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Supplementation of Non-Fermented and Fermented Red Ginseng Improves Obese Phenotypes, Lipid and Inflammatory Profiles, and Antioxidant Defense System in High Fat-Fed Rats
by Soyeon Jeong, Misun Park, Minji Kang, Yeong-Ju Park, Minkyeong Lee, Cheongbin You, Unsik Hwang, Youngju Song, Hoon Park, Sunhye Lee and Heejae Suh
Journal of Food and Nutrition Research. 2021, 9(3), 154-162. DOI: 10.12691/jfnr-9-3-8
Pub. Date: March 18, 2021Views: 4550Downloads: 5809
red ginseng fermented red ginseng inflammation oxidative stress dyslipidemia diet-induced obesity
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