:: Journal of The Korean Society of Food Culture ::

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Anti-Inflammatory Effect of Freeze-Dried Broccoli Sprout Powder with Antioxidant Activity in RAW264.7 Cells

Hyun Jung Lim, Jong Soon Choi

Journal of The Korean Society of Food Culture :: Vol.39 No.3 pp.156-165

DOI:https://doi.org/10.7318/KJFC/2024.39.3.156
Open abstract
Ipomoea aquatic Extracts (IAE) Attenuated Microglial Inflammation via Nrf2 Signaling

Jiwon Choi, Sang Yoon Choi, Jinyoung Hur

Journal of The Korean Society of Food Culture :: Vol.38 No.5 pp.365-372

DOI:https://doi.org/10.7318/KJFC/2023.38.5.365
Open abstract
Anti-inflammation Effect of Cyrtomium fortunei J.Sm. Extracts in Lipopolysaccharides-induced Microglia BV2 Cell

Jiwon Choi, Shintae Kim, Sang Yoon Choi, Inwook Choi, Jinyoung Hur

Journal of The Korean Society of Food Culture :: Vol.38 No.3 pp.176-183

DOI:https://doi.org/10.7318/KJFC/2023.38.3.176
Open abstract
Antioxidant and Anti-inflammatory Effects of Plant Extracts from Bangladesh

SoHyeon You, Gun-Hee Kim

Journal of The Korean Society of Food Culture :: Vol.35 No.6 pp.605-612

DOI:https://doi.org/10.7318/KJFC/2020.35.6.605
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Antioxidant and Anti-Inflammatory Activities of Extracts from Eugenia caryophyllata Thunb.

Hee-Kyung Oh

Journal of The Korean Society of Food Culture :: Vol.31 No.5 pp.481-488

DOI:https://doi.org/10.7318/KJFC/2016.31.5.481
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Protective Effect of Fresh Ginseng Kkakdugi against LPS-induced Inflammation in RAW264.7 Macrophages

Se-Mi Kim, Young-Joo Jeon, Hyun-Ji Sim, Young-Eun Lee

Journal of The Korean Society of Food Culture :: Vol.30 No.2 pp.197-205

DOI:https://doi.org/10.7318/KJFC/2015.30.2.197
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