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Identification of Characteristic Components and Foodstuffs in Healthy Japanese Diet and the Health Effects of a Diet with Increased Use Frequency of these Foodstuffs.
Iwagaki, Yui; Sakamoto, Yu; Sugawara, Saeko; Mizowaki, Yui; Yamamoto, Kazushi; Sugawara, Tatsuya; Kimura, Kazuhiko; Tsuduki, Tsuyoshi.
Affiliation
  • Iwagaki Y; Laboratory of Food and Biomolecular Science, Graduate School of Agriculture, Tohoku University, Sendai, Japan.
  • Sakamoto Y; Laboratory of Food and Biomolecular Science, Graduate School of Agriculture, Tohoku University, Sendai, Japan.
  • Sugawara S; Laboratory of Food and Biomolecular Science, Graduate School of Agriculture, Tohoku University, Sendai, Japan.
  • Mizowaki Y; Laboratory of Food and Biomolecular Science, Graduate School of Agriculture, Tohoku University, Sendai, Japan.
  • Yamamoto K; Laboratory of Food and Biomolecular Science, Graduate School of Agriculture, Tohoku University, Sendai, Japan.
  • Sugawara T; Laboratory of Marine Bioproducts Technology, Graduate School of Agriculture, Kyoto University, Kyoto, Japan.
  • Kimura K; Department of Farm Management, Miyagi University, Sendai, Japan.
  • Tsuduki T; Laboratory of Food and Biomolecular Science, Graduate School of Agriculture, Tohoku University, Sendai, Japan.
Mol Nutr Food Res ; 61(12)2017 12.
Article in En | MEDLINE | ID: mdl-28834090

Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Cholesterol / Diet, Healthy / Liver Type of study: Diagnostic_studies / Prognostic_studies Limits: Animals / Humans / Male Language: En Journal: Mol Nutr Food Res Journal subject: CIENCIAS DA NUTRICAO Year: 2017 Document type: Article Affiliation country: Country of publication:

Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Cholesterol / Diet, Healthy / Liver Type of study: Diagnostic_studies / Prognostic_studies Limits: Animals / Humans / Male Language: En Journal: Mol Nutr Food Res Journal subject: CIENCIAS DA NUTRICAO Year: 2017 Document type: Article Affiliation country: Country of publication: