1. From the INSERM U-466 and Biochemistry Department (C.V., I. E.-B., M.E., B.M., M.-H.G., R.S., A.N.-S.), IFR-31, CHU Rangueil, Toulouse, France; and Laboratory of Food and Biodynamics (K.U.), Graduate School of Bioagricultural Sciences, Nagoya University, Japan.