Academic Journal
Protective effect of traditional Korean fermented soybean foods (doenjang) on a dextran sulfate sodium-induced colitis mouse model
| العنوان: | Protective effect of traditional Korean fermented soybean foods (doenjang) on a dextran sulfate sodium-induced colitis mouse model |
|---|---|
| المؤلفون: | Yang, Hee-Jong, Jeong, Su-Ji, Ryu, Myeong Seon, Ha, Gwangsu, Jeong, Do-Youn, Park, Young Mi, Lee, Hak Yong, Bae, Jun Sang |
| المساهمون: | Ministry of Agriculture, Food and Rural Affairs |
| المصدر: | Food & Function ; volume 13, issue 16, page 8616-8626 ; ISSN 2042-6496 2042-650X |
| بيانات النشر: | Royal Society of Chemistry (RSC) |
| سنة النشر: | 2022 |
| الوصف: | Doenjang had phytochemicals as the potent anti-inflammatory. Doenjang may reduce inflammatory factors in DSS-induced colitis in mice. Doenjang protects against UC and may be possibly use in developing functional foods. |
| نوع الوثيقة: | article in journal/newspaper |
| اللغة: | English |
| DOI: | 10.1039/d2fo01347a |
| الاتاحة: | http://dx.doi.org/10.1039/d2fo01347a http://pubs.rsc.org/en/content/articlepdf/2022/FO/D2FO01347A |
| Rights: | http://creativecommons.org/licenses/by-nc/3.0/ |
| رقم الانضمام: | edsbas.CDACFF19 |
| قاعدة البيانات: | BASE |
| DOI: | 10.1039/d2fo01347a |
|---|