Naomi Osakabe

Shibaura Institute of Technology - Tokyo / Japan

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AD Scientific Index ID: 413691

芝浦工業大学

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Naomi Osakabe's MOST POPULAR ARTICLES

1-) Continuous intake of polyphenolic compounds containing cocoa powder reduces LDL oxidative susceptibility and has beneficial effects on plasma HDL-cholesterol concentrations in …S Baba, N Osakabe, Y Kato, M Natsume, A Yasuda, T Kido, K Fukuda, ...The American journal of clinical nutrition 85 (3), 709-717, 20073162007

2-) Rosmarinic acid inhibits epidermal inflammatory responses: anticarcinogenic effect of Perilla frutescens extract in the murine two-stage skin modelN Osakabe, A Yasuda, M Natsume, T YoshikawaCarcinogenesis 25 (4), 549-557, 20043332004

3-) Antioxidative Polyphenols Isolated from Theobroma cacaoC Sanbongi, N Osakabe, M Natsume, T Takizawa, S Gomi, T OsawaJournal of agricultural and food chemistry 46 (2), 454-457, 19983331998

4-) Analyses of polyphenols in cacao liquor, cocoa, and chocolate by normal-phase and reversed-phase HPLCM Natsume, N Osakabe, M Yamagishi, T Takizawa, T Nakamura, ...Bioscience, biotechnology, and biochemistry 64 (12), 2581-2587, 20003212000

5-) Bioavailability of (-)-epicatechin upon intake of chocolate and cocoa in human volunteersS Baba, N Osakabe, A Yasuda, M Natsume, T Takizawa, T Nakamura, ...Free radical research 33 (5), 635-641, 20003092000

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