文献
J-GLOBAL ID:202102257287837595
整理番号:21A0573351
ウコン(Curcuma longa L.)のパフィングはマクロファージの酸化的リン酸化のアップレギュレーションにより抗炎症効果を増強する【JST・京大機械翻訳】
Puffing of Turmeric (Curcuma longa L.) Enhances its Anti-Inflammatory Effects by Upregulating Macrophage Oxidative Phosphorylation
著者 (8件):
Kim Hyunsung
(Department of Food Science and Biotechnology, Graduate School of Biotechnology, Kyung Hee University, Yongin 17104, Korea)
,
Ban Insu
(Department of Food Science and Biotechnology, Graduate School of Biotechnology, Kyung Hee University, Yongin 17104, Korea)
,
Choi Yohan
(Department of Food Science and Biotechnology, Graduate School of Biotechnology, Kyung Hee University, Yongin 17104, Korea)
,
Yu Seungmin
(Department of Food Science and Biotechnology, Graduate School of Biotechnology, Kyung Hee University, Yongin 17104, Korea)
,
Youn So Jung
(Department of Food Engineering, Dankook University, Cheonan 31116, Korea)
,
Baik Moo-Yeol
(Department of Food Science and Biotechnology, Graduate School of Biotechnology, Kyung Hee University, Yongin 17104, Korea)
,
Lee Hyungjae
(Department of Food Engineering, Dankook University, Cheonan 31116, Korea)
,
Kim Wooki
(Department of Food Science and Biotechnology, Graduate School of Biotechnology, Kyung Hee University, Yongin 17104, Korea)
資料名:
Antioxidants (Web)
(Antioxidants (Web))
巻:
9
号:
10
ページ:
931
発行年:
2020年
JST資料番号:
U7134A
ISSN:
2076-3921
資料種別:
逐次刊行物 (A)
記事区分:
原著論文
発行国:
スイス (CHE)
言語:
英語 (EN)