Proanthocyanidins in buckwheat flour can reduce salivary nitrite to nitric oxide in the stomach

Plant Foods for Human Nutrition

Volumn 65, Issue 1, 2010, Pages 1-7

  Takahama, Umeo ^a   Tanaka, Mariko ^a   Hirota, Sachiko ^b  

^a KYUSHU DENTAL COLLEGE   (Japan)

^b KYUSHU WOMEN'S UNIVERSITY   (Japan)

Author keywords

Buckwheat flour; Nitric oxide (NO); Nitrous acid; Proanthocyanidins; Saliva; Stomach

Indexed keywords

NITRIC OXIDE; NITRITE; PLANT MEDICINAL PRODUCT; PROANTHOCYANIDIN; REACTIVE NITROGEN SPECIES; SCAVENGER;

ADULT; ARTICLE; BIOSYNTHESIS; CHEMISTRY; CLINICAL TRIAL; DIGESTION; DRUG EFFECT; FAGOPYRUM; FEMALE; HUMAN; MALE; METABOLISM; MIDDLE AGED; PH; SALIVA; STOMACH;

ADULT; DIGESTION; FAGOPYRUM; FEMALE; FREE RADICAL SCAVENGERS; HUMANS; HYDROGEN-ION CONCENTRATION; MALE; MIDDLE AGED; NITRIC OXIDE; NITRITES; PLANT PREPARATIONS; PROANTHOCYANIDINS; REACTIVE NITROGEN SPECIES; SALIVA; STOMACH;

EID: 77949540558     PISSN: 09219668     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11130-009-0144-x     Document Type: Article

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