Comparison of Antiobesity Effects Between Gochujangs Produced Using Different Koji Products and Tabasco Hot Sauce in Rats Fed a High-Fat Diet
활용도 Analysis
논문 Analysis
연구자 Analysis
저자
손희경
신혜원
장은석
문병석
이충환
이재준
제어번호
105239693
학술지명
Journal of medicinal food
권호사항
Vol.
21
No.
3
[
2018
]
발행처
한국식품영양과학회
자료유형
학술저널
수록면
233-243
언어
English
출판년도
2018
등재정보
KCI등재
판매처
'
Comparison of Antiobesity Effects Between Gochujangs Produced Using Different Koji Products and Tabasco Hot Sauce in Rats Fed a High-Fat Diet' 의 참고문헌
Vegetables containing phytochemicals with potential anti-obesity properties: A review
Time-resolved comparative metabolomes for Koji fermentation with brown-, white-, and giant embryo-rice
The soy isoflavone genistein decreases adipose deposition in mice
The associations between obesity, adipose tissue distribution and disease
Study of a new cholesterol reagent
Steatosis in chronic hepatitis C: Why does it really matter?
Soy protein affects serum insulin and hepatic SREBP-1 mRNA and reduces fatty liver in rats
Rice koji reduced body weight gain, fat accumulation, and blood glucose level in high-fat diet-induced obese mice
Physiological effects of phytoestrogens in relation cancer and other human health risks
Phospholipids in rice: Significance in grain quality and health benefits: A review
Minireview: The adipocyte-at the crossroads of energy homeostasis, inflammation, and atherosclerosis
Metabolomics reveal that amino acids are the main contributors to antioxidant activity in wheat and rice gochujangs (Korean fermented red pepper paste)
Metabolomics provides quality characterization of commercial gochujang (fermented pepper paste)
Metabolomic profiles of Aspergillus oryzae and Bacillus amyloliquefaciens during rice koji fermentation
Leptin and the regulation of body weight in mammals
Kojuchang, a Korean fermented red pepper plus soybean paste, improves glucose homeostasis in 90% pancreatectomized diabetic rats
Kochujang, fermented soybeanbased red pepper paste, decrease visceral fat and improves blood lipid profiles in overweight adults
Estimation of the concentration of low-density lipoprotein cholesterol in plasma, without use of the preparative ultracentrifuge
Effects of capsaicin on lipid metabolism in rats fed a high fat diet
Effect of fermented soybean product (Cheonggukjang) intake on metabolic parameters in mice fed a high-fat diet
Dietary capsaicin reduces obesity-induced insulin resistance and hepatic steosis in obes mice fed a high-fat diet
Capsaicin: A review of its pharmacology and clinical application
Capsaicin, a spicy components of hot peppers, modulates adipokine gene expression and protein release from obese-mouse adipose tissues and isolated adipocytes, and suppresses the inflammatory responses of adipose tissue macrophages
Atherosclerosis, diabetes and lipoproteins
Antioxidative pyranonigrins in rice mold starters and their suppressive effect on the expression of blood adhesion molecules
Antiobesity action of daidzein derivative on male obese mice induced by a high-fat diet
Anti-obesity effects of gochujang products prepared using rice koji and soybean meju in rats
Anti-obesity effects of Kochujang in rats fed on a high-fat diet
Abdominal obesity and metabolic syndrome
AIN-93 purified diets for laboratory rodents: final report of the American Institute of Nutrition ad hoc writing committee on the reformulation of the AIN-76A rodent diet
A simple method for the isolation and purification of total lipids from animal tissues
A manual colorimetric assay of triglyceride in serum
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Comparison of Antiobesity Effects Between Gochujangs Produced Using Different Koji Products and Tabasco Hot Sauce in Rats Fed a High-Fat Diet'
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