Antioxidant effects of kimchi supplemented with black raspberry during fermentation protect against liver cirrhosis-induced oxidative stress in rats.

Ryu, Eun-Hye; Yang, Ji-Su; Lee, Min-Jung; Kim, Sung Hyun; Seo, Hye-Young; Jung, Ji-Hye

Ryu, Eun-Hye; Yang, Ji-Su; Lee, Min-Jung; Kim, Sung Hyun; Seo, Hye-Young; Jung, Ji-Hye.

Afiliação

Ryu EH; Berry & Biofood Research Institute, Jeonbuk 56417, Korea.
Yang JS; World Institute of Kimchi, 86 Kimchiro, Namgu, Gwangju 61755, Korea.
Lee MJ; World Institute of Kimchi, 86 Kimchiro, Namgu, Gwangju 61755, Korea.
Kim SH; World Institute of Kimchi, 86 Kimchiro, Namgu, Gwangju 61755, Korea.
Seo HY; World Institute of Kimchi, 86 Kimchiro, Namgu, Gwangju 61755, Korea.
Jung JH; World Institute of Kimchi, 86 Kimchiro, Namgu, Gwangju 61755, Korea.

Nutr Res Pract ; 13(2): 87-94, 2019 Apr.

Article em En | MEDLINE | ID: mdl-30984352

Palavras-chave

Antioxidants; fermentation; kimchi; oxidative stress; raspberries

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Tipo de estudo: Prognostic_studies Idioma: En Revista: Nutr Res Pract Ano de publicação: 2019 Tipo de documento: Article

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