The anti-inflammatory action of fermented soybean products in kidney of high-fat-fed rats

Journal of Medicinal Food

Volumn 14, Issue 3, 2011, Pages 232-239

  Choi, Jehun ^a   Kwon, Sun Hwa ^a   Park, Kun Young ^a   Yu, Byung Pal ^b   Kim, Nam Deuk ^a   Jung, Jee H ^a   Chung, Hae Young ^a  

^a Pusan National University   (South Korea)

^b Mays Cancer Center at UT Health San Antonio   (United States)

Author keywords

cheonggukjang; doenjang; high fat diet; inflammation; inflammatory genes; isoflavones; nuclear factor B; obesity; reactive species generation; soybean

Indexed keywords

CYCLOOXYGENASE 2; IMMUNOGLOBULIN ENHANCER BINDING PROTEIN; INDUCIBLE NITRIC OXIDE SYNTHASE; VASCULAR CELL ADHESION MOLECULE 1;

ANIMAL EXPERIMENT; ANIMAL MODEL; ANIMAL TISSUE; ANTIINFLAMMATORY ACTIVITY; ANTIOXIDANT ACTIVITY; ARTICLE; BODY WEIGHT; CHEONGGUKJANG; DOENJANG; FERMENTED PRODUCT; FOOD INTAKE; GENE EXPRESSION; KIDNEY; LIPID DIET; MALE; NONHUMAN; OXIDATION REDUCTION REACTION; OXIDATIVE STRESS; PRIORITY JOURNAL; RAT; SOYBEAN;

ANIMALS; ANTI-INFLAMMATORY AGENTS; ANTIOXIDANTS; DIETARY FATS; FERMENTATION; INFLAMMATION; INFLAMMATION MEDIATORS; KIDNEY; MALE; NF-KAPPA B; OXIDATION-REDUCTION; OXIDATIVE STRESS; PHYTOTHERAPY; PLANT EXTRACTS; RATS; RATS, SPRAGUE-DAWLEY; SEEDS; SOYBEANS;

GLYCINE MAX; RATTUS;

EID: 79951973912     PISSN: 1096620X     EISSN: None     Source Type: Journal    
DOI: 10.1089/jmf.2010.1039     Document Type: Article

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