Art

J-GLOBAL ID：200902124494757730   Reference number：01A0383654

Various Cooking Methods and the Flavonoid Content in Onion.

タマネギの種々の調理法とフラボノイド含量

Author (6)： IOKU K (Osaka Kyoiku Univ., Kashiwara, JPN) ,  AOYAMA Y (Osaka Kyoiku Univ., Kashiwara, JPN) ,  TOKUNO A (Osaka Kyoiku Univ., Kashiwara, JPN) ,  TERAO J (Univ. Tokushima, Tokushima, JPN) ,  NAKATANI N (Osaka City Univ., Osaka, JPN) ,  TAKEI Y (Osaka Kyoiku Univ., Kashiwara, JPN)
Material： Journal of Nutritional Science and Vitaminology  (Nutritional Science and Vitaminology)
Volume： 47  Issue： 1  Page： 78-83  Publication year： Feb. 2001 
JST Material Number： F0733A  ISSN： 0301-4800  CODEN： JNSVA5  Document type： Article
Article type： 原著論文  Country of issue： Japan (JPN)  Language： ENGLISH (EN)

Thesaurus term： *Allium cepa ,...

   To see more with JDream III (charged).   {{ this.onShowAbsJLink("http://jdream3.com/lp/jglobal/index.html?docNo=01A0383654&from=J-GLOBAL&jstjournalNo=F0733A") }}

JST classification (1)： Vegetables and processed vegetable products  (FJ11020O)

Substance index (3)： Quercetin ,  Quercetin 4'-glucoside ,  Quercetin 3,4'-diglucoside

Reference (29)：

• WILLIAMSON, G. Dietary quercetin qlucosides: antioxidant activity and induction of the anticarcinogenic phase II marker enzyme quinone reductase in Hepalclc 7 cells. Carcinogenesis. 1996, 17, 2385-2387
• HOLLMAN, P. C. Bioability and health effects of dietary flavonols in man. Arch Toxicol Suppl. 1998, 20, 237-248
• TSUSHIDA, T. Isolation of flavonoid-glucosides in onion and identification by chemical synthesis of the glycosides (flavonoid in fruits and vegetables part I). Nippon Shokuhin Kagaku kogaku Kaishi. 1995, 42, 100-108
• TSUSHIDA, T. Content of flavonol glucosides and some properties of enzymes metabolizing the glucosides in onion. Nippon Shokuhin Kagaku Kogaku Kaishi. 1996, 43, 642-649
• KATAN, J. Effects of the flavonoids quercetin and apigenin on hemostasis in healthy volunteers: from an in vitro and dietary supplement study. Am J Clin Nutr. 1998, 67, 255-262

Terms in the title (4)： タマネギ ,  調理法 ,  フラボノイド ,  含量