Antimutagenic effects of doenjang (Korean fermented soypaste) and its active compounds.
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Genotoxic and cytotoxic studies of beta-sitosterol and pteropodine in mouse.Kimchi and Other Widely Consumed Traditional Fermented Foods of Korea: A ReviewVisceral fat and body weight are reduced in overweight adults by the supplementation of Doenjang, a fermented soybean pasteDoenjang prepared with mixed starter cultures attenuates azoxymethane and dextran sulfate sodium-induced colitis-associated colon carcinogenesis in mice.Comparative study on the hypoglycemic and antioxidative effects of fermented paste (doenjang) prepared from soybean and brown rice mixed with rice bran or red ginseng marc in mice fed with high fat dietInhibitory effects of Doenjang, Korean traditional fermented soybean paste, on oxidative stress and inflammation in adipose tissue of mice fed a high-fat diet.The healing effect of Pistacia lentiscus fruit oil on laser burn.Antioxidant activity and anti-inflammatory activity of ethanol extract and fractions of Doenjang in LPS-stimulated RAW 264.7 macrophages.Comparative effects of doenjang prepared from soybean and brown rice on the body weight and lipid metabolism in high fat-fed mice.Inhibitory effects of meju prepared with mixed starter cultures on azoxymethane and dextran sulfate sodium-induced colon carcinogenesis in mice.Identification and Characterization of Eurotium rubrum Isolated from Meju in KoreaAntioxidant and Neuroprotective Effects of Doenjang Prepared with Rhizopus, Pichia, and Bacillus.Effect of fermented soybean products intake on the overall immune safety and function in mice.Incidence, Antibiotic Susceptibility, and Toxin Profiles of Bacillus cereus sensu lato Isolated from Korean Fermented Soybean Products.Detection of aflatoxin-producing molds in Korean fermented foods and grains by multiplex PCR.Pistacia lentiscus fruit oil reduces oxidative stress in human skin explants caused by hydrogen peroxide.Cell protection induced by beta-sitosterol: inhibition of genotoxic damage, stimulation of lymphocyte production, and determination of its antioxidant capacity.The proportion of non-aflatoxigenic strains of the Aspergillus flavus/oryzae complex from meju by analyses of the aflatoxin biosynthetic genes.Cross-cultural comparisons among the sensory characteristics of fermented soybean using Korean and Japanese descriptive analysis panels.Prevalence, genetic diversity, and antibiotic resistance of Bacillus cereus isolated from Korean fermented soybean products.
P2860
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P2860
Antimutagenic effects of doenjang (Korean fermented soypaste) and its active compounds.
description
2003 nî lūn-bûn
@nan
2003年の論文
@ja
2003年学术文章
@wuu
2003年学术文章
@zh
2003年学术文章
@zh-cn
2003年学术文章
@zh-hans
2003年学术文章
@zh-my
2003年学术文章
@zh-sg
2003年學術文章
@yue
2003年學術文章
@zh-hant
name
Antimutagenic effects of doenjang (Korean fermented soypaste) and its active compounds.
@en
Antimutagenic effects of doenjang
@nl
type
label
Antimutagenic effects of doenjang (Korean fermented soypaste) and its active compounds.
@en
Antimutagenic effects of doenjang
@nl
prefLabel
Antimutagenic effects of doenjang (Korean fermented soypaste) and its active compounds.
@en
Antimutagenic effects of doenjang
@nl
P2093
P1433
P1476
Antimutagenic effects of doenjang (Korean fermented soypaste) and its active compounds.
@en
P2093
Keun-Ok Jung
Kun-Young Park
Sook-Hee Rhee
Yung Hyun Choi
P356
10.1016/S0027-5107(02)00320-2
P407
P478
P577
2003-02-01T00:00:00Z