Zobrazeno 1 - 10
of 59
pro vyhledávání: '"Yoshiharu Okuno"'
Autor:
Takahiko Mitani, Yasuko Yawata, Nami Yamamoto, Yoshiharu Okuno, Hidefumi Sakamoto, Mitsunori Nishide, Shin-ichi Kayano
Publikováno v:
Foods, Vol 12, Iss 18, p 3444 (2023)
Japanese pepper (sansho, Zanthoxylum piperitum) contains several types of sanshools belonging to N-alkylamides. Because of the long-chain unsaturated fatty acids present in their structure, sanshools are prone to oxidative deterioration, which poses
Externí odkaz:
https://doaj.org/article/02401874dbf34e27ba4c9a8943899d66
Autor:
Ryohei Kono, Misa Nakamura, Sachiko Nomura, Naomi Kitano, Tomoko Kagiya, Yoshiharu Okuno, Ken-ichi Inada, Akihiko Tokuda, Hirotoshi Utsunomiya, Masami Ueno
Publikováno v:
Scientific Reports, Vol 8, Iss 1, Pp 1-15 (2018)
Abstract Japanese apricot (Prunus mume; ume) is a traditional food in Japan that has been shown to have various beneficial health effects. There is some evidence to suggest that ume is also effective against allergic disease. Here, we conducted a cro
Externí odkaz:
https://doaj.org/article/392f8dc5541e40768af6f4d16b863e58
Publikováno v:
大阪河﨑リハビリテーション大学紀要 = Journal of Osaka Kawasaki Rehabilitation University. 17:6-17
Review
果物、野菜、スパイスなどの植物性食品はそれらがもつ天然物質による作用により、様々な健康効果を発揮する。健康に有益な植物性食品は機能性食品とも呼ばれ、健康長寿の
果物、野菜、スパイスなどの植物性食品はそれらがもつ天然物質による作用により、様々な健康効果を発揮する。健康に有益な植物性食品は機能性食品とも呼ばれ、健康長寿の
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=jairo_______::aaac2c91a62b0ec07341951da250a3bd
http://id.nii.ac.jp/1664/00000370/
http://id.nii.ac.jp/1664/00000370/
Autor:
Sachiko, Nomura, Ryohei, Kono, Masakazu, Imaoka, Fumie, Tazaki, Yoshiharu, Okuno, Hirotoshi, Utsunomiya, Masatoshi, Takeda, Misa, Nakamura
Publikováno v:
Bioscience, Biotechnology, and Biochemistry. 86:528-534
The fruit of Prunus mume (ume, also known as Japanese apricot) has been used as a functional food in Japan since ancient times. We previously reported that ume stimulates the differentiation of preosteoblastic cells. Osteocalcin (OCN) is secreted by
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::07ebeb6ed708e91c936843b9a571e5b4
https://doi.org/10.1093/bbb/zbac013
https://doi.org/10.1093/bbb/zbac013
Autor:
Keisuke Okuno, Keiichi Okuno, Ryohei Kuroda, Stephanie Cicalese, Yoshiharu OKUNO, Ryohei Kono, Shinsuke MARUMOTO, Hirotoshi Utsunomiya, Satoru Eguchi
Publikováno v:
Hypertension. 79
A fruit of the Prunus mume is a traditional and familiar food in Asian countries and is most often pickled or used to make wine and juice concentrate. Recently, Bainiku-ekisu, an infused juice concentrate of Prunus mume is attracting attention as a p
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::00ab62c8da7ad942eeaedb180e0220dd
https://doi.org/10.1161/hyp.79.suppl_1.p124
https://doi.org/10.1161/hyp.79.suppl_1.p124
Autor:
Takahiro Watari, Takashi Yamaguchi, P. Thao Tran, Yoshiharu Okuno, Yukina Miyashita, Masataka Aoki
Publikováno v:
Biotechnology Letters. 43:813-823
Heterotrophic manganese (Mn)-oxidizing microorganisms responsible for biogenic manganese oxide (Bio-MnOx) production are fastidious. Their enrichment is not easily accomplished by merely adding a soluble organic substrate to non-sterile mixed culture
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1c0f6bbf0a37963a216847896fb261e5
https://doi.org/10.1007/s10529-021-03088-z
https://doi.org/10.1007/s10529-021-03088-z
Autor:
Keisuke Okuno, Keiichi Torimoto, Ryohei Kuroda, Stephanie Cicalese, Yoshiharu Okuno, Ryohei Kono, Shinsuke Marumoto, Hirotoshi Utsunomiya, Satoru Eguchi
Publikováno v:
The FASEB Journal. 36
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ef0ed6547ac01bb3374bee8ffc2cee94
https://doi.org/10.1096/fasebj.2022.36.s1.r4531
https://doi.org/10.1096/fasebj.2022.36.s1.r4531
Autor:
Ryohei Kuroda, Stephanie Cicalese, Ryohei Kono, Yoshiharu Okuno, Yuriko Ueda, Hirotoshi Utsunomiya, Satoru Eguchi, Shinsuke Marumoto, Keisuke Okuno
Publikováno v:
Hypertension. 78
Ume ( Prunus mume ), is a traditional and familiar food in Asian countries, and is most often pickled or used to make wine and juice concentrate. Recently, Ume is attracting attention as a health food. We previously reported that Ume attenuates the a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0c81bb580a1e41669668408702054063
https://doi.org/10.1161/hyp.78.suppl_1.p218
https://doi.org/10.1161/hyp.78.suppl_1.p218
(Digital Presentation) Physicochemical Characterization of Sulfonate-Based Phosphonium Ionic Liquids
Publikováno v:
ECS Meeting Abstracts. :2079-2079
Ionic liquids (ILs) have unique physicochemical properties such as favorable solubility of organic and inorganic compounds, relatively high ionic conductivity, no measurable vapor pressure, high thermal stability, low flammability, etc. ILs are also
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6ba76e12c953e3a439e8450effd795a3
https://doi.org/10.1149/ma2022-02552079mtgabs
https://doi.org/10.1149/ma2022-02552079mtgabs
Autor:
Radha Bonala, Francis Johnson, Arthur P. Grollman, Viktoriya S. Sidorenko, Yoshimitsu Oda, Yoshiharu Okuno, Sivaprasad Attaluri
Publikováno v:
Environmental and Molecular Mutagenesis
Aristolochic acids (AAs) are human nephrotoxins and carcinogens found in concoctions of Aristolochia plants used in traditional medicinal practices worldwide. Genotoxicity of AAs is associated with the formation of active species catalyzed by metabol
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7b9b9eaf12957a9df59f9f4c62e3753e
https://doi.org/10.1002/em.22321
https://doi.org/10.1002/em.22321