Identification of a xanthine oxidase inhibitor in barley tea (Mugi-Cha) and its contribution to the inhibitory activity of barley tea-Reference-Cited by-同舟云学术

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Identification of a xanthine oxidase inhibitor in barley tea (Mugi-Cha) and its contribution to the inhibitory activity of barley tea

Published:2023 Issue:6 Volume:29 Page:509-519
ISSN:1344-6606
Container-title:Food Science and Technology Research
language:en
Short-container-title:FSTR

Author:

Taniguchi Asuka¹,Okubo Karin¹,Masuda Akiko¹,Kameda Kazumi¹,Masuda Toshiya¹

Affiliation:

1. Graduate School of Human Life Science, Osaka Metropolitan 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/29/6/29_FSTR-D-23-00115/_pdf

Reference40 articles.

1. Barham, P. (2001). “The Science of Cooking.” Berlin: Springer-Verlag.

2. Choi, H.K., Willett, W., and Curhan, G. (2007). Coffee consumption and risk of incident gout in men. Arthritis Rheum., 56, 2049–2055.

3. Duh, P.D., Yen, G.-C., Yen, W.-J., and Chang, L.-W. (2001). Antioxidant effects of water extracts from barley (Hordeum vulgare L.) prepared under different roasting temperature. J. Agric. Food Chem., 49, 1455–1463.

4. Dutschke, J., Suchowski, M., and Pietsh, J. (2021). Simultaneous determination of selected catechins and pyrogallol in deer intoxicants by HPLC-MS/MS, J. Chromatogr. B, 1180, 122886.

5. Fernandes, S.G., Sonawaneb, S.K., and Arya S.S. (2018/19). Cereal based functional beverage: A review. J. Microbiol. Biotechnol. Food Sci., 8, 914–919.

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