Aryl hydrocarbon receptor ligand activity of commercial health foods

Food Chemistry

Volumn 126, Issue 4, 2011, Pages 1515-1520

  Amakura, Yoshiaki ^a   Tsutsumi, Tomoaki ^b   Nakamura, Masafumi ^c   Handa, Hiroshi ^c   Yoshimura, Morio ^a   Matsuda, Rieko ^b   Yoshida, Takashi ^a  

^a MATSUYAMA UNIVERSITY   (Japan)

^b NATIONAL INSTITUTE OF HEALTH SCIENCES   (Japan)

^c Hiyoshi Corporation   (Japan)

Author keywords

Aryl hydrocarbon receptor; Dioxin; Health food; Plant material; Reporter gene assay

Indexed keywords

ARYL HYDROCARBON RECEPTOR; DIOXIN; HEALTH FOOD; PLANT MATERIAL; REPORTER GENE ASSAY;

CHEMICAL ACTIVATION; ESTERS; EXTRACTION; GENES; HEALTH; HEXANE; LIGANDS; TRANSCRIPTION; TRANSCRIPTION FACTORS; VOLATILE FATTY ACIDS;

CHEMICAL CONTAMINATION;

2,3,7,8 TETRACHLORODIBENZO PARA DIOXIN; ACETIC ACID ETHYL ESTER; AROMATIC HYDROCARBON RECEPTOR; CHRYSIN; DAIDZEIN; FLAVONE; GLYCITEIN; HEXANE; ISOFLAVONE; PROPOLIS; TECTOCHRYSIN; WATER;

ARTICLE; EXTRACTION; FRACTIONATION; HEALTH FOOD; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; SESAME; SOYBEAN;

GLYCINE MAX; SESAMUM INDICUM;

EID: 79551530276     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.12.034     Document Type: Article

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