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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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| Publicado no: | Nutr Res Pract |
|---|---|
| Main Authors: | , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
The Korean Nutrition Society and the Korean Society of Community Nutrition
2015
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| Assuntos: | |
| Acesso em linha: | 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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