| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 5853698 | Food and Chemical Toxicology | 2012 | 4 Pages |
Abstract
⺠Antioxidant effect of fermented sea tangle (FST) was evaluated in clinical study. ⺠The FST increased antioxidant enzyme activities and decreased MDA level. ⺠The FST might be useful as an ingredient of functional foods.
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Authors
Young Mi Kang, Bae-Jin Lee, Jung Il Kim, Byung-Hyouk Nam, Jae-Young Cha, Young-Mog Kim, Chang-Bum Ahn, Jae-Suk Choi, In Soon Choi, Jae-Young Je,