Search Results - "Asanuma, Toshimichi"

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  1. 1

    Cellular Anti-Inflammatory and Antioxidant Activities of Bamboo Sasa albomarginata Leaf Extract and Its Constituent Coumaric Acid Methyl Ester by Kojima, Shiori, Hakamata, Masatoshi, Asanuma, Toshimichi, Suzuki, Rie, Tsuruda, Jun-ichi, Nonoyama, Takeshi, Lin, Yinzhi, Fukatsu, Hitomi, Koide, Naoki, Umezawa, Kazuo

    Published in TheScientificWorld (25-10-2022)
    “…Background. Hot water extract of Sasa albomarginata (Kumazasa) leaves is commercially available and used as a dietary supplement or skincare cream. The extract…”
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    Journal Article
  2. 2

    The impact of theaflavins on systemic-and microcirculation alterations: The murine and randomized feasibility trials by Saito, Akiko, Nakazato, Risa, Suhara, Yoshitomo, Shibata, Masahiro, Fukui, Toshiki, Ishii, Takeshi, Asanuma, Toshimichi, Mochizuki, Kazuo, Nakayama, Tsutomu, Osakabe, Naomi

    Published in The Journal of nutritional biochemistry (01-06-2016)
    “…Theaflavins are polyphenols found in black tea; their physiological activities were not well investigated. The present study in rats evaluated the influence of…”
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    Journal Article
  3. 3

    Tea polyphenols ameliorate fat storage induced by high-fat diet in Drosophila melanogaster by Kayashima, Yasunari, Murata, Shinichi, Sato, Misaki, Matsuura, Kanako, Asanuma, Toshimichi, Chimoto, Junko, Ishii, Takeshi, Mochizuki, Kazuo, Kumazawa, Shigenori, Nakayama, Tsutomu, Yamakawa-Kobayashi, Kimiko

    Published in Biochemistry and biophysics reports (01-12-2015)
    “…Polyphenols in tea are considered beneficial to human health. However, many such claims of their bioactivity still require and evidence. Using as a model…”
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  4. 4

    Characterisation of volatile and non-volatile metabolites in etiolated leaves of tea (Camellia sinensis) plants in the dark by Yang, Ziyin, Kobayashi, Eiji, Katsuno, Tsuyoshi, Asanuma, Toshimichi, Fujimori, Tamaki, Ishikawa, Takamasa, Tomomura, Miho, Mochizuki, Kazuo, Watase, Takaya, Nakamura, Yoriyuki, Watanabe, Naoharu

    Published in Food chemistry (15-12-2012)
    “…► Dark treatment increased volatile phenylpropanoids/benzenoid (VPB) levels in tea leaves. ► The phosphate metabolites, shikimic, prephenic, and phenylpyruvic…”
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    Journal Article