Absorption and Metabolism of γ-Oryzanol, a Characteristic Functional Ingredient in Rice Bran-Reference-Cited by-同舟云学术

Absorption and Metabolism of γ-Oryzanol, a Characteristic Functional Ingredient in Rice Bran

Published:2019-10-11 Issue:Supplement Volume:65 Page:S180-S184
ISSN:0301-4800
Container-title:Journal of Nutritional Science and Vitaminology
language:en
Short-container-title:J Nutr Sci Vitaminol

Author:

SAWADA Kazue¹²,RAHMANIA Halida¹,MATSUKI Midori²,HASHIMOTO Hiroyuki²,ITO Junya¹,MIYAZAWA Teruo³⁴,NAKAGAWA Kiyotaka¹

Affiliation:

1. Food and Biodynamic Chemistry Laboratory, Graduate School of Agricultural Science, Tohoku University

2. Tsuno Food Industrial CO., LTD.

3. Food and Biotechnology Innovation Project, New Industry Creation Hatchery Center (NICHe), Tohoku University

4. Food and Health Science Research Unit, Graduate School of Agricultural Science, Tohoku University

Publisher

Center for Academic Publications Japan

Subject

Nutrition and Dietetics,Medicine (miscellaneous)

Link

https://www.jstage.jst.go.jp/article/jnsv/65/Supplement/65_S180/_pdf

Reference25 articles.

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2. 2) Jiang Y, Wang T. 2005. Phytosterols in cereal by-products. J Am Oil Chem Soc 82: 439-444.

3. 3) Fukushi T. 1966. Studies on the edible oils (Part 3) Antioxidative effects of oryzanol. Hokkaidouritu Eiseikenkyusho Ho (Rep Hokkaido Inst Public Health) 16: 111-114 (in Japanese).

4. 4) Tsuchiya T, Kato A. 1958. Studies on the chemical structure of oryzanol (2nd report). Tokyo Kogyo Shikenjo Hokoku (J Natl Chem Lab Ind) 53: 30-34 (in Japanese).

5. 5) Ozaki H, Hori M, Ushio H, Nagasaka R. 2010. Search for useful bio-functional substances in rice bran. In: The Development of Food Safety Science—Toward Risk Assessment and Control—(The University of Tokyo Research Center for Food Safety, ed) p 135-144. CMC Publishing Co., Ltd., Tokyo (in Japanese).

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