Studies on Enhancement of In Vivo Antioxidant Activity by Mutual Interactions of Food Components: Sesame Lignan and Vitamin E-Reference-Cited by-同舟云学术

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Studies on Enhancement of In Vivo Antioxidant Activity by Mutual Interactions of Food Components: Sesame Lignan and Vitamin E

Published:2009 Issue:4 Volume:62 Page:155-163
ISSN:1883-2849
Container-title:Nippon Eiyo Shokuryo Gakkaishi
language:ja
Short-container-title:Journal of Japanese Society of Nutrition and Food Science

Author:

Yamashita Kanae

Publisher

Japanese Society of Nutrition and Food Science

Subject

General Materials Science

Reference29 articles.

1. 1) 並木満夫 (1989) ゴマのリグナン: ゴマの科学, (並木満夫, 小林貞作編), p. 155-68. 朝倉出版, 東京.

2. Contribution of lignan analogues to antioxidative activity of refined unroasted sesame seed oil

3. Sesame Seed Lignans and γ-Tocopherol Act Synergistically to Produce Vitamin E Activity in Rats

4. Sesame seed and its lignans produce marked enhancement of vitamin E activity in rats fed a low α-tocopherol diet

5. Dietary Sesame Seed and Its Lignans Inhibit 2,7,8-Trimethyl- 2(2′-carboxyethyl)-6-hydroxychroman Excretion into Urine of Rats Fed γ-Tocopherol

Cited by 1 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. Antioxidants in Food: Mere Myth or Magic Medicine?;Critical Reviews in Food Science and Nutrition;2012-02

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