Cholesterol Lowering and Antioxidative Effect of Pregerminated Brown Rice in Hypercholesterolemic Rats-Reference-Cited by-同舟云学术

Cholesterol Lowering and Antioxidative Effect of Pregerminated Brown Rice in Hypercholesterolemic Rats

Published:2019-10-11 Issue:Supplement Volume:65 Page:S93-S99
ISSN:0301-4800
Container-title:Journal of Nutritional Science and Vitaminology
language:en
Short-container-title:J Nutr Sci Vitaminol

Author:

SARKAR Marzan¹,HOSSAIN Shahdat¹,HUSSAIN Jakir¹,HASAN Mahmudul¹,BHOWMICK Sujan¹,BASUNIA Mafroz Ahmed¹,HASHIMOTO Michio²

Affiliation:

1. Laboratory of Alternative Medicine and Behavioral Neurosciences, Department of Biochemistry and Molecular Biology, Jahangirnagar University

2. Department of Environmental Physiology, Faculty of Medicine, Shimane University

Publisher

Center for Academic Publications Japan

Subject

Nutrition and Dietetics,Medicine (miscellaneous)

Link

https://www.jstage.jst.go.jp/article/jnsv/65/Supplement/65_S93/_pdf

Reference39 articles.

1. 1) Ito S, Ishikawa Y. 2004. Marketing of value-added rice products in Japan: Germinated brown rice and rice bread, FAO International Rice Year, 2004, Symposium FAO RICE CONFERENCE 04/CRS.7

2. 2) Kayahara H, Tsukahara K: 2000. Flavor, health and nutritional quality of pre-germinated brown rice. International Chemical Congress of Pacific Basin Societies in Hawaii, December.

3. 3) Kayahara H. 2001. Functional components of pre-germinated brown rice, and their health promotion and disease prevention and improvement (Japanese) Weekly Agric Forest 1791: 4-6.

4. 4) Kayahara H, Tsukahara K, Tatai T. 2001. In: Flavor, health and nutritional quality of pre-germinated brown rice. Spanier AH, editor. Cambridge: Royal Society of Chemistry.

5. 5) Saikusa T, Horino T, Mori Y. 1994. Distribution of free amino acids in the rice kernel fractions and the effect of water soaking on the distribution. J Agric Food Chem 42: 1122-1126.

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