文献
J-GLOBAL ID:202102282089143502
整理番号:21A2181333
低食事炎症指数を有する伝統的韓国人食事は抗炎症性IL-10を増加し,小食事介入研究における炎症促進性NF-κBを減少させる【JST・京大機械翻訳】
A Traditional Korean Diet with a Low Dietary Inflammatory Index Increases Anti-Inflammatory IL-10 and Decreases Pro-Inflammatory NF-κB in a Small Dietary Intervention Study
著者 (12件):
Shin Phil-Kyung
(CHA Bio Complex, CHA University, Seongnam 13488, Korea)
,
Park Seon-Joo
(Department of Food and Nutrition, College of BioNano Technology, Gachon University, Seongnam 13120, Korea)
,
Kim Myung Sunny
(Research Group of Healthcare, Korea Food Research Institute, Wanju 55365, Korea)
,
Kim Myung Sunny
(Department of Food Biotechnology, Korea University of Science and Technology, Daejeon 34113, Korea)
,
Kwon Dae Young
(Research Group of Healthcare, Korea Food Research Institute, Wanju 55365, Korea)
,
Kim Min Jung
(Research Group of Healthcare, Korea Food Research Institute, Wanju 55365, Korea)
,
Kim KyongChol
(GangNam Major Hospital, Seoul 06279, Korea)
,
Chun Sukyung
(CHA Bio Complex, CHA University, Seongnam 13488, Korea)
,
Lee Hae-Jeung
(Department of Food and Nutrition, College of BioNano Technology, Gachon University, Seongnam 13120, Korea)
,
Choi Sang-Woon
(CHA Bio Complex, CHA University, Seongnam 13488, Korea)
,
Choi Sang-Woon
(Chaum Life Center, CHA University, Seoul 06062, Korea)
,
Choi Sang-Woon
(Department of Nutrition, School of Public Health and Health Sciences, University of Massachusetts Amherst, Amherst, MA 01003, USA)
資料名:
Nutrients (Web)
(Nutrients (Web))
巻:
12
号:
8
ページ:
2468
発行年:
2020年
JST資料番号:
U7255A
ISSN:
2072-6643
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)