Zobrazeno 1 - 10
of 28
pro vyhledávání: '"Senji Sakanaka"'
Publikováno v:
Bioscience, biotechnology, and biochemistry. 56(6)
The hydroxyl radical scavenging action of green tea tannin given orally to rats with experimental renal failure was examined by using the urinary methylguanidine excretion as an index. In rats given 2 mg of a green tea tannin mixture, the urinary met
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::abeeebe6aa2b312074c24fb5a190f0ca
https://pubmed.ncbi.nlm.nih.gov/27280810
https://pubmed.ncbi.nlm.nih.gov/27280810
Publikováno v:
Bioscience, biotechnology, and biochemistry. 56(4)
The effects of green tea polyphenols, inhibitors of various biological activities of cariogenic bacteria in vitro, on caries development were examined using conventional rats. A total of 96 male rats were divided into 8 groups and the rats in the tes
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::89618703945760af78aa89b0107ff203
https://pubmed.ncbi.nlm.nih.gov/27280653
https://pubmed.ncbi.nlm.nih.gov/27280653
Autor:
Senji Sakanaka, Yuuya Ishihara
Publikováno v:
Food Chemistry. 107:739-744
Five kinds of vinegars (two kinds of persimmon vinegars, unpolished rice vinegar, polished rice vinegar, and apple vinegar) were evaluated for their scavenging activity towards 1,1-diphenyl-2-picrylhydrazyl (DPPH) radicals, superoxide radicals, and h
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5ee38bbd241185d3adc28005a7344b68
https://doi.org/10.1016/j.foodchem.2007.08.080
https://doi.org/10.1016/j.foodchem.2007.08.080
Autor:
Senji Sakanaka, Yumi Tachibana
Publikováno v:
Food Chemistry. 95:243-249
Egg-yolk protein hydrolysates were prepared by the enzymic hydrolysis of fat-free egg-yolk protein. The active oxygen scavenging activity, of egg-yolk protein hydrolysates, was investigated using several methods. Egg-yolk protein hydrolysates suppres
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9ee44a91a24f41decb8b13e4cf122a21
https://doi.org/10.1016/j.foodchem.2004.11.056
https://doi.org/10.1016/j.foodchem.2004.11.056
Publikováno v:
Food Chemistry. 89:569-575
Water and methanol extracts of persimmon leaf tea were studied for antioxidant and radical-scavenging activities. Antioxidant activity was measured using a β-carotene bleaching method. The activity of water extract was very strong and 0.125% higher
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::38e5235312bf4043c20e773c6b7812f5
https://doi.org/10.1016/j.foodchem.2004.03.013
https://doi.org/10.1016/j.foodchem.2004.03.013
Publikováno v:
Food Chemistry. 86:99-103
The antioxidant activities of egg-yolk protein hydrolysates in a linoleic acid system were investigated. Egg-yolk protein hydrolysates were prepared by enzymic hydrolysis of fat-free egg-yolk protein, which led to the main peak of the molecular mass
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2928028b17f10745cc519e09060d64b9
https://doi.org/10.1016/j.foodchem.2003.08.014
https://doi.org/10.1016/j.foodchem.2003.08.014
Autor:
Senji Sakanaka, Yuki Okada
Publikováno v:
Journal of Agricultural and Food Chemistry. 52:1688-1692
The effect of polyphenolic compounds isolated from green tea (Camellia sinensis) on the production of toxic end metabolites of Porphyromonas gingivalis was investigated. Green tea polyphenols completely inhibited the production of n-butyric acid and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::cecee3bb77e0359ec074fb2552649465
https://doi.org/10.1021/jf0302815
https://doi.org/10.1021/jf0302815
Autor:
Senji Sakanaka
Publikováno v:
Journal of Agricultural and Food Chemistry. 51:3140-3143
Lignocellulose prepared from sawdust was investigated for its potential application in obtaining a raw decaffeinated tea polyphenol fraction from tea extract. Tea polyphenols having gallate residues, namely, (-)epigallocatechin gallate (EGCg) and (-)
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d76f5b5108dd84dbf8c3d33bc90db4e6
https://doi.org/10.1021/jf0208738
https://doi.org/10.1021/jf0208738
Physiological and Technological Functions of Partially Hydrolysed Guar Gum (Modified Galactomannans)
Publikováno v:
Advanced Dietary Fibre Technology
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9337454794894060fdfbaca80205328b
https://doi.org/10.1002/9780470999615.ch30
https://doi.org/10.1002/9780470999615.ch30
Publikováno v:
Journal of Food Composition and Analysis. 13:773-781
The efficiency of nitrogen utilization of egg-yolk protein, which was produced by delipidation of hen's egg yolk with ethanol, was evaluated in terms of protein efficiency ratio and nitrogen balance in rats. Enzymatic digestion with pepsin and pancre
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5528dfb9def09955837c03f9577d9b2f
https://doi.org/10.1006/jfca.2000.0914
https://doi.org/10.1006/jfca.2000.0914