Evaluation of Inhibitory Effects of Vegetables and Herbs on Hyaluronidase and Identification of Rosmarinic Acid as a Hyaluronidase Inhibitor in Lemon Balm(Melissa officinalis L.).

Author:

IPPOUSHI Katsunari,YAMAGUCHI Yuichi,ITOU Hidekazu,AZUMA Keiko,HIGASHIO Hisao

Publisher

Japanese Society for Food Science and Technology

Subject

Marketing,Industrial and Manufacturing Engineering,General Chemical Engineering,Food Science,Biotechnology

Reference22 articles.

1. Aronson, N.N., Jr. and Davidson, E. A. (1967). Lysosomal hyaluronidase from rat liver. J. Biol. Chem., 242, 437-440.

2. Cameron, E., Pauling, L. and Leibovitz, B. (1979). Ascorbic acid and cancer. Cancer Res., 39, 663-681.

3. Biochemical Characterization of Glycyrrhizin as an Effective Inhibitor for Hyaluronidases from Bovine Testis.

4. Evaluation of Antiallergic Effects of Extracts from Ten Kinds of Vegetables Using Three in vitro Assay Systems

5. Hotta, M., Ogata, K., Nitta, A., Hosikawa, K., Yanagi, M. and Yamazaki, K. (1989). “Useful Plants of the World.” Heibonsha, LTD, Tokyo.

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