Effect of Chongkukjang on histamine-induced skin wheal response: A randomized, double-blind, placebo-controlled trial

Background: Studies in animals have demonstrated the antiallergenic properties of Chongkukjang (CKJ), a traditional Korean food made by fermentation of soybean with Bacillus subtilis. CKJ might therefore be used as an ingredient in a functional food designed to suppress allergies. The purpose of thi...

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Bibliografski detalji

Glavni autori:	Hyang-Im Baek, Su-Young Jung, Ki-Chan Ha, Hye-Mi Kim, Eun-Kyung Choi, Su-Jin Jung, Eun-Ock Park, Sang-Wook Shin, Min-Gul Kim, Seok-Kweon Yun, Dae-Young Kwon, Hye-Jeong Yang, Min-Jeong Kim, Hee-Joo Kang, Jin-Hee Kim, Do-Youn Jeong, Seung-Wha Jo, Back-Hwan Cho, Soo-Wan Chae
Format:	Artigo
Jezik:	Inglês
Izdano:	BMC 2015-06-01
Serija:	Journal of Ethnic Foods
Teme:	allergic skin symptoms Chongkukjang clinical trial wheal response
Online pristup:	http://www.sciencedirect.com/science/article/pii/S2352618115000244
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