Antioxidative effects of Kimchi under different fermentation stage on radical-induced oxidative stress

BACKGROUND/OBJECTIVES: Kimchi is a traditional Korean fermented vegetable containing several ingredients. We investigated the protective activity of methanol extract of kimchi under different fermentation stages against oxidative damage. MATERIALS/METHODS: Fresh kimchi (Fresh), optimally ripened kim...

Full beskrivning

Sparad:
Bibliografiska uppgifter
I publikationen:Nutr Res Pract
Huvudupphovsmän: Kim, Boh Kyung, Choi, Ji Myung, Kang, Soon Ah, Park, Kun Young, Cho, Eun Ju
Materialtyp: Artigo
Språk:Inglês
Publicerad: The Korean Nutrition Society and the Korean Society of Community Nutrition 2014
Ämnen:
Original Research
Länkar:https://ncbi.nlm.nih.gov/pmc/articles/PMC4252523/
https://ncbi.nlm.nih.gov/pubmed/25489403
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.4162/nrp.2014.8.6.638
Taggar: Lägg till en tagg
Inga taggar, Lägg till första taggen!

Liknande verk