Actions of the food components catechin, capsaicin and capsaicin glucoside on ileal contraction.

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概要

• 論文の詳細を見る

• Actions of the food components (-)-epigallocatechin gallate (EGCG, the major green tea component), capsaicin (the major pungent component) and capsaicin glucoside transformed by using the cultured plant cells of Phytolacca Americana on ileal contraction were investigated for evaluation of their functionality. Ileal contraction elicited by selective nerve electrical stimulation was inhibited by 100 μM EGCG and 50 μM capsaicin; however, 50 μM capsaicin glucosides did not induce any effects, possibly because of the partial change of its structure by glucosylation.

• 千葉科学大学の論文
• 2009-02-28

著者

• KATSURAGI Hisashi

  Sunny Health Co. Ltd.

• Kwon Soonil

  Department Of Global Agricultural Sciences The University Of Tokyo

• Hamada Hiroki

  Department Of Applied Sci. Okayama University Of Science

• Katayama Yoshifumi

  Department Of Applied Physics Faculty Of Engineering University Of Tokyo

• Homma Tomoo

  Department Of Biotechnology Maebashi Institute Of Technology

• Hirai Keiji

  Department Of Architecture Nishinippon Institute Of Technology

• Homma Tomoo

  Department of Environmental System Science, Faculty of Risk and Crisis Management, Chiba Institute of Science

• HAMADA Hiroki

  Department of Applied Sci. , Okayama University of Science

• KWON Soonil

  Department of Applied Science, Faculty of Science, Okayama University of Science

• Hisashi KATSURAGI

  Sunny Health Co. Ltd.

• Hiroki HAMADA

  Department of Life Science, Faculty of Science, Okayama University of Science

• Yoshifumi KATAYAMA

  Department of Autonomic Physiology, Medical Research Institute, Tokyo Medical and Dental University

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