Akiko Yasuda

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 et al. · American Journal of Clinical Nutrition · 2007 · 241 citations · Full text

Food Chemistry, Nutrition, Cardiovascular Disease +10

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

Seigo Baba, Naomi Osakabe, Akiko Yasuda et al. · Free Radical Research · 2000 · 240 citations

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

Hirohisa Takano, Naomi Osakabe, Chiaki Sanbongi et al. · Experimental Biology and Medicine · 2004 · 192 citations

Asthma, Allergy Medicine, Immunology +21

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 et al. · Free Radical Biology and Medicine · 2002 · 188 citations

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 et al. · Journal of Nutrition · 2007 · 181 citations

Metabolic Syndrome, Nutrition, Cardiovascular Disease +12