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NTIS 바로가기Mediators of inflammation, v.2017, 2017년, pp.3859856 -
Cho, Chang-Won (Traditional Food Research Center, Korea Food Research Institute, Seongnam, Gyeonggi 13539, Republic of Korea) , Ahn, Sungeun (Department of Oriental Medicinal Biotechnology, College of Life Sciences, Kyung Hee University, Yongin, Gyeonggi 17104, Republic of Korea) , Lim, Tae-Gyu (Traditional Food Research Center, Korea Food Research Institute, Seongnam, Gyeonggi 13539, Republic of Korea) , Hong, Hee-Do (Traditional Food Research Center, Korea Food Research Institute, Seongnam, Gyeonggi 13539, Republic of Korea) , Rhee, Young Kyoung (Traditional Food Research Center, Korea Food Research Institute, Seongnam, Gyeonggi 13539, Republic of Korea) , Yang, Deok-Chun (Department of Oriental Medicinal Biotechnology, College of Life Sciences, Kyung Hee University, Yongin, Gyeonggi 17104, Republic of Korea) , Jang, Mi (Traditional Food Research Center, Korea Food Research Institute, Seongnam, Gyeonggi 13539, Republic of Korea)
We recently reported the immune-enhancing effects of a high-molecular-weight fraction (HMF) of CW in macrophages and immunosuppressed mice, and this effect was attributed to a crude polysaccharide. As polysaccharides may also have anti-inflammatory functions, we investigated the anti-inflammatory ef...
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