The anti-glycation potential of rice / 米の抗糖化能力 / コメ ノ コウトウカ ノウリョク

Description

The study shows that rice water has a strong inhibitory efficacy against various AGEs and the bran layer of rice is mainly responsible for its anti-glycation activity. There are many unknown bioactive compounds in bran with anti-glycation potential. Thus, stable bioactive compounds responsible for anti-glycation of rice bran are yet to be identified. The clinical data suggests that DBR or SARFR when compared with polished rice, contributes to health promotion, including skin condition, by reducing the indigestibility of brown rice and ensuring nutrition, which facilitates continuous intake. / 博士(理学) / Doctor of Philosophy in Science / 同志社大学 / Doshisha University

Links & Downloads

1. https://doshisha.repo.nii.ac.jp/?action=repository_uri&item_id=28871
2. http://id.nii.ac.jp/1707/00028863/
3. 生命医科学研究科
4. Graduate School of Life and Medical Sciences
5. BD01727473
6. https://doshisha.repo.nii.ac.jp/?action=repository_action_common_download&item_id=28871&item_no=1&attribute_id=21&file_no=1
7. https://doshisha.repo.nii.ac.jp/?action=repository_action_common_download&item_id=28871&item_no=1&attribute_id=21&file_no=2
8. 34310甲第1225号

Tags

Additional Fields

Identifer	oai:union.ndltd.org:doshisha.ac.jp/oai:doshisha.repo.nii.ac.jp:00028871
Date	22 March 2022
Creators	Ursula Pasandee Pabasara Wickramasinghe
Publisher	Yonei Yoshikazu
Source Sets	Doshisha University
Language	English
Detected Language	English
Type	Thesis or Dissertation
Format	application/pdf
Source	https://doors.doshisha.ac.jp/opac/opac_link/bibid/BB13207266/?lang=0