Zobrazeno 1 - 10
of 98
pro vyhledávání: '"Tojiro TSUSHIDA"'
Autor:
Toshikazu Komoda, Naoki Shimizu, Takahiro Eitsuka, Kiyotaka Nakagawa, Tojiro Tsushida, Natsumi Hayasaka, Satoshi Mohri, Teruo Miyazawa
Publikováno v:
Journal of agricultural and food chemistry. 66(43)
Luteolin is a flavonoid present in plants in the form of aglycone or glucosides. In this study, luteolin glucosides (i.e., luteolin-7- O-β-d-glucoside, luteolin-7- O-[2-(β-d-apiosyl)-β-d-glucoside], and luteolin-7- O-[2-(β-d-apiosyl)-6-malonyl-β
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1bdb410b3e59866233374d3a7eff989c
https://pubmed.ncbi.nlm.nih.gov/30280574
https://pubmed.ncbi.nlm.nih.gov/30280574
Autor:
Hideaki Oike, Tojiro Tsushida, Yukari Akimoto, Mutsumi Sakurai, Katsunari Ippoushi, Masuko Kobori, Yumiko Takahashi
Publikováno v:
Molecular Nutrition & Food Research
cope To examine the effect of dietary quercetin on the function of epididymal adipose tissue (EAT) in Western diet-induced obese mice. Methods and results C57BL/6J mice were fed a control diet; a Western diet high in fat, cholesterol, and sucrose; or
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::013b82f6c433aa67a8fcc5a6cbf8f7b0
https://doi.org/10.1002/mnfr.201500595
https://doi.org/10.1002/mnfr.201500595
Publikováno v:
Nippon Shokuhin Kagaku Kogaku Kaishi. 58:105-112
（1）80％エタノールを溶媒に用いたASE抽出法でカロテノイドとポリフェノールを同時に効率的に抽出する事が可能であり，分析作業を簡素化できた．（2） ニシヨモギ，ボタンボウフウ
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::71645eacbdfa4f81718d7cb62cacb79f
https://doi.org/10.3136/nskkk.58.105
https://doi.org/10.3136/nskkk.58.105
Publikováno v:
Nippon Shokuhin Kagaku Kogaku Kaishi. 57:525-531
本研究では，AOAC Internationalの基準に基づき，代表的な抗酸化物質を用いて抗酸化能測定法であるH-ORAC法の室間共同試験を行い，精度の調査を行った．室間共同試験には5種（（＋）-カテ
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::dd2a3a0fe414000d1685ac329da67d94
https://doi.org/10.3136/nskkk.57.525
https://doi.org/10.3136/nskkk.57.525
Autor:
Tojiro Tsushida, Ichiho Mikami, Odbayar Tseye-Oidov, Badamhkand Demberel, Jun Watanabe, Takashi Ide, Toshinori Kimura
Publikováno v:
Food Science and Technology Research. 16:169-174
Antioxidant capacities (AOCs) and total phenolic (TP) content of 11 species of Polygonaceae from Mongolia were evaluated using diphenyl picrylhydrazyl radical (DPPH), oxygen radical antioxidant capacity (ORAC) and Folin-Ciocalteu (F-C) assays. Additi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::514b45d2aa4e9b8a551a41818eea679f
https://doi.org/10.3136/fstr.16.169
https://doi.org/10.3136/fstr.16.169
Publikováno v:
Food Chemistry. 114:263-269
Thermally processed fruits and vegetables have long been considered to have a lower nutritional value compared with the fresh produce. This consideration is based on the fact that vitamin C or other thermolabile compounds may lose their activity due
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fb0a95ecb3973d2dd3cb460e443a45ec
https://doi.org/10.1016/j.foodchem.2008.09.050
https://doi.org/10.1016/j.foodchem.2008.09.050
Publikováno v:
Molecular and Cellular Biochemistry. 325:121-130
The impact of quercetin on the mRNA expression of hepatic enzymes involved in drug metabolism was evaluated with a DNA microarray and real-time PCR. Male Sprague-Dawley rats were fed an experimental diet containing either 0, 2.5, 5, 10, or 20 g/kg of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::10df92029d97ba9a3da423a30934a05d
https://doi.org/10.1007/s11010-009-0026-4
https://doi.org/10.1007/s11010-009-0026-4
Publikováno v:
KAGAKU TO SEIBUTSU. 47:237-243
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cecccb4bde5e2b31b75c431a9125f7bf
https://doi.org/10.1271/kagakutoseibutsu.47.237
https://doi.org/10.1271/kagakutoseibutsu.47.237
Publikováno v:
Food Chemistry. 103:106-114
Thermal treatments associated with food processing can alter the phenolic content of vegetables; yet, the biological properties associated with altered phenolic content have not been well delineated. We assessed the effects of various thermal treatme
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b2d07160fc24d6148ec8dea201682351
https://doi.org/10.1016/j.foodchem.2006.08.002
https://doi.org/10.1016/j.foodchem.2006.08.002
Publikováno v:
Food Science and Technology Research. 13:129-132
Recently there has been great interest in the biological effects of isoflavones. Intestinal flora play an important role in the metabolism and bioavailability of isoflavones. To estimate the effects of dietary isoflavones on physiological function, i
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8a58c1aa4c766f1a88890d44074ec969
https://doi.org/10.3136/fstr.13.129
https://doi.org/10.3136/fstr.13.129