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Naomi Osakabe

Functional Food Research and Development Laboratory

Meiji Seika Kaisha Ltd.

Chiyoda Sakado

Japan

[email]@meiji.co.jp

Name/email consistency: high

 
 
 
 
 
 
 

Affiliation

  • Functional Food Research and Development Laboratory, Meiji Seika Kaisha Ltd., Chiyoda Sakado, Japan. 2001 - 2004

References

  1. Rosmarinic acid inhibits epidermal inflammatory responses: anticarcinogenic effect of Perilla frutescens extract in the murine two-stage skin model. Osakabe, N., Yasuda, A., Natsume, M., Yoshikawa, T. Carcinogenesis (2004) [Pubmed]
  2. Catechins and their oligomers linked by C4 --> C8 bonds are major cacao polyphenols and protect low-density lipoprotein from oxidation in vitro. Osakabe, N., Yasuda, A., Natsume, M., Takizawa, T., Terao, J., Kondo, K. Exp. Biol. Med. (Maywood) (2002) [Pubmed]
  3. Rosmarinic acid, a major polyphenolic component of Perilla frutescens, reduces lipopolysaccharide (LPS)-induced liver injury in D-galactosamine (D-GalN)-sensitized mice. Osakabe, N., Yasuda, A., Natsume, M., Sanbongi, C., Kato, Y., Osawa, T., Yoshikawa, T. Free Radic. Biol. Med. (2002) [Pubmed]
  4. Daily cocoa intake reduces the susceptibility of low-density lipoprotein to oxidation as demonstrated in healthy human volunteers. Osakabe, N., Baba, S., Yasuda, A., Iwamoto, T., Kamiyama, M., Takizawa, T., Itakura, H., Kondo, K. Free Radic. Res. (2001) [Pubmed]
 
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