Zobrazeno 1 - 10
of 24
pro vyhledávání: '"Mika Usuda"'
Autor:
Ryosuke Matsuoka, Keiko Kamachi, Mika Usuda, Yasunobu Masuda, Masaaki Kunou, Akira Tanaka, Kazunori Utsunomiya
Publikováno v:
Lipids in Health and Disease, Vol 18, Iss 1, Pp 1-9 (2019)
Abstract Background We previously reported that the consumption of 8 g of protein per day in the form of lactic-fermented egg white (LAFEW) improves visceral fat obesity. In this study, we investigated the minimum effective intake of LAFEW for viscer
Externí odkaz:
https://doaj.org/article/a35f63db076f46e99946c9b323791766
Autor:
Ryosuke Matsuoka, Keiko Kamachi, Mika Usuda, Wei Wang, Yasunobu Masuda, Masaaki Kunou, Akira Tanaka, Kazunori Utsunomiya
Publikováno v:
Lipids in Health and Disease, Vol 16, Iss 1, Pp 1-9 (2017)
Abstract Background It was reported that egg white protein (EWP) reduced body fat in rats. We developed a lactic-fermented egg white (LE) that facilitates the consumption of egg whites by fermenting them with lactobacillus, and were able to study the
Externí odkaz:
https://doaj.org/article/a1f8be7f68f045c68e5c3623f817a1d0
Publikováno v:
Lipids in Health and Disease, Vol 16, Iss 1, Pp 1-9 (2017)
Abstract Background Lactic-fermented egg white (LE), produced by lactic acid fermentation of egg white, is an easy-to-consume form of egg white. Here we assessed the effect of daily consumption of LE for 8 weeks on serum total cholesterol (TC) levels
Externí odkaz:
https://doaj.org/article/7cc3c807dc024c418f5e50fe59a3944d
Autor:
Yuko Hasegawa, Yuko Mekata, Ayaka Sunami, Yuri Yokoyama, Takahiro Yoshizak, Maya Hagiwara, Kae Yanagisawa, Mika Usuda, Yasunobu Masuda, Yukari Kawano
Publikováno v:
Montenegrin Journal of Sports Science and Medicine, Vol 3, Iss 2, Pp 5-12 (2014)
The purpose of this study was to assess the effects of egg white (E) protein supplementation on the muscle damage indices and muscular soreness after acute resistance training (RT) compared with soy (S) or no protein supplementation (C). In this cros
Externí odkaz:
https://doaj.org/article/cf62029d34ce4a37be127b56bca2b620
Autor:
Yukari Kawano, Hitoshi Kawano, Yasunobu Masuda, Mika Usuda, Yuko Mekata, Yuko Hasegawa, Azumi Hida
Publikováno v:
Nutrients, Vol 4, Iss 10, Pp 1504-1517 (2012)
The aim of this study was to evaluate the effects of egg white protein compared to carbohydrate intake prior to exercise on fat free mass (FFM), one repetition maximum (1RM) muscle strength and blood biochemistry in female athletes. Thirty healthy fe
Externí odkaz:
https://doaj.org/article/98a26b7e09df4157b1221cb0a188c8e2
Autor:
Keiko Kamachi, Ryosuke Matsuoka, Yasunobu Masuda, Kazunori Utsunomiya, Masaaki Kunou, Mika Usuda, Akira Tanaka
Publikováno v:
Lipids in Health and Disease, Vol 18, Iss 1, Pp 1-9 (2019)
Lipids in Health and Disease
Lipids in Health and Disease
Background We previously reported that the consumption of 8 g of protein per day in the form of lactic-fermented egg white (LAFEW) improves visceral fat obesity. In this study, we investigated the minimum effective intake of LAFEW for visceral fat re
Autor:
Chie, Taguchi, Yoshimi, Kishimoto, Norie, Suzuki-Sugihara, Emi, Saita, Mika, Usuda, Wei, Wang, Yasunobu, Masuda, Kazuo, Kondo
Publikováno v:
Asia Pacific journal of clinical nutrition. 27(2)
Eggs, an important source of high-quality protein, contain a variety of key nutrients and antioxidants. Here we conducted an intervention study to evaluate whether the additional consumption of one egg per day would affect the daily nutritional intak
Autor:
Mika Usuda, Emi Saita, Wei Wang, Kazuo Kondo, Yoshimi Kishimoto, Chie Taguchi, Norie Suzuki-Sugihara, Yasunobu Masuda
Publikováno v:
Journal of nutritional science and vitaminology. 62(5)
The egg is a nutrient-dense food and contains a number of antioxidants. The consumption of eggs has been considered to improve the balance of diets, although its impact on serum cholesterol levels has been a matter of concern in many countries. Here,
Autor:
Yuko Mekata, Yukari Kawano, Mika Usuda, Azumi Hida, Yuko Hasegawa, Hitoshi Kawano, Yasunobu Masuda
Publikováno v:
Nutrients
Nutrients; Volume 4; Issue 10; Pages: 1504-1517
Nutrients, Vol 4, Iss 10, Pp 1504-1517 (2012)
Nutrients; Volume 4; Issue 10; Pages: 1504-1517
Nutrients, Vol 4, Iss 10, Pp 1504-1517 (2012)
The aim of this study was to evaluate the effects of egg white protein compared to carbohydrate intake prior to exercise on fat free mass (FFM), one repetition maximum (1RM) muscle strength and blood biochemistry in female athletes. Thirty healthy fe
Publikováno v:
Food Science and Technology Research. 15:83-88
Lemon flavonoid (LF) prepared from lemon peel predominantly contains eriocitrin as an antioxidant. It is indicated to have low bioavailability compared with lemon flavonoid aglycone (LFA), which predominantly contains eriodictyol. This study attempte