Procyanidins in rice cooked with adzuki bean and their contribution to the reduction of nitrite to nitric oxide (•NO) in artificial gastric juice-Reference-Cited by-同舟云学术

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Procyanidins in rice cooked with adzuki bean and their contribution to the reduction of nitrite to nitric oxide (•NO) in artificial gastric juice

Published:2019-05-06 Issue:1 Volume:71 Page:63-73
ISSN:0963-7486
Container-title:International Journal of Food Sciences and Nutrition
language:en
Short-container-title:International Journal of Food Sciences and Nutrition

Author:

Takahama Umeo¹,Hirota Sachiko¹,Morina Filis¹²³

Affiliation:

1. Faculty of Allied Health Sciences, University of East Asia, Shimonoseki, Japan;

2. Biology Center of the Czech Academy of Sciences, Institute of Plant Molecular Biology, České Budejovice, Czechia;

3. Institute for Multidisciplinary Research, University of Belgrade, Belgrade, Serbia

Funder

Grants-in-Aid

Ministry of Education, Science, and Culture in Japan

Publisher

Informa UK Limited

Subject

Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/09637486.2019.1605338

Reference42 articles.

1. Procyanidins from grape seeds protect endothelial cells from peroxynitrite damage and enhance endothelium-dependent relaxation in human artery: new evidences for cardio-protection

2. ANTIOXIDANT ACTIVITY OF EXTRACT OF ADZUKI BEAN AND ITS FRACTIONS

3. The antioxidative function, preventive action on disease and utilization of proanthocyanidins

Cited by 5 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Non‐Extractable Polyphenols Should be Systematically Included in Polyphenol Analysis;Recent Advances in Polyphenol Research;2023-02-03

2. Polyphenol-Modified Starches and Their Applications in the Food Industry: Recent Updates and Future Directions;Foods;2022-10-27

3. Optimization of Microwave Pre-Cooked Conditions for Gelatinization of Adzuki Bean;Foods;2022-01-10

4. Slower liberation and digestion of amylose in high-amylose rice cooked with adzuki bean: contribution of procyanidins;European Food Research and Technology;2020-09-24

5. Contribution of amylose-procyanidin complexes to slower starch digestion of red-colored rice prepared by cooking with adzuki bean;International Journal of Food Sciences and Nutrition;2020-01-27

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