Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Mitsuhiko Nakada"'
Autor:
Miyuki Kodera, Yuki Ueno, Toshihiko Osawa, Akiko Hirai, Mitsuhiko Nakada, Shin-ichiro Yokoyama
Publikováno v:
Journal of Nutritional Science and Vitaminology. 66:481-487
We determined the physiological effects of glucotropaeolin-rich lyophilized garden cress sprout powder (GC) administered to fasting and nonfasting mice. High-performance liquid chromatography analysis revealed glucotropaeolin (57.4±1.1 mg/g dry weig
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::76e45f11ca4982e9660babb4d60ea36f
https://doi.org/10.3177/jnsv.66.481
https://doi.org/10.3177/jnsv.66.481
Autor:
Shin-ichiro Yokoyama, Yuki Ueno, Toshihiko Osawa, Mitsuhiko Nakada, Akiko Hirai, Miyuki Kodera
Publikováno v:
Journal of Nutritional Science and Vitaminology. 66:48-53
We examined the prevention effect of red clover (Trifolium pratense L.) sprout on metabolic syndrome using a high-carbohydrate and high-fat diet (Western diet; WD)-induced male C57BL/6J obese model mouse. Red clover sprout-lyophilized powder (RC) con
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b8f9aff14930e4b2eff38f24d57731c4
https://doi.org/10.3177/jnsv.66.48
https://doi.org/10.3177/jnsv.66.48
Autor:
Masaru Tanokura, Feifei Wei, Tingfu Liang, Takuya Miyakawa, Yi Lu, Mitsuhiko Nakada, Yoshinori Kodani
Publikováno v:
Journal of Agricultural and Food Chemistry. 63:683-691
Black garlic is a processed food product obtained by subjecting whole raw garlic to thermal processing that causes chemical reactions, such as the Maillard reaction, which change the composition of the garlic. In this paper, we report a nuclear magne
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8cfef0b6b132a8bb7466362f00481585
https://doi.org/10.1021/jf504836d
https://doi.org/10.1021/jf504836d
Publikováno v:
Bioscience, biotechnology, and biochemistry. 80(11)
High-performance liquid chromatography analysis is used to examine the distribution of isoflavones in different parts of soybean sprouts. Between the seed leaf and hypocotyl, the ratio of isoflavones differs depending on the aglycone type. Glycitein
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9edb8ff8505c0202c355b9738b68ab3a
https://pubmed.ncbi.nlm.nih.gov/27297025
https://pubmed.ncbi.nlm.nih.gov/27297025
Autor:
Asaki Suzaki, Sayuri Ninomiya, Kohji Nishida, Mitsuhiko Nakada, Takauma Kobayashi, Takashi Fujikado
Publikováno v:
Clinical Ophthalmology (Auckland, N.Z.)
Takashi Fujikado,1 Sayuri Ninomiya,2 Takuma Kobayashi,2 Asaki Suzaki,3 Mitsuhiko Nakada,3 Kohji Nishida4 1Department of Applied Visual Science, Osaka University Graduate School of Medicine, Suita, 2Itami Chuo Eye Clinic, Itami, 3Menicon, Nagoya, 4Dep
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::047d35d592b6345d14d62e8cb5924697
https://doi.org/10.2147/opth.s66884
https://doi.org/10.2147/opth.s66884
Autor:
Tingfii Liang, Feifei Wei, Yi Lu, Yoshinori Kodani, Mitsuhiko Nakada, Takuya Miyakawa, Masara Tanokura
Publikováno v:
Journal of Agricultural & Food Chemistry; 1/21/2015, Vol. 63 Issue 2, p683-691, 9p
Autor:
Takashi Fujikado, Sayuri Ninomiya, Takuma Kobayashi, Asaki Suzaki, Mitsuhiko Nakada, Kohji Nishida
Publikováno v:
Clinical Ophthalmology; 2014, Vol. 8, p1947-1956, 10p