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Molecular mechanisms of curcumin-induced cytotoxicity: induction of apoptosis through generation of reactive oxygen species, down-regulation of Bcl-XL and IAP, the release of cytochrome c and
Curcumin, a natural, biologically active compound extracted from rhizomes of Curcuma species, has been shown to possess potent anti-inflammatory, anti-tumor and anti-oxidative properties. TheExpand
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Chrysin suppresses lipopolysaccharide‐induced cyclooxygenase‐2 expression through the inhibition of nuclear factor for IL‐6 (NF‐IL6) DNA‐binding activity
Chrysin is a natural, biologically active compound extracted from many plants, honey and propolis. It possesses potent anti‐inflammation, anti‐cancer and anti‐oxidation properties. The mechanism byExpand
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Chrysin-induced apoptosis is mediated through caspase activation and Akt inactivation in U937 leukemia cells.
Chrysin is a natural, biologically active compound extracted from many plants, honey, and propolis. It possesses potent anti-inflammation, anti-cancer, and anti-oxidation properties. The mechanism byExpand
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Quality Characteristics of Brown Rice Makgeolli Produced under Differing Conditions.
In this study we investigated the possibility of preparing brewed brown rice makgeolli, a traditional Korean rice wine, under diverse conditions. For this purpose the physicochemical characteristicsExpand
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Optimization for the Fermentation Condition of Persimmon Vinegar using Response Surface Methodology
To utilize astringent persimmon (Diospyros kaki, T.) effectively, response surface methodology (RSM) was applied to optimize and monitor the vinegar fermentation conditions by two stage fermentation.Expand
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Elevated gadd153/chop expression during resveratrol-induced apoptosis in human colon cancer cells.
Resveratrol (3,4',5-tri-hydroxystilbene), a natural phytoalexin found at high levels in grapes and red wine, has been shown to induce anti-proliferation and apoptosis of human cancer cell lines.Expand
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Analysis of aroma compounds of commercial cider vinegars with different acidities using SPME/GC-MS, electronic nose, and sensory evaluation
Aroma compounds of commercial cider vinegars according to their acidity (low, moderate, double-strength, and triple-strength) were comparatively investigated. SPME/GC-MS analysis revealed 8 types ofExpand
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Quality and Functional Properties of Red Ginseng Prepared with Different Steaming Time and Drying Methods
The quality and functional properties of red ginseng in relation to steaming and drying conditions were evaluated. Fresh ginseng (5-year roots), cultivated in the Punggi region, were steamed for 2.5,Expand
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Quality Characteristics of Panax ginseng C. A. Meyer with Steaming Heat and Wet Grinding Conditions
This study was carried out to investigate the steaming and wet grinding conditions to save effective compositions and to utilize whole roots of ginseng. The sweetness at the 3 different steamingExpand
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Effect of Germinated Brown Rice Extract Powder on Free Amino Acid Content, Antioxidant and Nitrite Scavenging Ability of the Korean Cabbage Kimchi
This study investigated the effect of the addition of germinated brown rice extract powder (0, 0.67, 3.35 and 6.70%) to the fermentation of Korean cabbage kimchi. During the fermentation of KoreanExpand
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