並列タイトル等The in vitro and vivo evaluation of products so called ‘enzyme-foods’
イワユル コウソ ショクヒン ノ ユウヨウセイ ヒョウカ
一般注記type:論文(Article)
The enzyme-food contained abundant functional ingredients, i.e., polyphenols, dietary fiber, and indigestibledextrin. The enzyme-food indicated high antioxidant activity and suppression of AGE (glycated protein)formation, which is thought to be responsible for the pathogenesis of various lifestyle diseases. The feeding ofenzyme-food in rats suggested that the possibilities of body fat reduction, improvement of bowel movements,and improvement of carbohydrate and lipid metabolism. So the products commonly called ‘enzyme-foods’ may bebeneficial for health maintenance because of functional ingredients, not food-enzyme, contained in them.
一次資料へのリンクURLhttps://fit.repo.nii.ac.jp/?action=repository_action_common_download&item_id=472&item_no=1&attribute_id=21&file_no=1
連携機関・データベース国立情報学研究所 : 学術機関リポジトリデータベース(IRDB)(機関リポジトリ)