Zobrazeno 1 - 10
of 119
pro vyhledávání: '"Hitomi Kumagai"'
Publikováno v:
Journal of Functional Foods, Vol 108, Iss , Pp 105720- (2023)
Certain foods modify the risk of developing melanoma. Various garlic compounds, including odor precursors and their derivatives, inhibit tumor growth; thus, garlic could protect against melanoma. However, it is unclear if S-allyl-L-cystine sulfoxide
Externí odkaz:
https://doaj.org/article/c25cb34c571c426da1cea81b8389b30f
Publikováno v:
Future Foods, Vol 6, Iss , Pp 100178- (2022)
Buckwheat albumin is a promising functional food material that can suppress postprandial blood glucose elevation. Here, we studied the physicochemical and functional properties of buckwheat albumin such as thermal resistance, solubility, and emulsify
Externí odkaz:
https://doaj.org/article/02f27084af7b49a09df68d66da4c9cc7
Publikováno v:
Journal of Functional Foods, Vol 64, Iss , Pp 103603- (2020)
The mechanism of the suppressive effect of rice albumin (RA) on postprandial hyperglycemia after glucose loading was investigated. In order to examine if small peptides derived from RA are responsible for prevention of postprandial hyperglycemia, RA
Externí odkaz:
https://doaj.org/article/2664c04c4cfe4c7e996392c9125d7b08
Publikováno v:
Foods, Vol 10, Iss 7, p 1491 (2021)
The combination of the garlic-derived amino acid, S-allyl-l-cysteine sulfoxide (ACSO), and ornithine or arginine on CCl4-induced hepatic injury was examined. After investigating the effectiveness of the mixture of ACSO and ornithine or arginine in pr
Externí odkaz:
https://doaj.org/article/f07d624a32d7485b81de79870d011d2e
Autor:
Harumi Uto-Kondo, Ayaka Sakurai, Kazuki Ogawa, Yusuke Yamaguchi, Takeshi Saito, Hitomi Kumagai
Publikováno v:
Nutrients, Vol 12, Iss 9, p 2647 (2020)
Alcohol is usually consumed with meals, but chronic consumption is a leading cause of alcoholic liver diseases. We investigated if shiitake extracts with a high lentinic acid content (Shiitake-H) and without lentinic acid (Shiitake-N) could suppress
Externí odkaz:
https://doaj.org/article/ec4b1dd0e88a4c58b0324815f73464cc
Autor:
Ryosuke Abe, Narumi Matsukaze, Hayato Kobayashi, Yusuke Yamaguchi, Harumi Uto-Kondo, Hitoshi Kumagai, Hitomi Kumagai
Publikováno v:
Foods, Vol 9, Iss 5, p 635 (2020)
Hydrochloric acid (HCl)-treated wheat protein (HWP) is widely used in various products, including foods, cosmetics and shampoos. Recently, immediate hypersensitivity towards facial soap containing HWP has been reported. HCl treatment of protein cause
Externí odkaz:
https://doaj.org/article/c36c98386b334c8f85606b8cb0f23adb
Autor:
Makoto Akao, Ryusuke Abe, Noriko Sato, Atsuko Hasegawa-Tanigome, Hitoshi Kumagai, Hitomi Kumagai
Publikováno v:
International Journal of Molecular Sciences, Vol 16, Iss 1, Pp 2117-2129 (2015)
Phytate-removed and deamidated soybean β-conglycinin (PrDS) prepared by ion-exchange resins was supplemented to be 4% in the diet administered to ovariectomized rats to investigate its preventive effect on osteoporosis. The apparent calcium absorpti
Externí odkaz:
https://doaj.org/article/9335e173a86c48d4b27081fdffbe78bb
Autor:
Yusuke Yamaguchi, Ryosuke Honma, Tomoaki Yazaki, Takeshi Shibuya, Tomoya Sakaguchi, Harumi Uto-Kondo, Hitomi Kumagai
Publikováno v:
Antioxidants, Vol 8, Iss 9, p 385 (2019)
S-Allyl-l-cysteine sulfoxide (ACSO) is a precursor of garlic-odor compounds like diallyl disulfide (DADS) and diallyl trisulfide (DATS) known as bioactive components. ACSO has suitable properties as a food material because it is water-soluble, odorle
Externí odkaz:
https://doaj.org/article/d8f017016e8b4e7ba0b501207ecc2185
Autor:
Kazumi Ninomiya, Shigenobu Ina, Aya Hamada, Yusuke Yamaguchi, Makoto Akao, Fumie Shinmachi, Hitoshi Kumagai, Hitomi Kumagai
Publikováno v:
Nutrients, Vol 10, Iss 10, p 1503 (2018)
Inhibiting starch hydrolysis into sugar could reduce postprandial blood glucose elevation and contribute to diabetes prevention. Here, both buckwheat and wheat albumin that inhibited mammalian α-amylase in vitro suppressed blood glucose level elevat
Externí odkaz:
https://doaj.org/article/41dc2ca4ce3f48a5ba96da9ecc3ddda5
Publikováno v:
Food Science and Human Wellness. 11:992-998
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3b4070cd3d820281f62933bf5b4e362c
https://doi.org/10.1016/j.fshw.2022.03.026
https://doi.org/10.1016/j.fshw.2022.03.026