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Potential health benefits of phenolic compounds in grape processing by-products
Janice N. Averilla,오지선,김효정,김재식,김정상 한국식품과학회 2019 Food Science and Biotechnology Vol.28 No.6
Prevention emerges as a powerful approach inminimizing the risk of deleterious lifestyle diseasesbecause therapies do not necessarily guarantee a permanentcure. Accordingly, consumers’ growing preference fornatural and health-promoting dietary options that are richin antioxidants has become widespread. Grape (Vitis vinifera)is an antioxidant-rich fruit extensively grown forfresh or processed consumption. The long-term consumptionof its polyphenolic antioxidants may promote multiplehealth benefits. However, grape pomace (GP), consisting ofpeel, seed, stem, and pulp, is discarded during grape processing,including juice extraction and winemaking,despite its substantial antioxidant content. Polyphenolicextraction techniques have been widely explored to date,but the consolidation of reported physiological impacts ofGP-derived polyphenolic constituents is limited. Thus, thisreview highlights current studies of the potential applicationsof GP extract in disease prevention and treatment,emphasizing the major influence of polyphenolic compositionsand origins of different grape varieties.
The Impact of Soybean-boiled Water on Gut Health in Mice
Soojung Jeong,Jungeun Kim,Seungmin Park,Siyul Byeon,Janice Nullan Averilla,Nayoung Moon,Yoonsu Kim,Yunju Woo,Ji Sun Lim,Sunghee Kim,Chan Ho Jang,Jisun Oh,Myeong Hui Choi,Jun Young Kim,Jong-Sang Kim 한국식품영양과학회 2018 한국식품영양과학회 학술대회발표집 Vol.2018 No.10
Antioxidant and Neuroprotective effects of Gochujang Supplemented with Functional Ingredients
Sunghee Kim,Yunjeong Gwon,Jungeun Kim,Seungmin Park,Siyul Byeon,Janice Nullan Averilla,Ji Sun Lim,Chan Ho Jang,Jisun Oh,Myeong Hui Choi,Jun Young Kim,Jong-Sang Kim 한국식품영양과학회 2017 한국식품영양과학회 학술대회발표집 Vol.2016 No.10