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

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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Bibliographic Details
Main Authors: Thuy Thi Trinh, Ailyn Fadriquela, Kyu-Jae Lee, Johny Bajgai, Subham Sharma, Md. Habibur Rahman, Cheol-Su Kim, Sang-Hum Youn, Hyoung-Tag Jeon
Format: article
Language:EN
Published: MDPI AG 2021
Subjects:
high-temperature-roasted mineral salt
antioxidative effect
MAPK
RAW 264.7
Chemical technology
TP1-1185
Chemistry
QD1-999
Online Access:https://doaj.org/article/b69068112fab45b69517d48a0e98b3fd
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