English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

Adzuki bean (Vigna angularis) contains abundant polyphenols, and their anti-oxidant effects have attracted the attention of many researchers. Although the effects of uncooked Adzuki beans and Adzuki bean juice have been reported, the effects of Adzuki bean pastes (sweet red bean paste) have not yet been clarified. Since sweet red bean pastes are easily incorporated into the diet as desserts or snacks, we investigated the polyphenol content and reactive oxygen species (ROS) inhibitory activity of the pastes. From these results, the sweet red bean pastes contained 37. 1-62. 7mg of polyphenols per 100 g of bean paste, and exhibited superoxide dismutase (SOD) -like activity and ROS inhibitory effects in Jurkat cells. (Received Feb. 19, 2015 ; Accepted Mar. 20, 2015)

nihon shokuhin kagaku kougakkaishi/nippon shokuhin kagaku kōgaku kaishi

Functional Investigation of Sweet Red Bean Pastes as Anti-oxidant Food : Polyphenol Contents, Superoxide Dismutase Activity, and Inhibitory Effects on Reactive Oxygen Species