Physiological Activity and Nutritional Properties of Peanut Sprout Extracts
Author:
Affiliation:
1. Roy Co., Ltd.
2. Department of Convergence Science, Sahmyook University
3. Department of Food Science and Biotechnology, Sahmyook University
4. Department of Food and Nutrition, Sahmyook University
Publisher
The Korean Society of Food Science and Nutrition
Link
https://pdf.medrang.co.kr/JKFN/2024/053/JKFN053-06-07.pdf
Reference44 articles.
1. Eritadenine from Edible Mushrooms Inhibits Activity of Angiotensin Converting Enzyme in Vitro
2. Bae MK. A study on skin anti-aging effect of resveratrol component cosmetics containing peanut sprout extract. Master's thesis. Youngsan University. 2021.
3. Bertelli AA, Giovannini L, Giannessi D, et al. Antiplatelet activity of synthetic and natural resveratrol in red wine. Int J Tissue React. 1995. 17:1-3.
4. Cha SH, Shin KO, Han KS. A study on the physicochemical properties of sausage analogue made with mixed bean protein concentrate. Korean J Food Sci Technol. 2020. 52:641-648.
5. Ethanol Extract of Peanut Sprout Induces Nrf2 Activation and Expression of Antioxidant and Detoxifying Enzymes in Human Dermal Fibroblasts: Implication for its Protection Against UVB-irradiated Oxidative Stress
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