T. Kurata

Publications152
h-index26
Citations2,265
Highly Influential Citations72
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Capsaicin exhibits anti-inflammatory property by inhibiting IkB-a degradation in LPS-stimulated peritoneal macrophages.
Capsaicin, a major ingredient of hot pepper, was considered to exhibit an anti-inflammatory property. In order to clarify the signalling mechanism underlying the anti-inflammatory action of… Expand
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A rapid and sensitive method for the determination of ascorbic acid using 4,7-diphenyl-1,10-phenanthroline
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Capsaicin inhibits the production of tumor necrosis factor alpha by LPS-stimulated murine macrophages, RAW 264.7: a PPARgamma ligand-like action as a novel mechanism.
Capsaicin, a major ingredient of hot pepper, is considered to exhibit anti-inflammatory properties. Our previous study demonstrated that capsaicin inhibited the production of pro-inflammatory… Expand
  • 44
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Capsaicin inhibits the production of tumor necrosis factor α by LPS‐stimulated murine macrophages, RAW 264.7: a PPARγ ligand‐like action as a novel mechanism
Capsaicin, a major ingredient of hot pepper, is considered to exhibit anti‐inflammatory properties. Our previous study demonstrated that capsaicin inhibited the production of pro‐inflammatory… Expand
  • 70
  • 4
Glutathione Reacts with Glyoxal at the N-Terminal
The elevation of such dicarbonyl compounds as glyoxal and the depletion of GSH occur simultaneously in diabetic patients. Enabling a nonenzymatic glycation reaction with GSH and glyoxal is therefore… Expand
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Changes in volatile flavour components of soybeans during roasting
Abstract Volatile concentrates were prepared from whole soybeans, roasted at 200°C for 10, 20 and 30 min, by steam distillation under reduced pressure followed by ether extraction, and analysed by… Expand
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Capsaicin protects against ethanol-induced oxidative injury in the gastric mucosa of rats.
In this study, we investigated the protective effects of capsaicin on gastric mucosal oxidative damage induced by ethanol. Sprague Dawley rats intragastrically received 0.5-10 mg/kg, BW capsaicin or… Expand
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Degradation of L-Ascorbic Acid and Mechanism of Nonenzymic Browning Reaction: Part II. Non-oxidative Degradation of L-Ascorbic Acid Including the Formation of 3-Deoxy-L-pentosonePart III. Oxidative…
L-Ascorbic acid, in an acid condition, was degraded to furfural with the formation of 3-deoxy-L-pentosone as an intermediate. Furfural and 3-deoxy-L-pentosone were isolated and identified as 2,4-di...
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The effect of cigarette smoke exposure and ascorbic acid intake on gene expression of antioxidant enzymes and other related enzymes in the livers and lungs of Shionogi rats with osteogenic disorders.
Cigarette smoking causes many chronic diseases but is a preventable risk factor in developing countries. However, it may be possible to relieve the smoke-induced damage by increasing the protective… Expand
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Effects of pH and Ferrous Ion on the Degradation of Glucosinolates by Myrosinase
During the enzymatic degradation of sinigrin, the release of glucose and the formation of allyl isothiocyanate via subsequent cleavage of the aglucon were studied in the presence or absence of… Expand
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