Enhancement of the Anti-Inflammatory Effect of Mustard Kimchi on RAW 264.7 Macrophages by the Lactobacillus plantarum Fermentation-Mediated Generation of Phenolic Compound Derivatives

Quercetin Potentiates Docosahexaenoic Acid to Suppress Lipopolysaccharide-induced Oxidative/Inflammatory Responses, Alter Lipid Peroxidation Products, and Enhance the Adaptive Stress Pathways in BV-2 Microglial Cells

(2019) Grace Sun et al.   INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES

Fermentation-based biotransformation of glucosinolates, phenolics and sugars in retorted broccoli puree by lactic acid bacteria

(2019) Jian-Hui Ye et al.   FOOD CHEMISTRY

Fermented Momordica charantia L. juice modulates hyperglycemia, lipid profile, and gut microbiota in type 2 diabetic rats

(2019) He Gao et al.   FOOD RESEARCH INTERNATIONAL

Nutritional quality of fresh and stored legumes sprouts – Effect of Lactobacillus plantarum 299v enrichment

(2019) Michal Swieca et al.   FOOD CHEMISTRY

Lifestyle and Food Habits Impact on Chronic Diseases: Roles of PPARs

(2019) Michele d’Angelo et al.   INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES

Comparison of the Anti-inflammatory Effects of Sinapis alba and Brassica juncea in Mouse Models of Inflammation

(2018) Yan-Fang Xian et al.   PHYTOMEDICINE

The effects of Brassica juncea L. leaf extract on obesity and lipid profiles of rats fed a high-fat/high-cholesterol diet

(2018) Jae-Joon Lee et al.   Nutrition Research and Practice

Identification of a Novel Potential Probiotic Lactobacillus plantarum FB003 Isolated from Salted-Fermented Shrimp and its Effect on Cholesterol Absorption by Regulation of NPC1L1 and PPARα

(2018) Bao Le et al.   Probiotics and Antimicrobial Proteins

Enhanced Antioxidant Activity for Apple Juice Fermented with Lactobacillus plantarum ATCC14917

(2018) Zhongxi Li et al.   MOLECULES

Changes in the phenolic compounds and antioxidant activities of mustard leaf (Brassica juncea) kimchi extracts during different fermentation periods

(2017) Seo-Yeon Park et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Bioconversion Using Lactic Acid Bacteria: Ginsenosides, GABA, and Phenolic Compounds

(2017) Na-Kyoung Lee et al.   JOURNAL OF MICROBIOLOGY AND BIOTECHNOLOGY

Health-Promoting Phytochemicals from 11 Mustard Cultivars at Baby Leaf and Mature Stages

(2017) Marissa Frazie et al.   MOLECULES

Catechins and Their Therapeutic Benefits to Inflammatory Bowel Disease

(2017) Fei-Yan Fan et al.   MOLECULES

Cross-Cultural Comparison of Consumer Acceptability of Kimchi with Different Degree of Fermentation

(2016) Seong-Ho Jang et al.   JOURNAL OF SENSORY STUDIES

Evaluation of the Antioxidative, Antibacterial, and Anti-Inflammatory Effects of theAloeFermentation Supernatant ContainingLactobacillus plantarumHM218749.1

(2016) Meixiu Jiang et al.   MEDIATORS OF INFLAMMATION

Quercetin Attenuates Inflammatory Responses in BV-2 Microglial Cells: Role of MAPKs on the Nrf2 Pathway and Induction of Heme Oxygenase-1

(2015) Grace Y. Sun et al.   PLoS One

Epicatechin attenuates atherosclerosis and exerts anti-inflammatory effects on diet-induced human-CRP and NFκB in vivo

(2014) Martine Morrison et al.   ATHEROSCLEROSIS

Health Benefits of Kimchi (Korean Fermented Vegetables) as a Probiotic Food

(2014) Kun-Young Park et al.   JOURNAL OF MEDICINAL FOOD

Metabolic Stimulation of Plant Phenolics for Food Preservation and Health

(2014) Dipayan Sarkar et al.   Annual Review of Food Science and Technology

Biotransformation of caffeoyl quinic acids from green coffee extracts by Lactobacillus johnsonii NCC 533

(2013) Rachid Bel-Rhlid et al.   AMB Express

Fermentation by Lactobacillus enhances anti-inflammatory effect of Oyaksungisan on LPS-stimulated RAW 264.7 mouse macrophage cells

(2012) You-Chang Oh et al.   BMC Complementary and Alternative Medicine

Exploitation of vegetables and fruits through lactic acid fermentation

(2012) Raffaella Di Cagno et al.   FOOD MICROBIOLOGY

Antioxidant phenolic compounds loss during the fermentation of Chétoui olives

(2009) Nada Ben Othman et al.   FOOD CHEMISTRY

Anti-inflammatory and anti-coagulatory activities of caffeic acid and ellagic acid in cardiac tissue of diabetic mice

(2009) Pei-chun Chao et al.   Nutrition & Metabolism

Cytotoxicity of extracts from Dolsan leaf mustard Kimchi treated with lactic acid bacteria on lung and gastric cancer cells

(2008) Hyun-Soo Lim et al.   BIOTECHNOLOGY AND BIOPROCESS ENGINEERING