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Volume 58 (2005)
- Issue 6 Pages 307-
- Issue 5 Pages 259-
- Issue 4 Pages 177-
- Issue 3 Pages 131-
- Issue 2 Pages 51-
- Issue 1 Pages 3-
Predecessor
Volume 58, Issue 3
Displaying 1-5 of 5 articles from this issue
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Kumiko Takemori, Kazuo Yamamoto, Hiroyuki Ishida, Hiroyuki Ito2005 Volume 58 Issue 3 Pages 131-138
Published: June 10, 2005
Released on J-STAGE: December 10, 2009
JOURNAL FREE ACCESSWe investigated the effects of plant flavonoids on hypertensive vascular changes. Female stroke-prone SHR (SHRSP) underwent ovariectomy at 21 weeks of age, and were allowed free access to 1% NaCl for 10 weeks. From 30 weeks of age, the rats were fed Funabashi SP diet with added lemon peel flavonoid (0.2%) (FL group) or isoflavone aglycone (0.15%) (iso group) for 6 weeks. Control rats received the SP diet alone. Although no differences were found in blood pressure among the three groups, stroke lesion incidence was low in the FL group. Vascular dysfunction in the control group, such as downregulation of aquaporin-4 expression in the cerebral cortex, decreased distensibility of the thoracic aorta and upregulation of bFGF expression in the aortic media, were improved by the treatment with isoflavone aglycone. In the FL group, the serum 8-OHdG level (a marker of oxidative DNA damage) was significantly lower than in the control group. An in vitro experiment using human brain endothelial cells revealed that the level of soluble ICAM-1 in the culture medium induced by angiotensin II was decreased by treatment with eriocitrin, being identical to that after treatment with NADH/NADPH oxidase inhibitor. These results indicate that plant flavonoids have beneficial effects for prevention of hypertensive organ injury as radical scavengers in addition to their estrogen-like properties.View full abstractDownload PDF (1204K) -
Chikako Tamura-Yamada, Ayano Suzuki, Chie Negishi, Yasushi Iwasaki, Ki ...2005 Volume 58 Issue 3 Pages 139-144
Published: June 10, 2005
Released on J-STAGE: December 10, 2009
JOURNAL FREE ACCESSThree cultivars of spinach (Spinacia oleracea L.)-Parade, Lead, and Magic-were grown under the same fertilization and climatic conditions in the fall of 2000, then harvested at the late growth stage. Changes in the contents of reducing sugar, ascorbic acid, oxalate and nitrate in each cultivar were determined. In all three cultivars, there was an increase in the content of reducing sugar and ascorbic acid with leaf development, and a decrease in the content of oxalate. The nitrate content of in Parade and Lead decreased, but that in Magic increased. In Lead, the reducing sugar content and relative sweetness upon sensory evaluation were higher than those of the other cultivars. In Magic, the content of oxalate and relative harshness upon sensory evaluation were higher than those in the other cultivars. Thus, in spinach, it was indicated that oxalate content as well as reducing sugar content influenced the sensory evaluation of taste.View full abstractDownload PDF (967K) -
Ikuyo Ichi, Masako Iwamoto, Hiroko Tomoyori, Masao Sato, Ikuo Ikeda, K ...2005 Volume 58 Issue 3 Pages 145-149
Published: June 10, 2005
Released on J-STAGE: December 10, 2009
JOURNAL FREE ACCESSCholesterol and phytosterols, which are present in animal- and plant-derived foods, are oxidized during cooking, processing and storage. Up to now it has not been clarified how much oxidized plant sterol is consumed by the Japanese. The objective of this study was to evaluate the intake of oxycholesterols and oxyphytosterols by measuring them in meals for 19 days using GC-MS in the electronic impact mode and the selected ion monitoring mode. The daily intake of cholesterol and oxycholesterols was 258±14 and 2.15±0.32mg, respectively. The corresponding values for phytosterols and oxyphytosterols were 133±6 and 2.48±0.15mg, respectively. There was no consistent relationship between the dietary levels of sterols and those of oxysterols. These results suggest that the Japanese consume as much oxycholesterols as oxyphytosterols.View full abstractDownload PDF (863K) -
Yukako Okazaki, Tetsuyuki Katayama2005 Volume 58 Issue 3 Pages 151-156
Published: June 10, 2005
Released on J-STAGE: December 10, 2009
JOURNAL FREE ACCESSPhytic acid (myo-inositol hexaphosphoric acid, IP6) has the ability to chelate minerals because of its reactive phosphate groups attached to the inositol ring. Most published reports on phytic acid have focused on possible decreased mineral absorption due to its ability to chelate divalent cations. On the other hand, a number of studies have shown that myo-inositol functions as a lipotropic factor. We have shown that, in addition to dietary myo-inositol, dietary phytic acid reduces excessive hepatic triglyceride. Many studies by other groups have also shown that phytic acid and myo-inositol have anticancer activity. Some researchers have recently demonstrated that phytic acid is present as an intracellular molecule in mammalian cells, and has a number of physiological functions such as vesicle trafficking and cell signaling. These properties suggest that phytic acid might function as a vitamin-like substance. We should therefore consider that phytic acid could be involved in various biological roles.View full abstractDownload PDF (1029K) -
Keiko Hatae2005 Volume 58 Issue 3 Pages 157-160
Published: June 10, 2005
Released on J-STAGE: December 10, 2009
JOURNAL FREE ACCESSThe elderly have a diminished level of recognition of small particles in the mouth and a lower taste threshold. In this study, elderly subjects were classified into four groups according to the condition of their teeth and occlusal level. Their preference for various food textures was then related to this grouping. The most preferred texture of cooked rice was that after cooking with a 1.84-fold amount of water (w/w), compared with 1.50-fold for young people. Subjects with good occlusion preferred rice cooked with a 1.77-fold amount of water, while those with poor occlusion preferred rice cooked with a 2.11-fold amount of water. For cubed cooked beef, a long time cooking (300min) was not necessarily suitable for the elderly because, although the meat was tender, they felt it was less juicy and not easy to swallow. Thus beef for consumption by the elderly should be cooked for a shorter time (60min), and cuts should be made invisibly in the central part of the cube. The number of mastication strokes and the mastication time for the same food were significantly higher and larger in the elderly than in the young.View full abstractDownload PDF (662K)
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