Natto (fermented soybean) extract extends the adult lifespan of Caenorhabditis elegans

Bioscience, Biotechnology and Biochemistry

Volumn 77, Issue 2, 2013, Pages 392-394

  Ibe, Sachie ^a   Kumada, Kaoru ^b   Yoshida, Keiko ^b   Otobe, Kazunori ^c  

^a Oyamatofu Co Ltd   (Japan)

^b TSUKUBA INTERNATIONAL UNIVERSITY   (Japan)

^c NATIONAL AGRICULTURAL RESEARCH CENTER   (Japan)

Author keywords

Anti aging; Antioxidant; Caenorhabditis elegans; Lifespan; Natto

Indexed keywords

ANTI-AGING; CAENORHABDITIS ELEGANS; FERMENTED SOYBEANS; IN-VIVO; LIFE SPAN; NATTO; WATER EXTRACTS; WILD TYPES;

ANTIOXIDANTS; BIOLOGY; CHEMISTRY;

EXTRACTION;

ANTIOXIDANT; BIOLOGICAL MARKER; LIPOFUSCIN; WATER;

ANIMAL; ARTICLE; BIOSYNTHESIS; CAENORHABDITIS ELEGANS; DRUG ANTAGONISM; DRUG EFFECT; DRUG MIXTURE; FERMENTATION; HEAT; LONGEVITY; METABOLISM; OXIDATIVE STRESS; PHYSIOLOGY; SOYBEAN;

ANIMALS; ANTIOXIDANTS; BIOLOGICAL MARKERS; CAENORHABDITIS ELEGANS; COMPLEX MIXTURES; FERMENTATION; HOT TEMPERATURE; LIPOFUSCIN; LONGEVITY; OXIDATIVE STRESS; SOY FOODS; WATER;

CAENORHABDITIS ELEGANS; GLYCINE MAX;

EID: 84875414316     PISSN: 09168451     EISSN: 13476947     Source Type: Journal    
DOI: 10.1271/bbb.120726     Document Type: Article

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