Neuroprotective effects of fermented soybean products (Cheonggukjang) manufactured by mixed culture ofBacillus subtilisMC31 andLactobacillus sakei383 on trimethyltin-induced cognitive defects mice

Bioavailability of Gallic Acid and Catechins from Grape Seed Polyphenol Extract is Improved by Repeated Dosing in Rats: Implications for Treatment in Alzheimer's Disease

(2017) Mario G. Ferruzzi et al.   JOURNAL OF ALZHEIMERS DISEASE

Black Soybean Extract Protects Against TMT-Induced Cognitive Defects in Mice

(2014) Ji Hee Jeong et al.   JOURNAL OF MEDICINAL FOOD

Soy Isoflavone Alleviates Aβ1-42-Induced Impairment of Learning and Memory Ability Through the Regulation of RAGE/LRP-1 in Neuronal and Vascular Tissue

(2013) Yuan-Di Xi et al.   CURRENT NEUROVASCULAR RESEARCH

Effects of olive polyphenols administration on nerve growth factor and brain-derived neurotrophic factor in the mouse brain

(2013) Sara De Nicoló et al.   NUTRITION

Possible Role of the Glycogen Synthase Kinase-3 Signaling Pathway in Trimethyltin-Induced Hippocampal Neurodegeneration in Mice

(2013) Juhwan Kim et al.   PLoS One

Correlation between Antioxidative Activities and Metabolite Changes duringCheonggukjangFermentation

(2011) Jiyoung KIM et al.   BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY

Flavonoids as Acetylcholinesterase Inhibitors

(2011) I. Uriarte-Pueyo et al.   CURRENT MEDICINAL CHEMISTRY

Effect of quercetin on learning and memory performance in ICR mice under neurotoxic trimethyltin exposure

(2011) Gwi Nam Choi et al.   FOOD CHEMISTRY

Changes of phytochemical constituents (isoflavones, flavanols, and phenolic acids) during cheonggukjang soybeans fermentation using potential probiotics Bacillus subtilis CS90

(2011) Kye Man Cho et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Yokukansan, a traditional Japanese medicine, ameliorates memory disturbance and abnormal social interaction with anti-aggregation effect of cerebral amyloid β proteins in amyloid precursor protein transgenic mice

(2011) H. Fujiwara et al.   NEUROSCIENCE

Upregulation of albumin expression in focal ischemic rat brain

(2010) Kanaiyalal D. Prajapati et al.   BRAIN RESEARCH

Supplementation of Cheonggukjang and Red Ginseng Cheonggukjang Can Improve Plasma Lipid Profile and Fasting Blood Glucose Concentration in Subjects with Impaired Fasting Glucose

(2010) Su-Kyung Shin et al.   JOURNAL OF MEDICINAL FOOD

Early exposure to ethanol or red wine and long-lasting effects in aged mice. A study on nerve growth factor, brain-derived neurotrophic factor, hepatocyte growth factor, and vascular endothelial growth factor

(2010) Mauro Ceccanti et al.   NEUROBIOLOGY OF AGING

Function of Plectranthus barbatus herbal tea as neuronal acetylcholinesterase inhibitor

(2010) Pedro L. V. Falé et al.   Food & Function

Inhibitory Effect ofPoncirus trifoliateon Acetylcholinesterase and Attenuating Activity against Trimethyltin-Induced Learning and Memory Impairment

(2009) Jae Kyeom KIM et al.   BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY

Identification of Bacillus cereus in a Chungkukjang That Showed High Anticancer Effects Against AGS Human Gastric Adenocarcinoma Cells

(2009) Hae-Ree Seo et al.   JOURNAL OF MEDICINAL FOOD

Effect of a polyphenol-rich wild blueberry extract on cognitive performance of mice, brain antioxidant markers and acetylcholinesterase activity

(2008) Magdalini A. Papandreou et al.   BEHAVIOURAL BRAIN RESEARCH

Effects of alginate microencapsulation on the fibrinolytic activity of fermented soybean paste (Cheonggukjang) extract

(2008) J.A. Ko et al.   FOOD CHEMISTRY

Biotransformation of phenolics (isoflavones, flavanols and phenolic acids) during the fermentation of cheonggukjang by Bacillus pumilus HY1

(2008) K CHO et al.   FOOD CHEMISTRY

Anti-Inflammatory Activity of the Ethanol Extract of Chungkukjang, Korean Fermented Bean: 5-Lipoxygenase Inhibition

(2008) Yong Hwan Choi et al.   JOURNAL OF MEDICINAL FOOD

Grape-Derived Polyphenolics Prevent A  Oligomerization and Attenuate Cognitive Deterioration in a Mouse Model of Alzheimer's Disease

(2008) J. Wang et al.   JOURNAL OF NEUROSCIENCE

Free-radical-scavenging and tyrosinase-inhibition activities of Cheonggukjang samples fermented for various times

(2007) Hyung-Kyoon Choi et al.   FOOD CHEMISTRY