Kazusato Matsugano

Direct Absorption of Acylated Anthocyanin in Purple-Fleshed Sweet Potato into Rats

Ikuo Suda, Tomoyuki Oki, Mami Masuda et al. · Journal of Agricultural and Food Chemistry · 2002 · 134 citations

Caffeoylsophorose, a New Natural α-Glucosidase Inhibitor, from Red Vinegar by Fermented Purple-Fleshed Sweet Potato

Toshiro Matsui, Sumi Ebuchi, Keiichi Fukui et al. · Bioscience Biotechnology and Biochemistry · 2004 · 70 citations · Full text

Food Chemistry, Biosynthesis, Phytochemical +17

Reduction of Liver Injury Induced by Carbon Tetrachloride in Rats Administered Purple-Colored Sweetpotato Juice.

Ikuo Suda, Shu Furuta, Yoichi Nishiba et al. · Nippon Shokuhin Kagaku Kogaku Kaishi · 1997 · 48 citations · Full text

Food Chemistry, Liver Injury Induced, Hepatology +10

Caffeoylsophorose in a Red Vinegar Produced through Fermentation with Purple Sweetpotato

Norihiko Terahara, Toshiro Matsui, Keiichi Fukui et al. · Journal of Agricultural and Food Chemistry · 2003 · 30 citations

Food Chemistry, Red Vinegar, Biosynthesis +13

Changes of Serum .GAMMA.-GTP, GOT and GPT Levels in Hepatic Function-Weakling Subjects by Ingestion of High Anthocyanin Sweetpotato Juice.

Ikuo Suda, Osamu Yamakawa, Kazusato Matsugano et al. · Nippon Shokuhin Kagaku Kogaku Kaishi · 1998 · 28 citations · Full text