- 【Updated on May 12, 2025】 Integration of CiNii Dissertations and CiNii Books into CiNii Research
- Trial version of CiNii Research Knowledge Graph Search feature is available on CiNii Labs
- Suspension and deletion of data provided by Nikkei BP
- Regarding the recording of “Research Data” and “Evidence Data”
New Potent Antioxidative o-Dihydroxyisoflavones in Fermented Japanese Soybean Products.
-
- ESAKI Hideo
- Department of Food and Nutrition, Sugiyama Jogakuen University
-
- KAWAKISHI Shunro
- Department of Food and Nutrition, Sugiyama Jogakuen University
-
- MORIMITSU Yasujiro
- Department of Applied Biological Sciences, Nagoya University
-
- OSAWA Toshihiko
- Department of Applied Biological Sciences, Nagoya University
Bibliographic Information
- Other Title
-
- New Potent Antioxidative<i>o</i>-Dihydroxyisoflavones in Fermented Japanese Soybean Products
Search this article
Description
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>
Journal
-
- Bioscience, Biotechnology, and Biochemistry
-
Bioscience, Biotechnology, and Biochemistry 63 (9), 1637-1639, 1999
Japan Society for Bioscience, Biotechnology, and Agrochemistry
- Tweet
Keywords
Details 詳細情報について
-
- CRID
- 1390282681446071040
-
- NII Article ID
- 110002679728
-
- NII Book ID
- AA10824164
-
- COI
- 1:CAS:528:DyaK1MXmsVOkur0%3D
-
- ISSN
- 13476947
- 09168451
-
- NDL BIB ID
- 4864165
-
- PubMed
- 10540753
-
- Text Lang
- en
-
- Article Type
- journal article
-
- Data Source
-
- JaLC
- NDL Search
- Crossref
- PubMed
- CiNii Articles
- OpenAIRE
-
- Abstract License Flag
- Disallowed
