Antioxidative Flavonoids Isolated from Osbeckia chinensis L.
スポンサーリンク
概要
著者
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SU Jeng-De
Department of Food Science & Technology, Faculty of Agriculture, Nagoya University
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Kawakishi Shunro
Department Of Food And Nutrition Sugiyama Jogakuen University
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OSAWA Toshihiko
Department of Applied Biological Science, Nagoya University
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Su Jeng-De
Department of Food Science and Technology, Nagoya University
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NAMKI Mitsuo
Department of Food Science and Technology, Nagoya University
関連論文
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- Inhibitory Effect of Histamine H_3-Receptor Antagonist Cimetidine against Copper(II)/Ascorbate-mediated Protein Damage(Food & Nutrition)
- Stimulation of Iron/Ascorbate-dependent Lipid Peroxidation by Histamine(Food & Nutrition)
- Effects of Polyphenol Substances Derived from Theobroma cacao on Gastric Mucosal Lesion Induced by Ethanol
- Absorption and Excretion of the 8-Hydroxydaidzein in Rats after Oral Administration and Its Antioxidant Effect
- Expression and Characterization of Endopeptidase in Suspension-cultured Cells of French Bean
- Oxidative Damage of Glycated Protein in the Presence of Transition Metal Ion(Food & Nutrition)
- Selective Oxidation of Tryptophan and Histidine Residues in Protein through the Copper-catalyzed Autoxidation of _L-Ascorbic Acid(Food & Nutrition)
- 2-[3-(2-Thioxopyrrolidin-3-ylidene)methyl]-tryptophan, a Novel Yellow Pigment in Salted Radish Roots(Food & Nutrition Science)
- Cimetidine Anti-ulcer Drug as a Powerful Hydroxyl Radical Scavenger(Food & Nutrition)
- Oxidative Depolymerization of Polysaccharides Induced by the Ascorbic Acid-Copper Ion Systems(Food & Nutrition)
- Reactivity of Amylose and Dextran in Metal-Catalyzed Hydroxyl Radical Generating Systems(Food & Nutrition)
- New Potent Antioxidative o-Dihydroxyisoflavones in Fermented Japanese Soybean Products
- Formation Mechanism for Potent Antioxidative o-Dihydroxyisoflavones in Soybeans Fermented with Aspergillus saitoi
- Potent Antioxidative Isoflavones Isolated from Soybeans Fermented with Aspergillus saitoi
- Inhibitory Effects of Caffeic Acid Ethyl Ester on H_2O_2-induced Cytotoxicity and DNA Single-strand Breaks in Chinese Hamster V79 Cells
- Suppression of Hydrogen Peroxide-induced Cytotoxicity toward Chinese Hamster Lung Fibroblasts by Decylubiquinone, a Coenzyme Q Homolog
- Antioxidative and Prooxidative Activity of Caffeic Acid toward H_2O_2-induced DNA Strand Breakage Dependent on the State of the Fe Ion in the Medium
- Suppression of Hydrogen Peroxide-induced Mammalian Cytotoxicity by Nordihydroguaiaretic Acid
- Occurrence of Stereoisomers of 1-(2'-Pyrrolidinethione-3'-yl)-1,2,3,4-tetrahydro-β-carboline-3-carboxylic Acid in Fermented Radish Roots and Their Different Mutagenic Properties
- Oxidation Product Derived from a Tetrahyro-β-carboline Derivative, the Yellowish Precursor of Processed Radish Root
- Generation of a β-Carboline Derivative, the Yellowish Precursor of Processed Radish Roots, from 4-Methylthio-3-butenyl Isothiocyanate and L-Tryptophan(Food & Nutrition)
- Isolation and Identification of a Novel β-Carboline Derivative in Salted Radish Roots, Raphanus sativus L.(Food & Nutrition)
- Identification of Enolated 2-Thioxo-3-pyrrolidinecarbaldehyde, a New Degradation Product of 4-Methylthio-3-butenyl Isothiocyanate(Food & Nutrition)
- OXIDATION REACTION OF AMINO ACID DERIVATIVES CATALYZED BY COPPER (II) AND IRON (II)-COMPLEX
- The Hydroxyl Radical Generated by an Iron (II)/EDTA/Ascorbate System Preferentially Attacks Tryptophan Residues of the Protein(Food & Nutrition)
- Effects of Polyphenol Oxidase Activity in Wheat Flour on Protein-Bound 5-S-Cysteinyldopa Formation in Gluten
- Desmutagenic Action of Food Components on Mutagens Formed by the Sorbic Acid/Nitrite Reaction(Food & Nutrition)
- Role of Fermentation Conditions on Flavor Stability of Beer
- Role of Free Radicals in Chemiluminescence Generation during the Beer Oxidation Process(Food & Nutrition)
- A Novel Antioxidative Synergist Isolated from Osbeckia chinensis L.(Organic Chemistry)
- Kinetic and Thermodynamic Analyses of the Cyclodextrin-Allyl Isothiocyanate Inclusion Complex in an Aqueous Solution
- Decomposition Rate of Allyl Isothiocyanate in Aqueous Solution
- Structure of Novel Antioxidative Lignan Glucosides Isolated from Sesame Seed
- Supercritical Fluid Extracts of Rosemary Leaves Exhibit Potent Anti-Inflammation and Anti-Tumor Effects
- Screening for Antioxidative Activity of Edible Pulses
- Relationship between the Integrated Intensity of the Power Spectrum of Scattered Light and Tissue Blood Volume by the Dynamic Light Scattering Method
- Antimicrobial Substance, 3',4'-Dihydroxyacetophenone, in Coffee Residue
- Optical Resolution of 1-(Methyl-sulfinyl)-propyl Alk(en)yl Bisulfides, Inhibitors of Platelet Aggregation Isolated from Onion(Food & Nutrition)
- Formation of 2,3-Dihydro-3,4-dihydroxy-5-acetylfuran in the Reaction between D-Fructose and β-Alanine(Food & Nutrition)
- Formation of 3-{N-(2-Formyl-5-hydromethylpyrrolyl)}-propionic Acid, 3-{N-(2-Methyl-3,6-dihydro-4,5,6-trihydroxyl)}-pyridine, and 3-Deoxyglucosone during the Millard Reaction between D-Fructose and β-Alanine
- The Antioxidative Substances in Cacao Liquor
- Antioxidative Mechanism and Apoptosis Induction by 3-Hydroxyanthranilic Acid, an Antioxidant in Indonesian Food Tempeh, in the Human Hepatoma-Derived Cell Line, HuH-7
- Characteristics of Antioxidative Flavonoid Glycosides in Lemon Fruit
- Lipid Peroxidation of Liposome Induced by Glucosone.
- Antioxidative Defense Systems in Rice Hull against Damage Caused by Oxygen Radicals
- Oxidative Degradation of β-Cyclodextrin Induced by an Ascorbic Acid-Copper Ion System
- Effects of long-term supplementation with tetrahydrocurcumin and branched-chain amino acids on glucose tolerance and muscle protein content in mature rats
- Screening for Antioxidative Activity of Crude Drugs
- Antioxidative Flavonoids Isolated from Osbeckia chinensis L.
- Role of Active Oxygen Species in the Toxic Effects of Glucosone on Mammalian Cells.
- Antioxidant Effect of the Reaction Mixture of Dehydroascorbic Acid with Tryptophan
- Isolation and Identification of an Antioxidant Product from the Reaction Mixture of Dehydroascorbic Acid with Tryptophan
- Suppression of Hydrogen Peroxide-Induced Cytotoxicity toward Chinese Hamster Lung Fibroblasts by Chemically Modified Curcumin.
- Isolation of Eriocitrin(Eriodictyol 7-rutinoside) from Lemon Fruit(Citrus limon BURM. f.) and Its Antioxidative Activity.
- Suppressive Effect of Components in Lemon Juice on Blood Pressure in Spontaneously Hypertensive Rats.
- Radiolytic Chain Reaction of m-Iodophenyl β-D-glucoside with Radical Anion of Carbon Dioxide Produced from Formate
- Studies on Antioxidative Substances in Sesame Seed