Fermented kimchi reduces body weight and improves metabolic parameters in overweight and obese patients. - Wikidata - awgldk - TriplyDB

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

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

http://www.wikidata.org/entity/Q43499116

about

Functional Properties of Microorganisms in Fermented Foods Kimchi and Other Widely Consumed Traditional Fermented Foods of Korea: A Review Intake Trends of Red Meat, Alcohol, and Fruits and Vegetables as Cancer-Related Dietary Factors from 1998 to 2009 Metabolic Pathways Associated with Kimchi, a Traditional Korean Food, Based on In Silico Modeling of Published Data.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 Kimchi protects against azoxymethane/dextran sulfate sodium-induced colorectal carcinogenesis in mice.Antioxidative effects of Kimchi under different fermentation stage on radical-induced oxidative stress.Contrasting effects of fresh and fermented kimchi consumption on gut microbiota composition and gene expression related to metabolic syndrome in obese Korean women.Gut Microbiota: Modulation of Host Physiology in Obesity.Kimchi, a fermented vegetable, improves serum lipid profiles in healthy young adults: randomized clinical trial.Beneficial effects of Korean traditional diets in hypertensive and type 2 diabetic patients.Glycin-rich antimicrobial peptide YD1 from B. amyloliquefaciens, induced morphological alteration in and showed affinity for plasmid DNA of E. coli.Vinegar as a functional ingredient to improve postprandial glycemic control-human intervention findings and molecular mechanisms.A multifunctional alanine-rich anti-inflammatory peptide BCP61 showed potent inhibitory effects by inhibiting both NF-κB and MAPK expression.Immunomodulatory effects of kimchi in chinese healthy college students: a randomized controlled trial Beneficial effects of fresh and fermented kimchi in prediabetic individuals.Effects of Different Salt Treatments on the Fermentation Metabolites and Bacterial Profiles of Kimchi.Probiotics, prebiotics, synbiotics and insulin sensitivity.Health benefits of fermented foods.Effects of Kimchi on human health: A protocol of systematic review of controlled clinical trials.Lactobacillus plantarum Strain Ln4 Attenuates Diet-Induced Obesity, Insulin Resistance, and Changes in Hepatic mRNA Levels Associated with Glucose and Lipid Metabolism.Fermented Foods as a Dietary Source of Live Organisms

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

http://www.wikidata.org/entity/Q43499116

description

2011 nî lūn-bûn

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2011年の論文

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2011年学术文章

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2011年学术文章

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2011年学术文章

@zh-cn

2011年学术文章

@zh-hans

2011年学术文章

@zh-my

2011年学术文章

@zh-sg

2011年學術文章

@yue

2011年學術文章

@zh-hant

name

Fermented kimchi reduces body ...... overweight and obese patients.

@en

Fermented kimchi reduces body ...... overweight and obese patients.

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type

label

Fermented kimchi reduces body ...... overweight and obese patients.

@en

Fermented kimchi reduces body ...... overweight and obese patients.

@nl

prefLabel

Fermented kimchi reduces body ...... overweight and obese patients.

@en

Fermented kimchi reduces body ...... overweight and obese patients.

@nl

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J.NUTRES.2011.05.011

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Nutrition Research

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Fermented kimchi reduces body ...... overweight and obese patients.

@en

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Dae Jung Kim

http://www.w3.org/2001/XMLSchema#string

Eun Kyoung Kim

http://www.w3.org/2001/XMLSchema#string

Hae Jin Kim

http://www.w3.org/2001/XMLSchema#string

Hye-Kyoung Lee

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Kwan-Woo Lee

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Min-Seok Lee

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So-Yeon An

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Sun Jung Choe

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Tae Ho Kim

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Tae-Young Kim

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436-443

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scholarly article

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10.1016/J.NUTRES.2011.05.011

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6

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31

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2011-06-01T00:00:00Z

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21745625

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