Effect of ingested concentrate and components of sake on epidermal permeability barrier disruption by UVB irradiation

Journal of Agricultural and Food Chemistry

Volumn 53, Issue 4, 2005, Pages 948-952

  Hirotsune, Masato ^a   Haratake, Akinori ^b   Komiya, Aya ^b   Sugita, Jun ^b   Tachihara, Toru ^c   Komai, Tsuyoshi ^c   Hizume, Kazuhisa ^a   Ozeki, Kenji ^a   Ikemoto, Takeshi ^b  

^a Ozeki Corporation   (Japan)

^b KANEBO LTD   (Japan)

^c T Hasegawa Co   (Japan)

Author keywords

Ethyl D glucoside; Oral administration; Organic acids; Rice wine; Transepidermal water loss

Indexed keywords

ALCOHOL DERIVATIVE; CARBOXYLIC ACID; CITRIC ACID; ETHYL ALPHA DEXTRO GLUCOSIDE; GLUCOSIDE; GLYCEROL; LACTIC ACID; MALIC ACID; SUCCINIC ACID; UNCLASSIFIED DRUG;

ANIMAL EXPERIMENT; ANIMAL TISSUE; ARTICLE; CELL MEMBRANE PERMEABILITY; CONCENTRATION RESPONSE; CONTROLLED STUDY; EPIDERMIS; MOUSE; NONHUMAN; NUDE MOUSE; QUANTITATIVE ANALYSIS; SAKE; SKIN; SKIN WATER LOSS; ULTRAVIOLET B RADIATION; WINE;

ALCOHOLIC BEVERAGES; ANIMALS; BEER; EPIDERMIS; FERMENTATION; MICE; MICE, INBRED HRS; ORYZA SATIVA; PERMEABILITY; ULTRAVIOLET RAYS; WATER LOSS, INSENSIBLE; WINE;

MURINAE; MUS MUSCULUS;

EID: 13944282525     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf048893s     Document Type: Article

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