New Potent Antioxidative<i>o</i>-Dihydroxyisoflavones in Fermented Japanese Soybean Products
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- ESAKI Hideo
- Department of Food and Nutrition, Sugiyama Jogakuen University
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- KAWAKISHI Shunro
- Department of Food and Nutrition, Sugiyama Jogakuen University
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- MORIMITSU Yasujiro
- Department of Applied Biological Sciences, Nagoya University
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- OSAWA Toshihiko
- Department of Applied Biological Sciences, Nagoya University
書誌事項
- タイトル別名
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- New Potent Antioxidative o-Dihydroxyisoflavones in Fermented Japanese Soybean Products.
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説明
A potent antioxidative 6-hydroxydaidzein (6-OHD) was newly isolated from soybean koji fermented with Aspergillus oryzae. 6-OHD, in addition to 8-hydroxydaidzein and 8-hydroxygenistein, were found to be present in various fermented soybean products, including their koji. Considering that these o-dihydroxyisoflavones had strong antioxidative activities, they may contribute to protecting from oxidative deterioration during the processing of fermented soybean products.<br>
収録刊行物
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- Ｂｉｏｓｃｉｅｎｃｅ， Ｂｉｏｔｅｃｈｎｏｌｏｇｙ， ａｎｄ Ｂｉｏｃｈｅｍｉｓｔｒｙ
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Ｂｉｏｓｃｉｅｎｃｅ， Ｂｉｏｔｅｃｈｎｏｌｏｇｙ， ａｎｄ Ｂｉｏｃｈｅｍｉｓｔｒｙ 63 (9), 1637-1639, 1999
公益社団法人 日本農芸化学会
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詳細情報 詳細情報について
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- CRID
- 1390282681446071040
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- NII論文ID
- 110002679728
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- NII書誌ID
- AA10824164
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- COI
- 1:CAS:528:DyaK1MXmsVOkur0%3D
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- ISSN
- 13476947
- 09168451
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- NDL書誌ID
- 4864165
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- PubMed
- 10540753
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- 本文言語コード
- en
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- 資料種別
- journal article
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- データソース種別
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- JaLC
- NDLサーチ
- Crossref
- PubMed
- CiNii Articles
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- 抄録ライセンスフラグ
- 使用不可
