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 · 244 citations · Full text

Life Sciences, Nutrition, Nutritional Sciences +17

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

Pharmacy, Nutritional Sciences, Pharmacokinetics +13

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 · 197 citations

Medicine, Immunology, Pharmacology +17

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

Medicine, Biochemistry, Pharmacology +15

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 · 182 citations

Life Sciences, Nutrition, Nutritional Sciences +11