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An Assessment of Niboshi (a Processed Japanese Anchovy) as an Effective Food Source of Selenium
http://hdl.handle.net/10069/15102
http://hdl.handle.net/10069/151026cc6feaf-b5a0-408c-b22b-8871ad9e9c63
名前 / ファイル | ライセンス | アクション |
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jhs_53_457.pdf (1.8 MB)
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Item type | 学術雑誌論文 / Journal Article(1) | |||||
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公開日 | 2008-03-05 | |||||
タイトル | ||||||
タイトル | An Assessment of Niboshi (a Processed Japanese Anchovy) as an Effective Food Source of Selenium | |||||
言語 | ||||||
言語 | eng | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | fish | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | Japanese anchovy | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | Niboshi | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | selenium | |||||
資源タイプ | ||||||
資源タイプ識別子 | http://purl.org/coar/resource_type/c_6501 | |||||
資源タイプ | journal article | |||||
著者 |
Haratake, Mamoru
× Haratake, Mamoru× Takahashi, Junko× Ono, Masahiro× Nakayama, Morio |
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抄録 | ||||||
内容記述タイプ | Abstract | |||||
内容記述 | Niboshi is processed from the small Japanese anchovy with a 3-6 cm length by a several-minute boiling and subsequent drying. It is usually used in a variety of Japanese dishes. We assessed the Niboshi and its extract as food source of the micronutrient selenium (Se). The Se content in the Niboshi was 1.14±0.01 μg/g and up to 60% of its total Se was found in the abdominal part. After the feeding of Niboshi-supplemented diets for 7 weeks to mice, the organ Se contents and hepatic cellular and plasma glutathione peroxidase (GPx) activities were comparable to those of selenious acid (SA)-fed mice. As the Niboshi is a processed foodstuff for extracting a base seasoning used in many Japanese dishes, the absorptivity of Se from its extract was further examined in dietary Se-depleted mice. The daily oral administration of the Niboshi extract to the mice for 7 days improved the Se contents in the blood and liver and the GPx activities. Thus, the Niboshi can serve as an efficient dietary source of Se in mice. Taking the daily intake habit of the Niboshi into consideration, it would contribute to the dietary intake of Se in Japan. | |||||
書誌情報 |
Journal of Health Science 巻 53, 号 4, p. 457-463, 発行日 2007-08 |
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出版者 | ||||||
出版者 | The Pharmaceutical Society of Japan | |||||
ISSN | ||||||
収録物識別子タイプ | ISSN | |||||
収録物識別子 | 13449702 | |||||
EISSN | ||||||
収録物識別子タイプ | ISSN | |||||
収録物識別子 | 1347-5207 | |||||
書誌レコードID | ||||||
収録物識別子タイプ | NCID | |||||
収録物識別子 | AA11316464 | |||||
DOI | ||||||
関連タイプ | isIdenticalTo | |||||
識別子タイプ | DOI | |||||
関連識別子 | 10.1248/jhs.53.457 | |||||
著者版フラグ | ||||||
出版タイプ | VoR | |||||
出版タイプResource | http://purl.org/coar/version/c_970fb48d4fbd8a85 | |||||
関係URI | ||||||
関連名称 | http://dx.doi.org/10.1248/jhs.53.457 | |||||
引用 | ||||||
内容記述タイプ | Other | |||||
内容記述 | Journal of Health Science v.53(4) p.457-463, 2007 |