Artemisia capillaris and Paecilomyces japonica Stimulate Lipid Metabolism and Reduce Hepatotoxicity Induced by Carbon Tetrachloride in Rats-Reference-Cited by-同舟云学术

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Artemisia capillaris and Paecilomyces japonica Stimulate Lipid Metabolism and Reduce Hepatotoxicity Induced by Carbon Tetrachloride in Rats

Published:2008-05-31 Issue:5 Volume:37 Page:548-554
ISSN:1226-3311
Container-title:Journal of the Korean Society of Food Science and Nutrition
language:en
Short-container-title:Journal of the Korean Society of Food Science and Nutrition

Author:

Jin Yong-Xie,Yoo Youn-Sook,Han Eun-Kyung,Kang Il-Jun,Chung Cha-Kwon

Publisher

The Korean Society of Food Science and Nutrition

Subject

Nutrition and Dietetics,Food Science

Link

http://ocean.kisti.re.kr/downfile/crosscheck/kfn/JAKO200816863296578.pdf

Reference8 articles.

1. Immunological mechanisms of antitumor activity of some kinds of crude drugs on tumor necrosis factor production

2. The Scientific Rediscovery of an Ancient Chinese Herbal Medicine: Cordyceps sinensis Part I

3. Studies on pharmacological activities of cultivatedCordyceps sinensis

4. Effects of the Mycelial Extract of Cultured Cordyceps Sinensis on In Vivo Hepatic Energy Metabolism in the Mouse

5. Growth Inhibitors Against Tumor Cells in Cordyceps sinensis Other than Cordycepin and Polysaccharides

Cited by 4 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Protective effect of STAR of STAR series on CCl4 induced acutehepatotoxicity by regulation of reactive oxygen species;Korean Journal of Food Preservation;2016-04

2. Physicochemical characteristics and antioxidant activity of Sumaeyaksuk depending on harvest times and processing methods;Korean Journal of Food Preservation;2015-06

3. Effect of Black Garlic and Mugwort Extracts on Lipids Profile during Restraint Stress;Journal of the Korean Society of Food Science and Nutrition;2013-04-30

4. Physicochemical Properties and Sensory Score of Hanwoo Beef Loin after Feeding with Mugwort;Journal of the Korean Society of Food Science and Nutrition;2011-05-31

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