Development of Alkaline Reduced Water Using High-Temperature-Roasted Mineral Salt and Its Antioxidative Effect in RAW 264.7 Murine Macrophage Cell Line

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Development of Alkaline Reduced Water Using High-Temperature-Roasted Mineral Salt and Its Antioxidative Effect in RAW 264.7 Murine Macrophage Cell Line

Oxidative stress (OS) plays an important role in many diseases, and its excessive increase affects human health. Although the antioxidant effect of sea salt can be strengthened through special processing, it is scarcely studied. This study confirmed the antioxidative effect of high-temperature roast...

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Autores principales:	Thuy Thi Trinh, Ailyn Fadriquela, Kyu-Jae Lee, Johny Bajgai, Subham Sharma, Md. Habibur Rahman, Cheol-Su Kim, Sang-Hum Youn, Hyoung-Tag Jeon
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	high-temperature-roasted mineral salt antioxidative effect MAPK RAW 264.7 Chemical technology TP1-1185 Chemistry QD1-999
Acceso en línea:	https://doaj.org/article/b69068112fab45b69517d48a0e98b3fd
Etiquetas:	Agregar Etiqueta Sin Etiquetas, Sea el primero en etiquetar este registro!

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