A Study of the Atherosclerosis-preventive Effects of Food Components
Author:
Affiliation:
1. Department of Food Science and Human Nutrition, Faculty of Agriculture, Setsunan University
Publisher
Japanese Society of Nutrition and Food Science
Subject
General Materials Science
Link
https://www.jstage.jst.go.jp/article/jsnfs/74/3/74_121/_pdf
Reference14 articles.
1. 1) Iizuka M, Tani M, Kishimoto Y, Saita E, Toyozaki M, Kondo K (2010) Inhibitory effects of balsamic vinegar on LDL oxidation and lipid accumulation in THP-1 macrophages. J Nutr Sci Vitaminol 56: 421-7.
2. 2) Nagai M, Tani M, Kishimoto Y, Iizuka M, Saita E, Toyozaki M, Kamiya T, Ikeguchi M, Kondo K (2011) Sweet potato (Ipomoea batatas L.) leaves suppressed oxidation of low density lipoprotein (LDL) in vitro and in human subjects. J Clin Biochem Nutr 48: 203-8.
3. 3) Saita E, Kishimoto Y, Tani M, Iizuka M, Toyozaki M, Sugihara N, Kondo K (2012) Antioxidant activities of Perilla frutescens against low-density lipoprotein oxidation in vitro and in human subjects. J Oleo Sci 61: 113-20.
4. 4) Nakayama S, Kishimoto Y, Saita E, Sugihara N, Toyozaki M, Taguchi C, Tani M, Kamiya T, Kondo K (2015) Pine bark extract prevents low-density lipoprotein oxidation and regulates monocytic expression of antioxidant enzymes. Nutr Res 35: 56-64.
5. 5) Suzuki-Sugihara N, Kishimoto Y, Saita E, Taguchi C, Kobayashi M, Ichitani M, Ukawa Y, Sagesaka YM, Suzuki E, Kondo K (2016) Green tea catechins prevent low-density lipoprotein oxidation via their accumulation in low-density lipoprotein particles in humans. Nutr Res 36: 16-23.
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