Natsume M - Search Results

1

Antioxidant effects of polyphenols in chocolate on low-density lipoprotein both in vitro and ex vivo.

Hirano R, Osakabe N, Iwamoto A, Matsumoto A, Natsume M, Takizawa T, Igarashi O, Itakura H, Kondo K. Hirano R, et al. Among authors: natsume m. J Nutr Sci Vitaminol (Tokyo). 2000 Aug;46(4):199-204. doi: 10.3177/jnsv.46.199. J Nutr Sci Vitaminol (Tokyo). 2000. PMID: 11185658

2

Effects of cacao liquor polyphenols on the susceptibility of low-density lipoprotein to oxidation in hypercholesterolemic rabbits.

Osakabe N, Natsume M, Adachi T, Yamagishi M, Hirano R, Takizawa T, Itakura H, Kondo K. Osakabe N, et al. Among authors: natsume m. J Atheroscler Thromb. 2000;7(3):164-8. doi: 10.5551/jat1994.7.164. J Atheroscler Thromb. 2000. PMID: 11480458

3

The antioxidative substances in cacao liquor.

Osakabe N, Yamagishi M, Sanbongi C, Natsume M, Takizawa T, Osawa T. Osakabe N, et al. Among authors: natsume m. J Nutr Sci Vitaminol (Tokyo). 1998 Apr;44(2):313-21. doi: 10.3177/jnsv.44.313. J Nutr Sci Vitaminol (Tokyo). 1998. PMID: 9675711

4

Catechins and their oligomers linked by C4 --> C8 bonds are major cacao polyphenols and protect low-density lipoprotein from oxidation in vitro.

Osakabe N, Yasuda A, Natsume M, Takizawa T, Terao J, Kondo K. Osakabe N, et al. Among authors: natsume m. Exp Biol Med (Maywood). 2002 Jan;227(1):51-6. doi: 10.1177/153537020222700109. Exp Biol Med (Maywood). 2002. PMID: 11788784

5

Proanthocyanidin glycosides and related polyphenols from cacao liquor and their antioxidant effects.

Hatano T, Miyatake H, Natsume M, Osakabe N, Takizawa T, Ito H, Yoshida T. Hatano T, et al. Among authors: natsume m. Phytochemistry. 2002 Apr;59(7):749-58. doi: 10.1016/s0031-9422(02)00051-1. Phytochemistry. 2002. PMID: 11909632

6

In vitro antioxidative activity of (-)-epicatechin glucuronide metabolites present in human and rat plasma.

Natsume M, Osakabe N, Yasuda A, Baba S, Tokunaga T, Kondo K, Osawa T, Terao J. Natsume M, et al. Free Radic Res. 2004 Dec;38(12):1341-8. doi: 10.1080/10715760400022087. Free Radic Res. 2004. PMID: 15763958

7

Continuous intake of polyphenolic compounds containing cocoa powder reduces LDL oxidative susceptibility and has beneficial effects on plasma HDL-cholesterol concentrations in humans.

Baba S, Osakabe N, Kato Y, Natsume M, Yasuda A, Kido T, Fukuda K, Muto Y, Kondo K. Baba S, et al. Among authors: natsume m. Am J Clin Nutr. 2007 Mar;85(3):709-17. doi: 10.1093/ajcn/85.3.709. Am J Clin Nutr. 2007. PMID: 17344491 Free article. Clinical Trial.

8

Antimutagenic activity of cacao: inhibitory effect of cacao liquor polyphenols on the mutagenic action of heterocyclic amines.

Yamagishi M, Natsume M, Nagaki A, Adachi T, Osakabe N, Takizawa T, Kumon H, Osawa T. Yamagishi M, et al. Among authors: natsume m. J Agric Food Chem. 2000 Oct;48(10):5074-8. doi: 10.1021/jf000050n. J Agric Food Chem. 2000. PMID: 11052780

9

Bioavailability of (-)-epicatechin upon intake of chocolate and cocoa in human volunteers.

Baba S, Osakabe N, Yasuda A, Natsume M, Takizawa T, Nakamura T, Terao J. Baba S, et al. Among authors: natsume m. Free Radic Res. 2000 Nov;33(5):635-41. doi: 10.1080/10715760000301151. Free Radic Res. 2000. PMID: 11200094 Clinical Trial.

10

Analyses of polyphenols in cacao liquor, cocoa, and chocolate by normal-phase and reversed-phase HPLC.

Natsume M, Osakabe N, Yamagishi M, Takizawa T, Nakamura T, Miyatake H, Hatano T, Yoshida T. Natsume M, et al. Biosci Biotechnol Biochem. 2000 Dec;64(12):2581-7. doi: 10.1271/bbb.64.2581. Biosci Biotechnol Biochem. 2000. PMID: 11210120 Free article.

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