Antiplatelet activity of soy sauce as functional seasoning

Journal of Agricultural and Food Chemistry

Volumn 47, Issue 10, 1999, Pages 4167-4174

  Tsuchiya, Hironori ^a   Sato, Masaru ^a   Watanabe, Ikuo ^a  

^a ASAHI UNIVERSITY   (Japan)

Author keywords

Antiplatelet; Functional seasoning; platelet aggregation; Soy sauce

Indexed keywords

1 METHYLTRYPTOLINE; 1-METHYL-1,2,3,4-TETRAHYDRO-BETA-CARBOLINE-3-CARBOXYLIC ACID; ADENOSINE DIPHOSPHATE; ADRENALIN; ANTITHROMBOCYTIC AGENT; CARBOLINE DERIVATIVE; COLLAGEN; DRUG DERIVATIVE; HARMAN; HARMINE; PLANT EXTRACT; SOYBEAN OIL; THROMBIN; THROMBOCYTE ACTIVATING FACTOR;

ARTICLE; CHEMISTRY; CONTROLLED STUDY; DRUG DETERMINATION; DRUG ISOLATION; DRUG PURIFICATION; DRUG STRUCTURE; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; HUMAN; ISOLATION AND PURIFICATION; NUCLEAR MAGNETIC RESONANCE; PROTON NUCLEAR MAGNETIC RESONANCE; SOYBEAN; THROMBOCYTE AGGREGATION INHIBITION; THROMBOGENESIS;

CARBOLINES; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; HARMINE; HUMANS; MAGNETIC RESONANCE SPECTROSCOPY; PLANT EXTRACTS; PLATELET AGGREGATION INHIBITORS; SOYBEANS;

GLYCINE MAX; THROMBUS;

EID: 0033213519     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf990147d     Document Type: Article

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