Antioxidant activity and anti-inflammatory activity of ethanol extract and fractions of Doenjang in LPS-stimulated RAW 264.7 macrophages

BACKGROUND/OBJECTIVES: Fermentation can increase functional compounds in fermented soybean products, thereby improving antioxidant and/or anti-inflammatory activities. We investigated the changes in the contents of phenolics and isoflavones, antioxidant activity and anti-inflammatory activity of Doe...

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Dades bibliogràfiques
Publicat a:Nutr Res Pract
Autors principals: Kwak, Chung Shil, Son, Dahee, Chung, Young-Shin, Kwon, Young Hye
Format: Artigo
Idioma:Inglês
Publicat: The Korean Nutrition Society and the Korean Society of Community Nutrition 2015
Matèries:
Original Research
Accés en línia:https://ncbi.nlm.nih.gov/pmc/articles/PMC4667196/
https://ncbi.nlm.nih.gov/pubmed/26634044
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.4162/nrp.2015.9.6.569
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