Suppression of Hydrogen Peroxide-induced Mammalian Cytotoxicity by Nordihydroguaiaretic Acid
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概要
- 論文の詳細を見る
- 社団法人日本農芸化学会の論文
- 1992-07-23
著者
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NAKAYAMA Tsutomu
Department of Food and Nutritional Sciences, and Global COE Program, University of Shizuoka
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川岸 舜朗
Department Of Food And Nutrition Sugiyama Jogakuen University
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川岸 舜朗
名古屋大学
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川岸 舜朗
Emeritus Professor Of Nagoya University
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OSAWA Toshihiko
Department of Food Science and Technology, Nagoya University
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KAWAKISHI Shunro
Department of Food Science and Technology, Nagoya University
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HORI Kenzo
Department of Chemistry, Nagaoka University of Technology
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Hori Kenzo
Department Of Food Science And Technology Nagoya University
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Hori Kenzo
Department Of Chemistry Nagaoka University Of Technology
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Osawa Toshihiko
Department Of Applied Physics Tokyo University Of Agriculture And Technology
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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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Kawakishi Shunro
Department Of Food And Nutrition Sugiyama Jogakuen University
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Nakayama Tsutomu
Department Of Food And Nutritional Sciences And Global Center Of Excellence (coe) Program University
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OSAWA Toshihiko
Department of Applied Biological Science, Nagoya University
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NAKAYAMA Tsutomu
Department of Agricultural Chemistry, The University of Tokyo
関連論文
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- Direct Evidence of Interaction of a Green Tea Polyphenol, Epigallocatechin Gallate, with Lipid Bilayers by Solid-state Nuclear Magnetic Resonance
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- Comprehensive Analysis of Polyphenols in Fruits Consumed in Japan
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- Mechanisms and Structural Specificity of Hydrogen Peroxide Formation during Oxidation of Catechins
- Steric Effects on Interaction of Tea Catechins with Lipid Bilayers(Food & Nutrition Science)
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- Interaction of Tea Catechins with Lipid Bilayers Investigayted with Liposome Systems
- Determination of Hydrogen Peroxide by High-Performance Liquid Chromatography with a Cation-Exchange Resin Gel Column and Electrochemical Detector
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- 低水文系食品の焙焼過程における加熱反応生成物に及ぼす種々のアミノ酸の影響について
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- New Potent Antioxidative o-Dihydroxyisoflavones in Fermented Japanese Soybean Products
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- Effect of Pitching Yeast and Wort Preparation on Flavor Stability of Beer
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- Screening for Antioxidative Activity of Edible Pulses
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- EXPERIENCES ON ULTRASONIC IRRADIATION OF THE CAROTID GLAND HYPERTENSION THERAPY
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- モノブロムフェニルグルコシド類の放射線増感効果とそれらの水溶液の放射線分解
- The Antioxidative Substances in Cacao Liquor
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