Investigation of Inflammatory and Allergic mechanism
Prevention of Carcinogenesis by Daily food
Inhibition of Inflammation and Allergy by Daily Food
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論文 (43件):
Zheng Wang, Akira Ando, Atsuko Takeuchi, Hiroshi Ueda. Changes in Oxalate, Nitrate, and Lutein Contents in Whole and Cut Spinach Boiled with Different Additives. FOOD SCIENCE AND TECHNOLOGY RESEARCH. 2019. 25. 6. 801-807
Naoki Ohkura, Riko Fujita, Ruri Kanai, Kenichi Ishibashi, Hiroshi Ueda, Gen-ichi Atsumi. An in vitro screening study for food functions of vegetable cultivars consumed in Japan. American Journal of Research in Medical Sciences. 2018. 3(1). 1-6
Katsunari Ippoushi, Hiroshi Ueda, Atsuko Takeuchi. Milk prevents the degradation of daikon (Raphanus sativus L.) isothiocyanate and enhances its absorption in rats. FOOD CHEMISTRY. 2014. 161. 176-180