Anti-oxidative and Anti-inflammatory Effects of Genistein in BALB/c Mice Injected with LPS-Reference-Cited by-同舟云学术

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Anti-oxidative and Anti-inflammatory Effects of Genistein in BALB/c Mice Injected with LPS

Published:2008-09-30 Issue:9 Volume:37 Page:1126-1135
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:

Cho Hye-Yeon,Noh Kyung-Hee,Cho Mi-Kyung,Jang Ji-Hyun,Lee Mi-Ok,Kim So-Hee,Song Young-Sun

Publisher

The Korean Society of Food Science and Nutrition

Subject

Nutrition and Dietetics,Food Science

Link

http://ocean.kisti.re.kr/downfile/crosscheck/kfn/JAKO200828955287549.pdf

Reference32 articles.

1. Phyto-oestrogens: where are we now?

2. Antioxidant Activity of Phytoestrogenic Isoflavones

3. Physiological concentrations of genistein stimulate the proliferation and protect against free radical-induced oxidative damage of MC3T3-E1 osteoblast-like cells

4. Effects of isoflavones (soy phyto-estrogens) on serum lipids: a meta-analysis of randomized controlled trials

5. Relation between soy-associated isoflavones and LDL and HDL cholesterol concentrations in humans: a meta-analysis

Cited by 5 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. Traversing the Vivid Pharmacological and Nanotechnological Facets of Genistein: Insights into the Past, Present and Future Trends;BioNanoScience;2023-09-28

2. Antioxidant and Anti-Inflammatory Effects of Ethanol Extract from Whole Onion (Allium cepa L.) with Leaves;Agriculture;2022-07-05

3. Efficacy of Artemisia annua L. extract for recovery of acute liver failure;Food Science & Nutrition;2020-06-05

4. The Effect of Phaseoli Semen Herbal-acupuncture at KI10 in Lipopolysaccharide Induced Acute Nephritis in Rats;The Acupuncture;2013-06-20

5. Effect of Hericium erinaceus Mycelia Supplementation on the Oxidative Stress and Inflammation Processes Stimulated by LPS and Their Mechanisms in BALB/C Mice;Journal of the Korean Society of Food Science and Nutrition;2010-02-27

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