Preventive Nutrition and Food Science
- Volume 4 Issue 4
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- Pages.260-264
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- 1999
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- 2287-1098(pISSN)
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- 2287-8602(eISSN)
The Effect of Doenjang (Korean Soy Paste) on the Liver Enzyme Activities of the Sarcoma-180 Cell Transplanted Mice
- Kim, Moon-Kyung (Department of Food Science and Nutrition, and Pusan Cancer Research Center, Pusan National University) ;
- Moon, Suk-Hee (Department of Food and Nutrition, Kyungnam College of Information & Technology) ;
- Park, Jong-Won (College of Pharmacy, Kyungsung university) ;
- Park, Kun-Young (Department of Food Science and Nutrition, and Pusan Cancer Research Center, Pusan National University)
- Published : 1999.12.01
Abstract
Korean traditional fermented soy paste (doenjang) prolonged the life span of Balb/c mice injected with the sarcoma-180 cells. The activities of liver enzymes, such as xanthine oxidase, aminopyrine N-demethylase, aniline hydroxylase,