Interaction of Tea Catechins with Lipid Bilayers Investigayted with Liposome Systems
スポンサーリンク
概要
- 論文の詳細を見る
Interaction of tea catechins with lipid bilayers was investigated with liposome systems, which enabled us to separate liposomes from the external medium by centrifugation. We found that epicatechin gallate had the highest affinity for lipid bilayers, followed by epigallocatechin gallate, epicatechin, and epigallocatechin. Epicatechin gallate and epigallocatechin gallate in the surface of lipid bilayer perturbed the membrane structure.
- 社団法人日本農芸化学会の論文
- 1999-12-23
著者
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HARA YUKIHIKO
Food Research Laboratories, Mitsui Norin Co., Ltd.
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Nanjo Fumio
Food Research Laboratories, Mitsui Norin Co., Ltd.
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Kumazawa S
Laboratory Of Functional Food Science And Global Coe Program In The 21st Century School Of Food And
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Kumazawa S
School Of Food And Nutritional Sciences University Of Shizuoka
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Kumazawa Shigenori
静岡県立大学 食品栄養科学部
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Nakayama Tsutomu
School of Food and Nutritional Sciences, University of Shizuoka
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Kumazawa Shigenori
School Of Food And Nutritional Sciences University Of Shizuoka
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Kumazawa Shigenori
Mcc-group Science & Technology Research Center Mitsubishi Chemical Corporation
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HASHIMOTO Toshihiko
School of Food and Nutritional Sciences, University of Shizuoka
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Nanjo F
Mitsui Norin Co. Shizuoka Jpn
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Nanjo Fumio
Food Research Institute Mitsui Norin Co. Ltd.
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Nanjo Fumio
Food Research Laboratories Mitsui Norin Company
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Hara Yukihiko
Food Research Institute Mitsui Norin Co. Ltd.
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Kumazawa Shigenori
School Of Food And Nutritional Sciences And Coe Program Of 21st Century University Of Shizuoka
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Nakayama T
Laboratory Of Functional Food Science And Global Coe Program In The 21st Century School Of Food And
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Nakayama Tsutomu
School Of Food And Nutritional Sciences University Of Shizuoka
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Nanjo Fumio
Food Res. Laboratories Mitsui Norin Co. Ltd.
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Hara Yukihiko
Food Research Institute Mitsui Norin Co.
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Hashimoto T
School Of Food And Nutritional Sciences University Of Shizuoka
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