Kayo Hidaka

Chemical Studies on Antioxidant Mechanism of Curcuminoid:  Analysis of Radical Reaction Products from Curcumin

Toshiya Masuda, Kayo Hidaka, Ayumi Shinohara et al. · Journal of Agricultural and Food Chemistry · 1998 · 238 citations

Chemical Studies on Antioxidant Mechanism of Curcumin:  Analysis of Oxidative Coupling Products from Curcumin and Linoleate

Toshiya Masuda, Tomomi Maekawa, Kayo Hidaka et al. · Journal of Agricultural and Food Chemistry · 2001 · 230 citations

Stability of Polyphenols under Alkaline Conditions and the Formation of a Xanthine Oxidase Inhibitor from Gallic Acid in a Solution at pH 7.4

Sari Honda, Rika Ishida, Kayo Hidaka et al. · Food Science and Technology Research · 2019 · 39 citations · Full text

Food Chemistry, Polyphenolics, Xanthine Oxidase Inhibitor +11

Synthesis of (±)-Cassumunins A and B, New Curcuminoid Antioxidants Having Protective Activity of the Living Cell against Oxidative Damage

Toshiya Masuda, Hiroyuki Matsumura, Yasuo Oyama et al. · Journal of Natural Products · 1998 · 37 citations

Medicine, Nutraceutical Ingredient, Oxidative Damage +9

Novel Xanthine Oxidase (XO) inhibitory phenylindanes produced by thermal reaction of caffeic acid

Yuya Fukuyama, Kayo Hidaka, Akiko Masuda et al. · Bioscience Biotechnology and Biochemistry · 2018 · 15 citations · Full text

Food Chemistry, New Phenylindane, Biochemistry +10