Enhanced anti-oxidative effect of fermented Korean mistletoe is originated from an increase in the contents of caffeic acid and lyoniresinol-Reference-Cited by-同舟云学术

Enhanced anti-oxidative effect of fermented Korean mistletoe is originated from an increase in the contents of caffeic acid and lyoniresinol

Author:

Kim Se-Yong¹²³⁴⁵,Yang Eun-Ju¹²³⁴⁵,Son Youn Kyoung⁶⁷⁸⁵,Yeo Joo-Hong⁶⁷⁸⁵,Song Kyung-Sik¹²³⁴⁵

Affiliation:

1. Research Institute of Pharmaceutical Sciences

2. College of Pharmacy

3. Kyungpook National University

4. Daegu 41566

5. Republic of Korea

6. Biological and Genetic Resources Assessment Division

7. National Institute of Biological Resources

8. Incheon 22689

Abstract

The crude enzyme extract derived from Aspergillus kawachii increased the anti-oxidants, caffeic acid and lyoniresinol, in Korean mistletoe.

Funder

Rural Development Administration

National Institute of Biological Resources

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

Reference38 articles.

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