Antioxidant and Anti-Senescence Effects of Chinese Herbal Medicines and Fermentation Products of Bacillus subtilis
碩士 === 國立臺灣大學 === 動物科學技術學研究所 === 106 === Chinese herbal medicines (CHMs), which possess immunomodulatory, anti-oxidant, and anti-inflammatory activities, have been used as traditional medicines for thousands of years. Fermentation is a traditional technology for improving the efficacy or reducing th...
Main Authors: | Chen-Yu Huang, 黃晨瑀 |
---|---|
Other Authors: | 劉嚞睿 |
Format: | Others |
Language: | zh-TW |
Published: |
2018
|
Online Access: | http://ndltd.ncl.edu.tw/handle/mu6kcu |
Similar Items
-
In vitro evaluation of the antioxidant and anti-inflammatory activities of Bacillus subtilis natto-fermented Porphyra dentata product
by: Ke-Shiuan Luo, et al.
Published: (2012) -
Antioxidant activity and development of natto-chickpeas by Bacillus subtilis fermentation
by: Wan Ju Hsieh, et al.
Published: (2017) -
Evaluation of antioxidant and anti-inflammatory of fifteen kinds of Chinese herbal medicine
by: Hsiao -Ting Hu, et al.
Published: (2010) -
Evaluation of antioxidant and anti-inflammatory of fifteen kinds of Chinese herbal medicine
by: Shian-Ting Hu, et al.
Published: (2010) -
Effects of Bacillus subtilis natto fermentative products on human blood pressure and hematological factors
by: Huang Shih-Yi, et al.
Published: (2005)