Zobrazeno 1 - 8
of 8
pro vyhledávání: '"Kayo, Hidaka"'
Publikováno v:
Food Science and Technology Research. 25:123-129
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::694b35ae6a137d0cb252ca810ad107d4
https://doi.org/10.3136/fstr.25.123
https://doi.org/10.3136/fstr.25.123
Publikováno v:
Journal of Nutritional Science and Vitaminology. 64:466-472
The radical scavenging activity of commercially available roasted (deep colored) and unroasted (light colored) egoma (Perilla frutescens var. frutescens) oils was evaluated by the DPPH radical scavenging method. The antiradical activity of roasted oi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2888dedd2f521dc5323ab02d4f0e446d
https://doi.org/10.3177/jnsv.64.466
https://doi.org/10.3177/jnsv.64.466
Publikováno v:
Journal of nutritional science and vitaminology. 64(6)
The radical scavenging activity of commercially available roasted (deep colored) and unroasted (light colored) egoma (Perilla frutescens var. frutescens) oils was evaluated by the DPPH radical scavenging method. The antiradical activity of roasted oi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::0125323af227da729a7e327c6aaf024f
https://pubmed.ncbi.nlm.nih.gov/30606969
https://pubmed.ncbi.nlm.nih.gov/30606969
The products from the thermal reaction of chlorogenic and caffeic acids, which is a model process of roasting coffee beans, exhibited xanthine oxidase (XO) inhibitory activity. From caffeic acid, six inhibitory phenylindanes were identified, and a ne
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::af65b07d7632d038d90c86a0332d8c43
Publikováno v:
Food Science & Technology Research; 2019, Vol. 25 Issue 1, p123-129, 7p
Publikováno v:
Journal of Agricultural and Food Chemistry. 49:2539-2547
As a part of a research project on the antioxidant mechanism of natural phenolics in food components, curcumin, a turmeric antioxidant, was investigated in the presence of ethyl linoleate as one of the polyunsaturated lipids. During the antioxidation
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ce7714fb3ede83f98acca3cb5d020ff5
https://doi.org/10.1021/jf001442x
https://doi.org/10.1021/jf001442x
Autor:
Yasuo Oyama, Toshiya Masuda, Akiko Jitoe, Kayo Hidaka, Hiroyuki Matsumura, and Atsuko Kida, Yoshio Takeda
Publikováno v:
Journal of Natural Products. 61:609-613
A chemical synthesis of cassumunins A (1) and B (2), natural curcuminoid antioxidants, was developed. The synthesis was started from o-vanillin and after nine reaction steps resulted in 20% and 26% overall yields of 1 and 2, respectively. The synthet
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f946f5f0091f569892ab0dccb471e502
https://doi.org/10.1021/np970555g
https://doi.org/10.1021/np970555g
Autor:
Tomomi Maekawa, Ayumi Shinohara, Kayo Hidaka, Toshiya Masuda, Hidemasa Yamaguchi, Yoshio Takeda
Publikováno v:
Journal of agricultural and food chemistry. 47(1)
In the course of studies on the antioxidant mechanism of curcumin, its radical reaction was investigated. Curcumin was reacted with radical species, which were generated from the pyrolysis of 2,2‘-azobis(isobutyronitrile) under an oxygen atmosphere
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::352d425e67fb8c29b3bdcdf4df987c94
https://pubmed.ncbi.nlm.nih.gov/10563852
https://pubmed.ncbi.nlm.nih.gov/10563852