Post-harvest processed parsnip showed improved anti-oxidative capacity and protective potential against acrolein-induced inflammation in vitro and in vivo
These findings suggest that post-harvest aging enhances parsnip's antioxidant and anti-inflammatory properties, highlighting its potential as a functional food ingredient for managing inflammation and respiratory health.
Authors
- Jae Kyeom Kim (ORCID: https://orcid.org/0000-0002-2837-9302)
- Brandy Le (ORCID: https://orcid.org/0000-0003-1462-3316)
- Kangwook Lee
- E.W. Lee
- Chan Park (ORCID: https://orcid.org/0000-0002-9838-8757)
- SH Kim (ORCID: https://orcid.org/0000-0002-1662-2651)
- Kang Kim (ORCID: https://orcid.org/0000-0003-1966-1135)
- Jeong Hoon Pan
- Sung Hum Yeon
- Mulim Choi
- La Yoon Choi
- Jaehyun Ju
- Liana C. Williams
- Tae Jin Cho
- Ji Soo Yoon
- K.T. Kim
Institutions
- Chosun University (KR)
- Korea University (KR)
- Purdue University West Lafayette (US)
- Huons (South Korea) (KR)
- University of Delaware (US)
Publication Details
- Journal
- Frontiers in Nutrition
- Published
- 2024-11-20
- DOI
- https://doi.org/10.3389/fnut.2024.1507886
- Citations
- 5
- Primary Topic
- Potato Plant Research
- Type
- article
- Field-Weighted Citation Impact
- 1.74
Funders
- Ministry of SMEs and Startups