Kimchi Methanol Extract and the Kimchi Active Compound, 3′-(4′-Hydroxyl-3′,5′-Dimethoxyphenyl)Propionic Acid, Downregulate CD36 in THP-1 Macrophages Stimulated by oxLDL-Reference-Cited by-同舟云学术

Kimchi Methanol Extract and the Kimchi Active Compound, 3′-(4′-Hydroxyl-3′,5′-Dimethoxyphenyl)Propionic Acid, Downregulate CD36 in THP-1 Macrophages Stimulated by oxLDL

Published:2014-08 Issue:8 Volume:17 Page:886-893
ISSN:1096-620X
Container-title:Journal of Medicinal Food
language:en
Short-container-title:Journal of Medicinal Food

Author:

Yun Ye-Rang¹,Kim Hyun-Ju²,Song Yeong-Ok¹

Affiliation:

1. Department of Food Science and Nutrition, Kimchi Research Institute, Pusan National University, Busan, Korea.

2. World Institute of Kimchi, Gwangju, Korea.

Publisher

Mary Ann Liebert Inc

Subject

Nutrition and Dietetics,Medicine (miscellaneous)

Link

http://www.liebertpub.com/doi/pdf/10.1089/jmf.2013.2943

Reference41 articles.

1. Effect of antioxidant activity in kimchi during a short-term and over-ripening fermentation period

2. Fermented kimchi reduces body weight and improves metabolic parameters in overweight and obese patients

3. Anti-obesity effect of kimchi fermented withWeissella koreensisOK1-6 as starter in high-fat diet-induced obese C57BL/6J mice

4. Antiproliferative Effect of Chitosan-Added Kimchi in HT-29 Human Colon Carcinoma Cells

Cited by 11 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. Kimchi attenuates endoplasmic reticulum stress-induced hepatic steatosis in HepG2 cells and C57BL/6N mice;Nutrition Research;2024-04

2. Certain Fermented Foods and Their Possible Health Effects with a Focus on Bioactive Compounds and Microorganisms;Fermentation;2023-10-24

3. Plant-Based Nutrition: Exploring Health Benefits for Atherosclerosis, Chronic Diseases, and Metabolic Syndrome—A Comprehensive Review;Nutrients;2023-07-21

4. Alliin, capsaicin, and gingerol attenuate endoplasmic reticulum stress-induced hepatic steatosis in HepG2 cells and C57BL/6N mice;Journal of Functional Foods;2022-08

5. Korean traditional foods as antiviral and respiratory disease prevention and treatments: A detailed review;Trends in Food Science & Technology;2021-10