Physicochemical Properties and Anti-inflammatory Effects of Astragalus membranaceus (Fisch.) Bunge Fermented by Aspergillus awamori
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Lee, Eun Jung
(Fermented Processing Food Science Division, NAAS, RDA)
Lee, Da Bin (Fermented Processing Food Science Division, NAAS, RDA) Song, Bit Na (Fermented Processing Food Science Division, NAAS, RDA) Park, Bo Ram (Fermented Processing Food Science Division, NAAS, RDA) Lee, Sung Hyen (Functional food Division, NIAS, RDA) Choi, Ji Ho (Fermented Processing Food Science Division, NAAS, RDA) Park, Shin Young (Fermented Processing Food Science Division, NAAS, RDA) |
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18 | Su X, Huang Q, Chen J, Wang M, Pan H, Wang R, Zhou H, Zhou Z, Liu J, Yang F, Li T and Liu L. (2016). Calycosin suppresses expression of pro-inflammatory cytokines via the activation of p62/Nrf2-linked heme oxygenase 1 in rheumatoid arthritis synovial fibroblasts. Pharmacological Research. 113: 695-704. DOI |
19 | Tak HM, Kang MJ, Kim KM, Kang DW, Han SK and Shin JH. (2014). Anti-inflammatory activities of fermented black garlic. Journal of the Korean Society of Food Science and Nutrition. 43:1527-1534. DOI |
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