A Traditional Korean Diet with a Low Dietary Inflammatory Index Increases Anti-Inflammatory IL-10 and Decreases Pro-Inflammatory NF-κB in a Small Dietary Intervention Study

Chronic low-grade inflammation may increase the risk of chronic disease, while diets rich in anti-inflammatory components may reduce it. To determine the anti-inflammatory properties of the traditional Korean diet (K-diet) that comprises high amounts of vegetables, fiber and phytochemicals, moderate...

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Detalles Bibliográficos
Autores principales: Shin, Phil-Kyung, Park, Seon-Joo, Kim, Myung Sunny, Kwon, Dae Young, Kim, Min Jung, Kim, KyongChol, Chun, Sukyung, Lee, Hae-Jeung, Choi, Sang-Woon
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7468714/
https://www.ncbi.nlm.nih.gov/pubmed/32824387
http://dx.doi.org/10.3390/nu12082468

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7468714/
https://www.ncbi.nlm.nih.gov/pubmed/32824387
http://dx.doi.org/10.3390/nu12082468

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