Antioxidant Activity and Ferulic Acid Content of Brown Rice Koji and Brown Rice Shio-Koji Prepared Using Three Species of Koji Molds
Author:
Affiliation:
1. Graduate School of Science and Technology, Niigata University
2. Faculty of Agriculture, Niigata University
Publisher
Japanese Society for Food Science and Technology
Subject
Food Science
Link
https://www.jstage.jst.go.jp/article/nskkk/67/7/67_236/_pdf
Reference13 articles.
1. 2) Marinova, E.M. and Yanishlieva, N.V. (1992). Effect of temperature on the antioxidant action of inhibitors in lipid autoxidation. J. Sci. Food Agric., 6, 313-318.
2. 3) Terao, J., Karasawa, H., Arai, H., Nagano, A., Suzuki, T., and Takama, K. (1993). Peroxyl radical scavenging activity of caffeic acid and its related phenolic compounds in solution. Biosci. Biotechnol. Biochem., 57, 1204-1205.
3. 4) Mancuso, C. and Santangelo, R. (2014). Ferulic acid: pharmacological and toxicological aspects. Food Chem. Toxicol., 65, 185-195.
4. 5) Yan, J.J., Cho, J.Y., Kim, H.S., Kim, K.L., Jung, J.S., Huh, S.O., Suh, H.W., Kim, Y.H., and Song, D.K. (2001). Protection against β-amyloid peptide toxicity in vivo with long-term administration of ferulic acid. Br. J. Pharmacol., 133, 89-96.
5. 6) Cho, J.Y., Kim, H.S., Kim, D.H., Yan, J.J., Suh, H.W., and Song, D.K. (2005). Inhibitory effects of long-term administration of ferulic acid on astrocyte activation induced by intracerebroventricular injection of h-amyloid peptide (1-42) in mice. Prog. Neuro-Psychopharmacol. Biol. Psychiatry, 29, 901-907.
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