ArticleFood science and biotechnology2021
Anti-inflammatory activities of the mixture of strawberry and rice powder as materials of fermented rice cake on RAW264.7 macrophage cells and mouse models.
Article in Food science and biotechnology, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
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Who cites it
6 citing papers in PubMed.
- Synergistic enhancement of matcha tea with strawberry (Qassim region) aqueous extracts: influence of extraction temperature on phytochemicals, vitamin C, and bioactivities.Frontiers in nutrition · 2026Article
- Anti-inflammatory activities ofFood science and biotechnology · 2023Article
- The Human Milk Oligosaccharide 2'-Fucosyllactose Shows an Immune-Enhancing Effect in a Cyclophosphamide-Induced Mouse Model.Journal of microbiology and biotechnology · 2023Article
- Levilactobacillus brevis KU15151 Inhibits Staphylococcus aureus Lipoteichoic Acid-Induced Inflammation in RAW 264.7 Macrophages.Probiotics and antimicrobial proteins · 2022Article
- Methionine strengthens anti-inflammation of rice protein via depressing NF-κB activation and stimulating Msr expression in rats fed cholesterol-enriched diets.Food science and biotechnology · 2022Article
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Authors and funding
6 authors.
Funding
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Abstract
Rice cake is a traditional food in Korea, and is made by rice alone, or with other grain powder. To improve the health benefits of fermented rice cake, the rice powder was supplemented with strawberry powder. Anti-inflammatory activities of the mixture of strawberry and rice powder were evaluated. Treatment with the mixture significantly decreased the production of nitric oxide (NO). The mixture of strawberry and rice powder in the ratio 10: 90 effectively and dose-dependently reduced the immune-associated genes
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