Identification of a Hyperuricemia Inhibitor in Coffee Bean Extract Decreased by the Degassing Process and Its Mechanism
Author:
Affiliation:
1. Biodevelopment Division, Central Institute, Nagoya Seiraku Co. Ltd.
Publisher
Japanese Society for Food Science and Technology
Subject
Food Science
Link
https://www.jstage.jst.go.jp/article/nskkk/65/2/65_37/_pdf
Reference12 articles.
1. 1) Buffo, R.A., and Cardelli, F.C. (2004). Coffee flavor: an overview. Flavour Fragr. J. 19, 99-104.
2. 11) Stavric, B., Clayman, S., Gadd, R.E., and Hebert, D. (1975). Some in vivo effects in the rat induced by chlorprothixene and potassium oxonate. Pharmacol. Res. Commun., 7, 117-124.
3. 12) Hall, I.H., Scoville, J.P., Reynolds, D.J., Simlot, R., and Duncan, P. (1990). Substituted cyclic imides as potential anti-gout agents. Life Sci., 46, 1923-1927.
4. 13) Huang, C.G., Shang, Y.J., Zhang, J., Zhang, J.R., Li, W.J., and Jiao, B.H. (2008). Hypouricemic effects of phenylpropanoid glycosides acteoside of scrophularia ningpoensis on serum uric acid levels in potassium oxonate-pretreated mice. The American Journal of Chinese Medicine, 36, 149-157.
5. 14) Choi, H.K. and Chrhan, G. (2007). Coffee, tea, and caffeine consumption and risk of incident gout in men. ARTHRITIS & RHEUMATISM, 57, 816-821.
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