Contribution of Volatile Components in Winter Savory (<i>Satureja montana</i> L.) to Changes in Body Temperature in Humans Who Experience Cold Sensitivity-Reference-Cited by-同舟云学术

Contribution of Volatile Components in Winter Savory (Satureja montana L.) to Changes in Body Temperature in Humans Who Experience Cold Sensitivity

Published:2016 Issue:1 Volume:22 Page:135-144
ISSN:1344-6606
Container-title:Food Science and Technology Research
language:en
Short-container-title:FSTR

Author:

Masuda Hideki¹,Mori Noriyuki²,Matsui Kaori²,Wakimura Shoko²,Chino Daisuke³,Fukuwatari Tsutomu²

Affiliation:

1. Maihama Research Center, Ogawa & Company, Ltd.

2. School of Human Cultures, The University of Shiga Prefecture

3. Department of Chemical Pharmacology, Faculty of Pharmaceutical Sciences, Toho University

Publisher

Japanese Society for Food Science and Technology

Subject

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

Link

https://www.jstage.jst.go.jp/article/fstr/22/1/22_135/_pdf

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3. Austgulen, L.-T., Solheim, E., and Scheline, R. R. (1987). Metabolism in rats of p-cymene derivatives: carvacrol and thymol. Pharmacol. Toxicol., 61, 98-102.

4. Basch, E., Ulbricht, C., Hammerness, P., Bevins, A., and Sollars, D. (2004). Thyme (Thymus vulgaris L.), thymol. J. Herb. Pharmacother., 4, 49-67.

5. Berne, R. M. and Levy, M. N. (2000). Special circulations. In “Principles of Physiology, 3rd edition” Mosby, Inc., St. Louis, Missouri, USA, pp. 276-288.

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