首页> 外文期刊>Journal of the Korean Society of Food Science and Nutrition >Antioxidant effects of sea tangle added Korean cabbage kimchi in vitro and in vivo.
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Antioxidant effects of sea tangle added Korean cabbage kimchi in vitro and in vivo.

机译:海参的抗氧化作用在体内和体外均添加了韩国白菜泡菜。

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摘要

The antioxidative activity of Korean cabbage kimchi containing 20% sea tangle (SK) was studied in rats fed a high fat diet (HFD) supplemented with 10% kimchi for 8 wk. Rats (n = 40) were divided into 4 experimental groups: a high fat diet group (HFD); HFD supplemented either with Korean cabbage kimchi (control; HCK); with SK (HSK); or with J-kimchi purchased at the local market (HJK). DPPH radical scavenging activity of SK were significantly higher than those of CK. Kimchi suppressed hepatic lipid peroxidation significantly, especially in HSK (P < O.O5). Inhibition of thiobarbituric acid reactive substances (TBARS) formation in HSK was the greatest among the kimchi groups (P
机译:在高脂饮食(HFD)和10%泡菜补充8周的大鼠中,研究了含20%海参(SK)的韩国白菜泡菜的抗氧化活性。大鼠(n = 40)分为4个实验组:高脂饮食组(HFD);高脂饮食组(HFD)。 HFD辅以韩国白菜泡菜(对照; HCK);与SK(HSK);或在当地市场(HJK)购买J-泡菜。 SK的DPPH自由基清除活性明显高于CK。泡菜显着抑制肝脂质过氧化,特别是在HSK中(P

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