Figure 4. It shows the effect of Gamgyul wine, which is the end product of evaporated alcohol, treated with distilled water, and processed with Cu2+-induced lipoprotein oxidation. The results are expressed as the mean±standard deviation (n=3). PC1 and NC1 denote positive and negative control, respectively, and EGCG was used as a PC. *p<0.05 compared with NC, DW

From

The Health Benefits of Jeju Gamgyul (Citrus unshiu Marc.) Brandy and Wine

Shin Young Park, Sun Joo Lee

Journal of Food and Nutrition Research. 2017, 5(2), 110-115 doi:10.12691/jfnr-5-2-6