Suppression of D-Galactosamine-Induced Rat Liver Injury by Glycosidic Flavonoids-Rich Fraction from Green Tea
スポンサーリンク
概要
- 論文の詳細を見る
Tea constituents that had a preventive effect on D-galactosamine-induced liver injury in rats were partially purified by column chromatography from a n-butanol-soluble fraction of green tea. The fraction containing glycosidic flavonoids was found to suppress the D-galactosamine-induced increase of plasma alanine aminotransferase and aspartate aminotransferase activities. These results indicate that glycosidic flavonoids contribute, at least in part, to the liver injury-preventive effect of green tea.
- 社団法人日本農芸化学会の論文
- 1999-03-23
著者
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WATANABE Naoharu
Department of Applied Biological Chemistry, Faculty of Agriculture, Shizuoka University
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Watanabe N
Faculty Of Agriculture Shizuoka University
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Watanabe Naoharu
Department Of Agricultural Chemistry The University Of Tokyo
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SUGIYAMA Kimio
Department of Applied Biological Chemistry, Faculty of Agriculture, Shizuoka University
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Sugiyama Kimio
Department Of Applied Biological Chemistry Faculty Of Agriculture Shizuoka University
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Sugiyama Kimio
静岡大学 農学部応用生物化学
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WADA Shingo
Department of Applied Biological Chemistry, Faculty of Agriculture, Shizuoka University
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HE Puming
Department of Applied Biological Chemistry, Faculty of Agriculture, Shizuoka University
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SAKATA Kanzo
Department of Applied Biological Chemistry, Faculty of Agriculture, Shizuoka University
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He P
Shizuoka Univ. Shizuoka Jpn
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Sugiyama K
Department Of Applied Biological Chemistry Faculty Of Agriculture Shizuoka University
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Sugiyama Kimio
岐阜大学 連合農学研究科
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He Puming
Department Of Applied Biochemistry Faculty Of Agriculture Shizuoka University
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Sakata Kanzo
Department Of Applied Biological Chemistry Faculty Of Agriculture Shizuoka University
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Sakata Kanzo
Department Of Agricultural Chemistry Shizuoka University
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Sugiyama Kimio
Department Of Applied Biochemistry Faculty Of Agriculture Shizuoka University
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Wada Shingo
Department Of Applied Biological Chemistry Faculty Of Agriculture Shizuoka University
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Sakata K
Institute For Chemical Research Kyoto University
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SUGIYAMA Kimio
Department of Agricultural Chemistry, Faculty of Agriculture, Shizuoka University
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