹,Lim Sokyoung¹,Kim Hojun¹

Affiliation:

1. Department of Rehabilitation Medicine of Korean Medicine, College of Korean Medicine, Dongguk University

Funder

National Research Foundation of Kore

Publisher

Society of Korean Medicine for Obesity Research

Link

http://pdf.medrang.co.kr/jkomor/2018/018/jkomor018-02-02.pdf

Reference22 articles.

1. Hong MW. Statistical analyses of Platycodi radix prescriptions. Korean Journal of Pharmacognosy 1974;5:61-7.

2. Jang YE, and Seo BI. The anti-obesity effects of Platycodi Radix, combination of Platycodi Radix and Cyperi Rhizoma on obesity induced by high fat diet. Kor J Herbology 2016;31:240-1.

3. Antiobesity Effects of Platycodon grandiflorum Extract on Body Weight Changes and Serum Lipid Profiles of Obese Rats Induced High Fat Diet

4. Park KY. Increased health functionality of fermented foods. Food Industry and Nutrition 2012;17:1-8.

5. Son CY, Song BJ, Ma JY, and Kwon KI. Anti-platelet aggregation study of fermented Galgeun Tang and fermented Ssanghwa Tang. Yakhak Hoeji 2011;55:374-8.

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