Anti-aging effects and mechanisms of kimchi during fermentation under stress-induced premature senescence cellular system - Kim, B.K., Pusan National University, Busan, Republic of Korea; Park, K.Y., Pusan National University, Busan, Republic of Korea; Kim, H.Y., Gyeongnam National University of Science and Technology, Jinju, Republic of Korea; Ahn, S.C., Pusan National University, Busan, Republic of Korea; Cho, E.J., Pusan National University, Busan, Republic of Korea (Food science and biotechnology, 2011)
Keywords: Age; AGING; ALIMENT FERMENTE; ALIMENTOS FERMENTADOS; Chemistry; Chemistry and Materials Science; Cyclooxygenase-2; ENVEJECIMIENTO; ESTRES OXIDATIVO; FERMENTACION; FERMENTATION; FERMENTED FOODS; Fibroblasts; Food Science; Gene regulation; Hydrogen peroxide; Inflammation; Life span; Lipid peroxidation; Methanol; Nitric-oxide synthase; Nutrition; OXIDATIVE STRESS; pH effects; premature senescence; Research Article; Senescence; STRESS OXYDATIF; VIEILLISSEMENT; 식품과학; fermentation; aging; kimchi; premature senescence; oxidative stress