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Evidence-Based Complementary and Alternative Medicine
Volume 2013 (2013), Article ID 708464, 7 pages
http://dx.doi.org/10.1155/2013/708464
Research Article

In Vivo Immunomodulation and Lipid Peroxidation Activities Contributed to Chemoprevention Effects of Fermented Mung Bean against Breast Cancer

1Institute of Bioscience, Universiti Putra Malaysia, Serdang, Selangor, Malaysia
2Department of Cell and Molecular Biology, Faculty of Biotechnology and Biomolecular Science, Universiti Putra Malaysia, 43400 Serdang, Selangor, Malaysia
3Department of Bioprocess Technology, Faculty of Biotechnology and Biomolecular Science, Universiti Putra Malaysia, 43400 Serdang, Selangor, Malaysia
4Biotechnology Research Centre, Malaysian Agricultural Research and Development Institute (MARDI), 43400 Serdang, Selangor, Malaysia

Received 28 January 2013; Accepted 2 April 2013

Academic Editor: André-Michael Beer

Copyright © 2013 Swee Keong Yeap et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Citations to this Article [3 citations]

The following is the list of published articles that have cited the current article.

  • Fang-Min Li, Zhi-Guo Lu, and Ming Yue, “Analysis of Photosynthetic Characteristics and UV-B Absorbing Compounds in Mung Bean Using UV-B and Red LED Radiation,” Journal of Analytical Methods in Chemistry, vol. 2014, pp. 1–5, 2014. View at Publisher · View at Google Scholar
  • Nurul Elyani Mohamed, Noraini Nordin, Yeap Swee Keong, Boon Kee Beh, Zuki Abu Bakar Zakaria, Nik Mohd Afizan Nik Abdul Rahman, Noorjahan Banu Alitheen, Nur Rizi Zamberi, and Nadiah Abu, “The Antimetastatic and Antiangiogenesis Effects of Kefir Water on Murine Breast Cancer Cells,” Integrative Cancer Therapies, vol. 15, no. 4, pp. NP53–NP66, 2016. View at Publisher · View at Google Scholar
  • Nevin Şanlier, Büşra BaŞar GÖkcen, and Aybüke Ceyhun Sezgİn, “Health Benefits of Fermented Foods,” Critical Reviews in Food Science and Nutrition, pp. 0–0, 2017. View at Publisher · View at Google Scholar