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Page 1
Sulfated chitosan oligosaccharides suppress LPS-induced NO production via JNK and NF-κB inactivation.
Molecules. 2014 Nov 7;19(11):18232-47. doi: 10.3390/molecules191118232.
Molecules. 2014.
PMID: 25387351
Free PMC article.
Antioxidant and Anti-Inflammatory Effects of Chaenomeles sinensis Leaf Extracts on LPS-Stimulated RAW 264.7 Cells.
Han YK, Kim YS, Natarajan SB, Kim WS, Hwang JW, Jeon NJ, Jeong JH, Moon SH, Jeon BT, Park PJ.
Han YK, et al.
Molecules. 2016 Mar 28;21(4):422. doi: 10.3390/molecules21040422.
Molecules. 2016.
PMID: 27043497
Free PMC article.
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Anti-inflammatory effects of extract from Haliotis discus hannai fermented with Cordyceps militaris mycelia in RAW264.7 macrophages through TRIF-dependent signaling pathway.
Joung HJ, Kim YS, Hwang JW, Han YK, Jeong JH, Lee JS, Moon SH, Jeon BT, Park PJ.
Joung HJ, et al. Among authors: han yk.
Fish Shellfish Immunol. 2014 May;38(1):184-9. doi: 10.1016/j.fsi.2014.03.018. Epub 2014 Mar 20.
Fish Shellfish Immunol. 2014.
PMID: 24657261
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Radical Scavenging Activities of Undaria pinnatifida Extracts Fermented with Cordyceps militaris Mycelia.
Kim YS, Kim EK, Hwang JW, Han YK, Kim SE, Jeong JH, Moon SH, Jeon BT, Park PJ.
Kim YS, et al. Among authors: han yk.
J Microbiol Biotechnol. 2015 Jun;25(6):820-7. doi: 10.4014/jmb.1411.11030.
J Microbiol Biotechnol. 2015.
PMID: 25563421
Free article.
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The anti-inflammatory effect of a glycosylation product derived from the high hydrostatic pressure enzymatic hydrolysate of a flatfish byproduct.
Choe IH, Jeon HJ, Eom SH, Han YK, Kim YS, Lee SH.
Choe IH, et al. Among authors: han yk.
Food Funct. 2016 Jun 15;7(6):2557-65. doi: 10.1039/c5fo01557j. Epub 2016 Apr 12.
Food Funct. 2016.
PMID: 27068102
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Antioxidant activity and protective effects of Trapa japonica pericarp extracts against tert-butylhydroperoxide-induced oxidative damage in Chang cells.
Kim YS, Hwang JW, Han YK, Kwon HJ, Hong H, Kim EH, Moon SH, Jeon BT, Park PJ.
Kim YS, et al. Among authors: han yk.
Food Chem Toxicol. 2014 Feb;64:49-56. doi: 10.1016/j.fct.2013.11.018. Epub 2013 Nov 22.
Food Chem Toxicol. 2014.
PMID: 24269339
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Correction: The anti-inflammatory effect of a glycosylation product derived from the high hydrostatic pressure enzymatic hydrolysate of a flatfish byproduct.
Choe IH, Jeon HJ, Eom SH, Han YK, Kim YS, Lee SH.
Choe IH, et al. Among authors: han yk.
Food Funct. 2016 Aug 10;7(8):3637. doi: 10.1039/c6fo90026g. Epub 2016 Jul 11.
Food Funct. 2016.
PMID: 27396872
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