An assessment of Niboshi (a processed Japanese anchovy) as an effective food source of selenium

Journal of Health Science

Volumn 53, Issue 4, 2007, Pages 457-463

  Haratake, Mamoru ^a   Takahashi, Junko ^a   Ono, Masahiro ^a   Nakayama, Morio ^a  

^a NAGASAKI UNIVERSITY   (Japan)

Author keywords

Fish; Japanese anchovy; Niboshi; Selenium

Indexed keywords

GLUTATHIONE PEROXIDASE; SELENIOUS ACID; SELENIUM;

ANCHOVY; ANIMAL EXPERIMENT; ANIMAL TISSUE; ARTICLE; BLOOD; DIET; DIETARY INTAKE; ENZYME ACTIVITY; FOOD; LIVER; MALE; MOUSE; NIBOSHI; NONHUMAN;

ENGRAULIS JAPONICUS; MUS;

EID: 34547586341     PISSN: 13449702     EISSN: 13475207     Source Type: Journal    
DOI: 10.1248/jhs.53.457     Document Type: Article

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