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Author/Creator Jeong, Kang-Hyun

1. Effect of catechins and high-temperature-processed green tea extract on scavenging reactive oxygen species and preventing Aβ1–42 fibrils' formation in brain microvascular endothelium. (3rd May 2020)

Authors:
Lee, Seon-Bong; Choi, Eun-Hye; Jeong, Kang-Hyun; Kim, Kwang-Sik; Shim, Soon-Mi; Kim, Gun-Hee
Journal:
Nutritional neuroscience
Issue:
Volume 23:Number 5(2020)
Page Start:
363
Record Type:
Journal Article
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2. Quercetin and fisetin enhanced the small intestine cellular uptake and plasma levels of epi-catechins in in vitro and in vivo models. Issue 1 (23rd November 2017)

Authors:
Chung, Jin-Oh; Lee, Seon-Bong; Jeong, Kang-Hyun; Song, Ji-Hoon; Kim, Su-Kyung; Joo, Kyung-Mi; Jeong, Hyun-Woo; Choi, Jin-Kyu; Kim, Jeong-Kee; Kim, Wan-Gi; Shin, Song-Seok; Shim, Soon-Mi
Journal:
Food & function
Issue:
Volume 9:Issue 1(2018)
Page Start:
234
Record Type:
Journal Article
View Content:
Available online (eLD content is only available in our Reading Rooms) ↗

3. Transport of gallocatechin gallate and catechin gallate in high-temperature-processed green tea extract from gastrointestinal tract to brain by an in vitro bio-mimic model system coupled with sequential cell cultures. (August 2018)

Authors:
Jeong, Kang-Hyun; Cho, Si-Young; Hong, Yong-Deog; Chung, Jin-Oh; Kim, Kwang-Sik; Shim, Soon-Mi
Journal:
Journal of functional foods
Issue:
Volume 47(2018)
Page Start:
83
Record Type:
Journal Article
View Content:
Available online (eLD content is only available in our Reading Rooms) ↗