Zobrazeno 1 - 10
of 58
pro vyhledávání: '"Hanae Izu"'
Publikováno v:
Toxicology Reports, Vol 2, Iss C, Pp 729-736 (2015)
These are many volatile organic compounds (VOCs) that are synthesized, produced from petroleum or derived from natural compounds, mostly plants. Fragrant and volatile organic compounds from plants have been used as food additives, medicines and aroma
Externí odkaz:
https://doaj.org/article/320f91f1a98e4bcca83440e22b00dcc3
Autor:
Hanae Izu, Tsutomu Fujii, Kiminori Matsubara, Aya Kamiyoshihara, Takumi Misaka, Masataka Narukawa
Publikováno v:
Gerontology. 66:275-285
α-Glycerophosphocholine (GPC) is a natural source of choline. It reportedly prevents aging-related decline in cognitive function, but the underlying mechanism remains unclear. Although it is understood that aging influences taste sensitivity and ene
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5592fd87a94bf2c6f4829cdd1df362ca
https://doi.org/10.1159/000504962
https://doi.org/10.1159/000504962
Publikováno v:
Journal of nutritional science and vitaminology. 66(6)
The effects of low-dose alcohol on experimental animals are unclear. This study examined plasma metabolites in senescence-accelerated mice 8 (SAMP8) given low-dose ethanol, and compared them with aging progress and skeletal muscle strength. Male SAMP
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b69263bbdd80314c4dc33e42e5571ee1
https://pubmed.ncbi.nlm.nih.gov/33390397
https://pubmed.ncbi.nlm.nih.gov/33390397
Autor:
Fujii Tsutomu, Kiminori Matsubara, Hanae Izu, Mayumi Okuda, Sachi Shibata, Takeshi Ohkubo, Shigeru Miyaki
Publikováno v:
Bioscience, Biotechnology, and Biochemistry. 82:647-653
Administration of alpha-glycerophosphocholine (GPC), a choline compound in food, is expected to contribute to human health. In this study, we evaluated its effect on aging in senescence-accelerated mouse prone 8 (SAMP8) mice. Male SAMP8 mice had free
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c92dd4a7904d318bf7463d6d29441fb8
https://doi.org/10.1080/09168451.2017.1403883
https://doi.org/10.1080/09168451.2017.1403883
Autor:
AKIKO KIMOTO1, HANAE IZU2, CHURAN FU1, SOFYA SUIDASARI1, NORIHISA KATO1 nkato@hiroshima-u.ac.jp
Publikováno v:
Experimental & Therapeutic Medicine. Aug2017, Vol. 14 Issue 2, p1433-1440. 8p.
Publikováno v:
広島修大論集. :153-162
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=jairo_______::18474d3372e2fa6ee9a6d8181c91fa6a
http://id.nii.ac.jp/1080/00002413/
http://id.nii.ac.jp/1080/00002413/
Publikováno v:
Food Analytical Methods. 10:2792-2799
Carbon stable isotope analysis of ethanol is an established method for determining the authenticity of alcoholic beverages, but there is no accepted method for measurements of glucose carbon stable isotopic composition (δ 13C). This study aims to es
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7df2efc9b90838c1370523ec98a4412d
https://doi.org/10.1007/s12161-017-0839-9
https://doi.org/10.1007/s12161-017-0839-9
Autor:
Hanae Izu, Yasue Yamada, Shuhei Kawane, Kensuke Shigemori, Hitoshi Aoshima, Masaya Eguchi, Yuji Kitamura, Shouko Fujii
Publikováno v:
Food Chemistry. 214:354-359
We investigated the effect of substances present in Japanese sake on the response of ionotropic γ-aminobutyric acid (GABA)A receptors expressed in Xenopus oocytes. Sake was fractionated by ion-exchange chromatography. The fraction containing organic
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::25befb6b3c950a679945ab64d336fce1
https://doi.org/10.1016/j.foodchem.2016.07.048
https://doi.org/10.1016/j.foodchem.2016.07.048
Publikováno v:
Bioscience, biotechnology, and biochemistry. 83(8)
To examine metabolic effects of sake cake ingestion, plasma and tissues were analyzed in senescence-accelerated mice prone 8 (SAMP8) fed a sake cake diet. As a result, branched-chain amino acids (BCAA) were found to be significantly higher in the pla
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4dba4441dd1cd1f8cea47db3c6672141
https://pubmed.ncbi.nlm.nih.gov/31119979
https://pubmed.ncbi.nlm.nih.gov/31119979
Publikováno v:
Bioscience, biotechnology, and biochemistry. 83(8)
Sake cake contains rice-derived components, as well as cell components and metabolites of Aspergillus oryzae and Saccharomyces cerevisiae. In this study, the effect of food processing on sake cake (sake-kasu) ingredients was investigated. Sake cake,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::80bb436c89fb9d7db9a66f9ed1415ee8
https://pubmed.ncbi.nlm.nih.gov/30582422
https://pubmed.ncbi.nlm.nih.gov/30582422