Zobrazeno 1 - 10
of 122
pro vyhledávání: '"Iwao, OHKUBO"'
Publikováno v:
Clinical Nutrition Open Science, Vol 39, Iss , Pp 1-10 (2021)
Summary: Katsuodashi is a crucial component of Japanese cuisine. In this study, we performed an oral meal tolerance test in humans to investigate the effect of 5% Katsuodashi on postprandial blood glucose levels. Postprandial blood glucose levels wer
Externí odkaz:
https://doaj.org/article/2e754ad4c1b14ceb8de17fe4db8070f2
Autor:
Sayuri Aita, Mami Matsushita, Takeshi Yoneshiro, Takuya Hatano, Toshimitsu Kameya, Iwao Ohkubo, Masayuki Saito
Publikováno v:
Frontiers in Nutrition, Vol 9 (2022)
The increase of whole-body energy expenditure seen after a single meal ingestion, referred to as diet-induced thermogenesis (DIT), substantially varies depending on the meal’s macronutrient composition. Brown adipose tissue (BAT), a site of non-shi
Externí odkaz:
https://doaj.org/article/392f1c18d55844c08cfa6cb399b64da3
Aronia juice suppresses the elevation of postprandial blood glucose levels in adult healthy Japanese
Autor:
Takuya Yamane, Miyuki Kozuka, Mio Wada-Yoneta, Tatsuji Sakamoto, Takenori Nakagaki, Yoshihisa Nakano, Iwao Ohkubo
Publikováno v:
Clinical Nutrition Experimental, Vol 12, Iss C, Pp 20-26 (2017)
Aronia has various functions toward human health, including the beneficial effect on hypertension, hyperglycemia and hyperlipidemia. Recently, we identified cyanidin-3,5-O-diglucoside as DPP IV inhibitor from Aronia juice. We also found its beneficia
Externí odkaz:
https://doaj.org/article/1de037e3136d41f084253beeae96f8a4
Autor:
Takuya Yamane, Miyuki Kozuka, Yoshio Yamamoto, Yoshihisa Nakano, Takenori Nakagaki, Iwao Ohkubo, Hiroyoshi Ariga
Publikováno v:
Biochemistry and Biophysics Reports, Vol 9, Iss C, Pp 187-192 (2017)
Legumain (EC 3.4.22.34) is an asparaginyl endopeptidase. Legumain activity has been detected in various mouse tissues including the kidney, spleen and epididymis. Legumain is overexpressed in the majority of human solid tumors and transcription of th
Externí odkaz:
https://doaj.org/article/09884f609a844109b855b123c259f9e4
Publikováno v:
Clinical Nutrition Open Science, Vol 39, Iss, Pp 1-10 (2021)
Summary Katsuodashi is a crucial component of Japanese cuisine. In this study, we performed an oral meal tolerance test in humans to investigate the effect of 5% Katsuodashi on postprandial blood glucose levels. Postprandial blood glucose levels were
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f2fa45233cba1790eb9824868031ecea
http://www.sciencedirect.com/science/article/pii/S2667268521000322
http://www.sciencedirect.com/science/article/pii/S2667268521000322
Publikováno v:
European Journal of Haematology. 107:583-591
OBJECTIVES The aim of this study was to clarify the mechanisms of the transient increase in neutrophils after running standard marathon races by measurement of cytokines involved in the production and survival of neutrophils, and cortisol. METHODS Fo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::289f147eac2c92119d86e045dd10cf98
https://doi.org/10.1111/ejh.13695
https://doi.org/10.1111/ejh.13695
Autor:
Chieko Fudemura, Yoshihito Arakawa, Takashi Nishi, Iwao Ohkubo, Hiroko Tanaka, Masashi Ohtsubo, Shigeru Toriumi, Mio Yoneta
Publikováno v:
Japanese Journal of Complementary and Alternative Medicine. 18:29-36
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::dfbc426f3626a4425fa7a5158afd06e7
https://doi.org/10.1625/jcam.18.29
https://doi.org/10.1625/jcam.18.29
Autor:
Minori Koga, Atsuhito Toyomaki, Akane Miyazaki, Yukiei Nakai, Atsuko Yamaguchi, Chizuru Kubo, Junko Suzuki, Iwao Ohkubo, Mari Shimizu, Manabu Musashi, Yoshinobu Kiso, Ichiro Kusumi
Publikováno v:
PLoS ONE, Vol 12, Iss 10, p e0185816 (2017)
Although the Japanese diet is believed to be balanced and healthy, its benefits have been poorly investigated, especially in terms of effects on mental health. We investigated dietary patterns and physical and mental health in the Japanese population
Externí odkaz:
https://doaj.org/article/c5e6836a1ed14a0985b5fe7d1193e15a
Autor:
Sayuri Aita, Mami Matsushita, Takeshi Yoneshiro, Takuya Hatano, Toshimitsu Kameya, Iwao Ohkubo, Masayuki Saito
The increase of whole-body energy expenditure seen after a single meal ingestion, referred to as diet-induced thermogenesis (DIT), substantially varies depending on the meal’s macronutrient composition. Brown adipose tissue (BAT), a site of nonshiv
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ef370ed07c344710da5697db1039f693
https://doi.org/10.21203/rs.3.rs-1762974/v1
https://doi.org/10.21203/rs.3.rs-1762974/v1
Purification and Biochemical Characterization of Cysteine Protease from Baby Kiwi (Actinidia arguta)
Autor:
Tomohisa Sakaue, Iwao Ohkubo, Takuya Yamane, Junko Suzuki, Sayaka Miyazaki-Katamura, Miyuki Kozuka, Mio Yoneta-Wada, Yoshihito Arakawa
Publikováno v:
The Open Biochemistry Journal. 13:54-63
Background:It has recently been reported that the fruit, stems and leaves ofActinidia argutahave various potential health effects including an antioxidant effect, anticancer effect, anti-allergic effect and α-glucosidase inhibitory effect. However,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3a98a9da86e1fc88997f910fd3fb3ecc
http://hdl.handle.net/10659/00006694
http://hdl.handle.net/10659/00006694