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소금 종류를 달리하여 제조한 된장에서의 항암효과

Author
이경임, 안형기, 박건영
Journal Title
Culinary Science & Hospitality Research
Publication Year
2011
Summary

This study evaluated the anticancer effects of soybean paste made with different types of salt, finding that solar salt soybean paste, roasted salt soybean paste, and bamboo salt soybean paste inhibited the proliferation of gastric cancer cells and Sarcoma-180 cells, and suppressed tumor formation in mice. In particular, roasted salt soybean paste and single-baked bamboo salt soybean paste showed high tumor cell growth inhibition, and the soybean paste-administered group exhibited increased natural killer cell activity and glutathione S-transferase activity.

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