A beverage containing fermented black soybean ameliorates ferric nitrilotriacetate-induced renal oxidative damage in rats

Journal of Clinical Biochemistry and Nutrition

Volumn 47, Issue 3, 2010, Pages 198-207

  Okazaki, Yasumasa ^a,b   Iqbal, Mohammad ^a,c   Kawakami, Norito ^a   Yamamoto, Yorihiro ^d   Toyokuni, Shinya ^b   Okada, Shigeru ^a  

^a OKAYAMA UNIVERSITY   (Japan)

^b NAGOYA UNIVERSITY GRADUATE SCHOOL OF MEDICINE   (Japan)

^c UNIVERSITI MALAYSIA SABAH   (Malaysia)

^d TOKYO UNIVERSITY OF TECHNOLOGY   (Japan)

Author keywords

Anthocyanin; Black soybean; Ferric nitrilotriacetate; Lipid peroxidation; Oxidative stress

Indexed keywords

4 HYDROXYNONENAL; 8 HYDROXYDEOXYGUANOSINE; ANTHOCYANIN; CATALASE; CITRIC ACID; CREATININE; GLUCOSE 6 PHOSPHATE DEHYDROGENASE; GLUTATHIONE PEROXIDASE; GLUTATHIONE REDUCTASE; GLUTATHIONE TRANSFERASE; IRON; NITRILOTRIACETATE IRON; REDUCED NICOTINAMIDE ADENINE DINUCLEOTIDE (PHOSPHATE) DEHYDROGENASE (QUINONE);

ANIMAL EXPERIMENT; ANIMAL MODEL; ANIMAL TISSUE; ANTIOXIDANT ACTIVITY; ARTICLE; BEVERAGE; CONTROLLED STUDY; CREATININE BLOOD LEVEL; DIETARY INTAKE; ENZYME ACTIVITY; FERMENTATION; FERMENTED PRODUCT; FUNCTIONAL FOOD; KIDNEY TUBULE DAMAGE; LIPID PEROXIDATION; MALE; NONHUMAN; OXIDATIVE STRESS; RAT; SOYBEAN; UREA NITROGEN BLOOD LEVEL;

ANIMALIA; GLYCINE MAX; RATTUS;

EID: 78049464857     PISSN: 09120009     EISSN: None     Source Type: Journal    
DOI: 10.3164/jcbn.10-52     Document Type: Article

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