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RISS 인기검색어
- 검색키워드
- 저자 : Yukio Kakuda (검색결과 5 건)
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Synergistic Antioxidant Effects of Lycopene and Other Antioxidants on Methyl Linoleate Autooxidation
Youn Young Shim,Yukio Kakuda,John Shi 한국식품과학회 2009 Food Science and Biotechnology Vol.18 No.4
The beneficial effects derived from consuming natural antioxidants may not depend on the action of an individual antioxidant, but rather on the concerted action of several antioxidants naturally present. The aim of this study was to determine the concentrations and combinations of antioxidants that can produce synergistic effects (SyEs). Quantification of the lipoperoxyl radical scavenging capacity of antioxidants was carried out in a homogeneous model system where the free radicals were produced by the oxidation of methyl linoleate, initiated by the 2,2’-azobis (2,4-dimethylvaleronitrile). The greatest SyE (2.21, p<0.05) was seen in mixtures of all 4 antioxidants when used with concentrations of 15 μM lycopene, 2.5 μM vitamin E, 0.16 μM vitamin C, and 10 μM β-carotene. Doubling the vitamin E concentration from 2.5 to 5.0 μM in the mixture with all 4 antioxidant reduced the SyE to 1.69 (p<0.05). Other combinations produced synergistic effects that ranged from 1.28 to 1.41.
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Bioavailability of Lycopene from Tomato Products
John Shi,Laura MacNaughton,Yukio Kakuda,William Bettger,David Yeung,Yueming Jiang 한국식품영양과학회 2004 Preventive Nutrition and Food Science Vol.9 No.1
Tomatoes and tomato products are the major source of lycopene in the diet. The bioavailability of lycopene is different in raw tomatoes compared to processed tomato products. This is due to the chemical and physical properties of the different lycopene isomers. All-trans-lycopene is found in raw tomatoes and is a poor bioavailable source, whereas, processed tomato products are more bioavailable because they contain more cis-isomers. Heat and mechanical processing of tomatoes induces rupture of the cell walls, thereby releasing lycopene from its food matrix. Heat processing also induces cis-trans isomerization and disrupts protein-carotenoid complexes. Many dietary components also impact lycopene bioavailability, like the amount and type of fat present with the intake and processing of tomato products, the amount and type of fiber present, and the interaction between carotenoids. Fundamentally, anything that enhances formation and incorporation of lycopene in bile acid micelles increases bioavailability, and the opposite is true in that anything that interferes with micelle formation decreases bioavailability.
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Bioavailability of Lycopene from Tomato Products
Shi, John,Naughton, Laura-Mac,Kakuda, Yukio,Bettger, William,Yeung, David,Jiang, Yueming The Korean Society of Food Science and Nutrition 2004 Preventive Nutrition and Food Science Vol.9 No.1
Tomatoes and tomato products are the major source of lycopene in the diet. The bioavailability of lycopene is different in raw tomatoes compared to processed tomato products. This is due to the chemical and physical properties of the different lycopene isomers. All-trans-lycopene is found in raw tomatoes and is a poor bioavailable source, whereas, processed tomato products are more bioavailable because they contain more cis-isomers. Heat and mechanical processing of tomatoes induces rupture of the cell walls, thereby releasing lycopene from its food matrix. Heat processing also induces cis-trans isomerization and disrupts protein-carotenoid complexes. Many dietary components also impact lycopene bioavailability, like the amount and type of fat present with the intake and processing of tomato products, the amount and type of fiber present, and the interaction between carotenoids. Fundamentally, anything that enhances formation and incorporation of lycopene in bile acid micelles increases bioavailability, and the opposite is true in that anything that interferes with micelle formation decreases bioavailability.
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Saponins from Edible Legumes: Chemistry, Processing, and Health Benefits
John Shi,Konesh Arunasalam,David Yeung,Yukio Kakuda,Gauri Mittal,Yueming Jiang 한국식품영양과학회 2004 Journal of medicinal food Vol.7 No.1
Demand for bean products is growing because of the presence of several health-promoting components in edible bean products such as saponins. Saponins are naturally occurring compound, which are widely distributed in all cells of legume plants. Saponins, which derive their name from their ability to form stable, soaplike foams in aqueous solutions, constitute a complex and chemically diverse group of compounds. In chemical terms, saponins contain a carbohydrate moiety attached to a triterpenoid or steroids. Saponins are attracting considerable interest as a result of their diverse properties, both deleterious and beneficial. Clinical studies have suggested that these health-promoting components, saponins, affect the immune system in ways that help to protect the human body against cancers, and also lower cholesterol levels. Saponins decrease blood lipids, lower cancer risks and lower blood glucose response. A high saponin diet can be used in the inhibition of dental caries and platelet aggregation, in the treatment of hypercalciuria in humans, and as an antidote against acute lead poisoning. In epidemiological studies, saponins have been shown to have an inverse relationship with the incidence of renal stones. Thermal processing such as canning is the typical method to process beans. The study reviews the effect of thermal processing on the characteristics and stability of saponins in canned bean products. Saponins are thermal sensitive. During soaking and blanching, portions of saponins are dissolved in water and lost in the soaking, washing and blanching liquors. An optimum thermal process can increase the stability and maintain the saponins in canned bean products, which is useful for assisting the food industry to improve thermal processing technology and enhance bean product quality.
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Polyphenolics in Grape Seeds―Biochemistry and Functionality
John Shi,Jianmel Yu,Joseph E. Pohorly,Yukio Kakuda 한국식품영양과학회 2003 Journal of medicinal food Vol.6 No.4
Grape seeds are waste products of the winery and grape juice industry. These seeds contain lipid, protein, car-bohydrates, and 5 8% polyphenols depending on the variety. Polyphenols in grape seeds are mainly flavonoids, including gal-lic acid, the monomeric flavan-3-ols catechin, epicatechin, gallocatechin, epigallocatechin, and epicatechin 3-O-gallate, andprocyanidin dimers, trimers, and more highly polymerized procyanidins. Grape seed extract is known as a powerful antioxi-dant that protects the body from premature aging, disease, and decay. Grape seeds contains mainly phenols such as proan-thocyanidins (oligomeric proanthocyanidins). Scientific studies have shown that the antioxidant power of proanthocyanidinsis 20 times greater than vitamin E and 50 times greater than vitamin C. Extensive research suggests that grape seed extractis beneficial in many areas of health because of its antioxidant effect to bond with collagen, promoting youthful skin, cellhealth, elasticity, and flexibility. Other studies have shown that proanthocyanidins help to protect the body from sun damage,to improve vision, to improve flexibility in joints, arteries, and body tissues such as the heart, and to improve blood circula-tion by strengthening capillaries, arteries, and veins. The most abundant phenolic compounds isolated from grape seed arecatechins, epicatechin, procyanidin, and some dimers and trimers.
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