Immunological Functions of Polysaccharides from Soy Sauce-Reference-Cited by-同舟云学术

Immunological Functions of Polysaccharides from Soy Sauce

Published:2010 Issue: Volume: Page:541-552
ISSN:
Container-title:Dietary Components and Immune Function
language:
Short-container-title:

Author:

Kobayashi Makio

Publisher

Humana Press

Link

http://link.springer.com/content/pdf/10.1007/978-1-60761-061-8_29

Reference87 articles.

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3. Kataoka S, Liu W, Albright K, Storkson J, Pariza M (1997) Inhibition of benzo[a]pyrene-induced mouse forestomach neoplasia and reduction of H2O2 concentration in human polymorphonuclear leucocytes by flavour components of Japanese-style fermented soy sauce. Food Chem Toxicol 35:449–457

4. Masuda S, Hara-Kudo Y, Kumagai S (1998) Reduction of Escherichia coli O157:H7 populations in soy sauce, a fermented seasoning. J Food Prot 61:657–661

5. Long LH, Kwee DC, Halliwell B (2000) The antioxidant activities of seasonings used in Asian cooking. Powerful antioxidant activity of dark soy sauce revealed using the ABTS assay. Free Radic Res 32:181–186

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