Art

J-GLOBAL ID：200902154397932396   Reference number：00A1046804

Kurosu, a Traditional Vinegar Produced from Unpolished Rice, Suppresses Lipid Peroxidation in Vitro and in Mouse Skin.

黒酢のin vitroおよびマウス皮膚での脂質過酸化抑制作用

Author (7)： NISHIDA S (Tamanoi Vinegar Co. Ltd., Nara, JPN) ,  NAKAMURA Y (Kyoto Univ., Kyoto, JPN) ,  TORIKAI K (Kyoto Univ., Kyoto, JPN) ,  YAMAMOTO M (Tamanoi Vinegar Co. Ltd., Nara, JPN) ,  ISHIHARA N (Tamanoi Vinegar Co. Ltd., Nara, JPN) ,  MORI H (Tamanoi Vinegar Co. Ltd., Nara, JPN) ,  OHIGASHI H (Kyoto Univ., Kyoto, JPN)
Material： Bioscience, Biotechnology, and Biochemistry  (Bioscience Biotechnology & Biochemistry)
Volume： 64  Issue： 9  Page： 1909-1914  Publication year： Sep. 23, 2000 
JST Material Number： G0021A  ISSN： 0916-8451  CODEN： BBBIEJ  Document type： Article
Article type： 原著論文  Country of issue： Japan (JPN)  Language： ENGLISH (EN)

Thesaurus term： *vinegar ,...

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JST classification (2)： Fermented seasonings  (FK04030S) ,  Chemistry,biochemistry and pathology of tumors(=neoplasms)  (GE02030N)

Substance index (3)： Linolic acid ,  Acetic acid ethyl ,  Phorbol

Reference (23)：

• 1) Itoh, H., Shokusu (vinegar). Jozo Kyokaishi (in Japanese), 73, 200-208 (1978).
• 2) Ameyama, M. and Ohtsuka, S., Su no Kagaku (Science of Vinegar, in Japanese). Asakura Shoten, Tokyo (1990).
• 3) Yamagishi, K., Kimura, T., Kameyama, M., Nagata, T., and Kikuchi, Y., Purification and identification of blood fluidity improvement factor in brewed rice vinegar (Kurosu). Nippon Shokuhin Kagaku Kogaku Kaishi, 45, 545-549 (1998).
• 4) Cerutti, P. A., Prooxidant states and tumor promotion. Science, 227, 375-380 (1985).
• 5) Cutler, R. G., Genetic stability and oxidative stress: common mechanism in aging and cancer. In “Free Radicals and Aging”, eds. Emerit, I. and Chance, B., Birkhäuser Verlag, Basel, Switzerland, pp. 31-46 (1992).

Terms in the title (5)： 黒酢 ,  マウス ,  皮膚 ,  脂質過酸化 ,  抑制作用