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J-GLOBAL ID：201702219988893229 整理番号：17A0408889

TNF-αとフリーラジカルの抑制は系統的炎症性および代謝異常を減少させる:腸のバリア機能と抗酸化防御に対するオタネニンジンオリゴペプチドの放射線防護効果【Powered by NICT】

Suppression of TNF-α and free radicals reduces systematic inflammatory and metabolic disorders: Radioprotective effects of ginseng oligopeptides on intestinal barrier function and antioxidant defense

著者 (24件)：

He Li-Xia

(Department of Nutrition and Food Hygiene, School of Public Health, Peking University, Beijing, PR China)

,

He Li-Xia

(Beijing Key Laboratory of Toxicological Research and Risk Assessment for Food Safety, Peking University, Beijing, PR China)

,

Wang Jun-Bo

(Department of Nutrition and Food Hygiene, School of Public Health, Peking University, Beijing, PR China)

,

Wang Jun-Bo

(Beijing Key Laboratory of Toxicological Research and Risk Assessment for Food Safety, Peking University, Beijing, PR China)

,

Sun Bin

(Department of Nutrition and Food Hygiene, School of Public Health, Peking University, Beijing, PR China)

,

Sun Bin

(Beijing Key Laboratory of Toxicological Research and Risk Assessment for Food Safety, Peking University, Beijing, PR China)

,

Zhao Jian

(College of Veterinary Medicine, Nanjing Agricultural University, Nanjing, PR China)

,

Li Lin

(Department of Nutrition and Food Hygiene, School of Public Health, Peking University, Beijing, PR China)

,

Li Lin

(Beijing Key Laboratory of Toxicological Research and Risk Assessment for Food Safety, Peking University, Beijing, PR China)

,

Xu Teng

(Department of Nutrition and Food Hygiene, School of Public Health, Peking University, Beijing, PR China)

,

Li Hui

(Department of Nutrition and Food Hygiene, School of Public Health, Peking University, Beijing, PR China)

,

Li Hui

(Beijing Key Laboratory of Toxicological Research and Risk Assessment for Food Safety, Peking University, Beijing, PR China)

,

Sun Jing-Qin

(Department of Nutrition and Food Hygiene, School of Public Health, Peking University, Beijing, PR China)

,

Sun Jing-Qin

(Beijing Key Laboratory of Toxicological Research and Risk Assessment for Food Safety, Peking University, Beijing, PR China)

,

Ren Jinwei

(Department of Nutrition and Food Hygiene, School of Public Health, Peking University, Beijing, PR China)

,

Ren Jinwei

(Beijing Key Laboratory of Toxicological Research and Risk Assessment for Food Safety, Peking University, Beijing, PR China)

,

Liu Rui

(Department of Nutrition and Food Hygiene, School of Public Health, Peking University, Beijing, PR China)

,

Liu Rui

(Beijing Key Laboratory of Toxicological Research and Risk Assessment for Food Safety, Peking University, Beijing, PR China)

,

Chen Qi-He

(Department of Nutrition and Food Hygiene, School of Public Health, Peking University, Beijing, PR China)

,

Chen Qi-He

(Beijing Key Laboratory of Toxicological Research and Risk Assessment for Food Safety, Peking University, Beijing, PR China)

,

Zhang Zhao-Feng

(Department of Nutrition and Food Hygiene, School of Public Health, Peking University, Beijing, PR China)

,

Zhang Zhao-Feng

(Beijing Key Laboratory of Toxicological Research and Risk Assessment for Food Safety, Peking University, Beijing, PR China)

,

Li Yong

(Department of Nutrition and Food Hygiene, School of Public Health, Peking University, Beijing, PR China)

,

Li Yong

(Beijing Key Laboratory of Toxicological Research and Risk Assessment for Food Safety, Peking University, Beijing, PR China)

資料名：

Journal of Nutritional Biochemistry (Journal of Nutritional Biochemistry)

巻： 40 ページ： 53-61 発行年： 2017年
JST資料番号： E0597B ISSN： 0955-2863 資料種別：逐次刊行物 (A)
記事区分：原著論文発行国：アメリカ合衆国 (USA) 言語：英語 (EN)

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