Effect of Dietary Antioxidants on Serum Lipid Contents and Immunoglobulin Productivity of Lymphocytes in Sprague-Dawley Rats

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概要

• 論文の詳細を見る

• Sprague-Dawley rats were fed α-tocopherol, tocotrienol, or quercetin to examine their dietary effects on serum lipid contents and immunoglobulin productivity. In tocotrienol or quercetin groups, serum triglyceride was lower than in the none group. Moreover, in the α-tocopherol group, serum IgA level and IgA productivity of MLN lymphocytes were high, while in the tocotrienol group, IgM productivity of spleen lymphocytes and IgA, IgG, and IgM productivity of MLN lymphocytes were high. Thus, we suggested each antioxidant had different effects in rats.

• 社団法人日本農芸化学会の論文
• 1999-03-23

著者

• Yamada Koji

  Department Of Bioscience And Biotechnology Faculty Of Agriculture Kyushu University

• YAMADA Koji

  Laboratory of Food Chemistry, Department of Bioscience and Biotechnology, Faculty of Agriculture, Ky

• Yamada Koji

  Laboratory Of Food Chemistry Division Of Applied Biological Chemistry Department Of Bioscience And B

• Sugano M

  Faculty Of Environmental And Symbiotic Sciences Prefectural University Of Kumamoto

• Sugano M

  Faculty Of Environmental And Symbiotic Science Prefectural University Of Kumamoto

• Sakono M

  Laboratory Of Nutrition Chemistry Faculty Of Agriculture Graduate School Of Kyushu University

• Yazawa K

  九州大学 農学部生物機能化学食糧化学

• Sugano M

  Kumamoto Prefectural Univ. Kumamoto Jpn

• Sugano Michihiro

  Faculty Of Environmental And Symbiotic Science Prefectural University Of Kumamoto

• Sugano Michihiro

  Fac. Of Environmental And Symbiotic Sciences Prefectural Univ. Of Kumamoto

• Sugano Michihiro

  Laboratory Of Nutrition Chemistry Kyushu University School Of Agriculture

• SUGANO Michihiro

  Department of Living Environment Science, Kumamoto Prefectural University

• NONAKA Michiko

  Laboratory of Food Chemistry, Department of Bioscience and Biotechnology, Division of Bioresource an

• KAKU Shihoko

  Laboratory of Food Science Department of Food Science and Technology, Faculty of Agriculture, Kyushu

• YUNOKI Shinichi

  Laboratory of Food Science Department of Food Science and Technology, Faculty of Agriculture, Kyushu

• OHKURA Kenichi

  Laboratory of Food Science Department of Food Science and Technology, Faculty of Agriculture, Kyushu

• MORI Mitsuo

  Laboratory of Food Science, Department of Food Science and Technology, Faculty of Agriculture, Kyush

• Nonaka Masahiko

  Food Research & Development Laboratories Ajinomoto Co. Inc.

• Sugano M

  Laboratory Of Food Chemistry Division Of Bioresource And Bioenvironmental Sciences Graduate School K

• Nakajima Masatoshi

  Department Of Applied Biological Chemistry University Of Tokyo

• Nakayama M

  Dept. Biol. Sci. Fac. Biosci. Biotechnol. Tokyo Inst. Technol.

• Yamada K

  Laboratory Of Food Chemistry Division Of Applied Biological Chemistry Department Of Bioscience And B

• Nonaka M

  Kyushu Univ. Fukuoka Jpn

• Kaku Shihoko

  Division Of Applied Biological Chemistry Department Of Bioscience And Biotechnology Faculty Of Agric

• Ohkura Kenichi

  Division Of Applied Biological Chemistry Department Of Bioscience And Biotechnology Faculty Of Agric

• Mori M

  Laboratory Of Food Chemistry Department Of Bioscience And Biotechnology Division Of Bioresource And

• Yunoki Shinichi

  Department Of Bioscience And Biotechnology Division Of Bioenvironmental Sciences Graduate School Of

• Nonaka M

  Department Of Applied Biological Chemistry The University Of Tokyo

• Sugano Michihiro

  Deparment Of Food Science And Technology Faculty Of Agriculture Kyushu University

• Yamada Koji

  Laboratopy Of Food Chemistry Department Of Bioscience And Biotechnology Division Of Bioresource And

• Mori Mitsuo

  Laboratory of Food Chemistry, Department of Bioscience and Biotechnology, Division of Bioresource and Bioenvironmental Science, Graduate School Kyushu University

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