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Aged Red Garlic Extract Suppresses Nitric Oxide Production in Lipopolysaccharide-Treated RAW 264.7 Macrophages Through Inhibition of NF-kappa B

Ryu, Ji Hyeon; Park, Hye-Jin; Jeong, Yi-Yeong; Han, Sunkyu; Shin, Jung-Hye; Lee, Soo Jung; Kang, Min Jung; Sung, Nak-Ju; Kang, Dawon

ArticleIssue Date2015CitationJOURNAL OF MEDICINAL FOOD, v.18, no.4, pp 439 - 445PublisherMARY ANN LIEBERT, INC
SCIESCOPUS
Comparison of Anti-Oxidant and Anti-Inflammatory Effects between Fresh and Aged Black Garlic Extractsopen access

Jeong, Yi Yeong; Ryu, Ji Hyeon; Shin, Jung-Hye; Kang, Min Jung; Kang, Jae Ran; Han, Jaehee; Kang, Dawon

ArticleIssue Date2016CitationMOLECULES, v.21, no.4PublisherMDPI
SCIESCOPUS
Identification of genes affecting lycopene accumulation in Escherichia coli using a shot-gun method

Kang, Min Jung; Lee, Young Mi; Yoon, Sang Hwal; Kim, Jung Heon; Ock, So Won; Jung, Kyung Hwa; Shin, Yong Chul; Keasling, Jay D.; Kim, Seon Won

ArticleIssue Date2005CitationBiotechnology and Bioengineering, v.91, no.5, pp 636 - 642
SCISCIESCOPUS
Short-term heating reduces the anti-inflammatory effects of fresh raw garlic extracts on the LPS-induced production of NO and pro-inflammatory cytokines by downregulating allicin activity in RAW 264.7 macrophages

Shin, Jung-Hye; Ryu, Ji Hyeon; Kang, Min Jung; Hwang, Cho Rong; Han, Jaehee; Kang, Dawon

ArticleIssue Date2013CitationFOOD AND CHEMICAL TOXICOLOGY, v.58, pp 545 - 551PublisherPERGAMON-ELSEVIER SCIENCE LTD
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