Continuous intake of polyphenolic compounds containing cocoa powder reduces LDL oxidative susceptibility and has beneficial effects on plasma HDL-cholesterol concentrations in humans

Seigo Baba, Naomi Osakabe, Yoji Kato, +6

American Journal of Clinical Nutrition

Food ChemistryNutritionCardiovascular DiseaseLipid NutritionMedicine +8

Bioavailability of (-)-epicatechin upon intake of chocolate and cocoa in human volunteers

Seigo Baba, Naomi Osakabe, Akiko Yasuda, +4

Free Radical Research

Extract of Perilla frutescens Enriched for Rosmarinic Acid, a Polyphenolic Phytochemical, Inhibits Seasonal Allergic Rhinoconjunctivitis in Humans

Hirohisa Takano, Naomi Osakabe, Chiaki Sanbongi, +7

Experimental Biology and Medicine

AsthmaAllergy MedicineImmunologyAllergenPerilla Frutescens Enriched +19

Rosmarinic acid, a major polyphenolic component of Perilla frutescens, reduces lipopolysaccharide (LPS)-induced liver injury in d-galactosamine (d-GalN)-sensitized mice

Naomi Osakabe, Akiko Yasuda, Midori Natsume, +4

Free Radical Biology and Medicine

Plasma LDL and HDL Cholesterol and Oxidized LDL Concentrations Are Altered in Normo- and Hypercholesterolemic Humans after Intake of Different Levels of Cocoa Powder

Seigo Baba, Midori Natsume, Akiko Yasuda, +4

Journal of Nutrition

Metabolic SyndromeNutritionCardiovascular DiseaseMedicinePlasma Ldl +10

Absorption, metabolism, degradation and urinary excretion of rosmarinic acid after intake of Perilla frutescens extract in humans

S Baba, Naomi Osakabe, M. Natsume, +6

European Journal of Nutrition

BiochemistryUrinary ExcretionMedicineRosmarinic AcidPhysiology +6

Anti‐inflammatory and anti‐allergic effect of rosmarinic acid (RA); inhibition of seasonal allergic rhinoconjunctivitis (SAR) and its mechanism

Naomi Osakabe, Hirohisa Takano, Chiaki Sanbongi, +4

BioFactors

Daily cocoa intake reduces the susceptibility of low-density lipoprotein to oxidation as demonstrated in healthy human volunteers

Naomi Osakabe, Seigo Baba, Akiko Yasuda, +5

Free Radical Research

Dietary supplementation with cacao liquor proanthocyanidins prevents elevation of blood glucose levels in diabetic obese mice

Makoto Tomaru, Hirohisa Takano, Naomi Osakabe, +5

Nutrition

ObesityMetabolic SyndromeNutritionFood Bioactive CompoundBlood Glucose Levels +9

Cocoa powder enhances the level of antioxidative activity in rat plasma

Seigo Baba, Naomi Osakabe, Midori Natsume, +4

British Journal Of Nutrition

BiochemistryMedicineNutraceutical IngredientBioanalysisPhysiology +11