Post-harvest processed parsnip showed improved anti-oxidative capacity and protective potential against acrolein-induced inflammation in vitro and in vivo.
Lee K, Pan JH, Choi Y, Ju J, Le B, Williams LC, Cho TJ, Lee E, Yoon JS, Park CL, Kim SY, Yeon SH, Kim J, Choi M, Kim K, Kim KH, Kim JK.
Lee K, et al. Among authors: kim jk, kim j.
Front Nutr. 2024 Nov 20;11:1507886. doi: 10.3389/fnut.2024.1507886. eCollection 2024.
Front Nutr. 2024.
PMID: 39634555
Free PMC article.