Shunrô Kawakishi

Hydroxyl Radical-scavenging Effects of Spices and Scavengers from Brown Mustard (<i>Brassica nigra</i>)

Shin‐Kyo Chung, Toshihiko Osawa, Shunrô Kawakishi · Bioscience Biotechnology and Biochemistry · 1997 · 443 citations · Full text

Flavoromics, Polyphenolics, Food Chemistry +16

Involvement of the β-diketone moiety in the antioxidative Mechanism of Tetrahydrocurcumin

Yosunori Sugiyama, Shunrô Kawakishi, Toshihiko Osawa · Biochemical Pharmacology · 1996 · 383 citations

Polyphenolics, Bioorganic Chemistry, Biochemistry +7

Inhibition of lipid peroxidation and the active oxygen radical scavenging effect of anthocyanin pigments isolated from Phaseolus vulgaris L

Takanori Tsuda, Kaoru Shiga, Katsumi Ohshima et al. · Biochemical Pharmacology · 1996 · 365 citations

Polyphenolics, Carotenoid, Biochemistry +9

The contribution of plant food antioxidants to human health

Narasimhan Ramarathnam, Toshihiko Osawa, Hirotomo Ochi et al. · Trends in Food Science & Technology · 1995 · 307 citations

Food Chemistry, Nutrition, Food Bioactive Compound +4

Antioxidative Activity of Tetrahydrocurcuminoids

Toshihiko Osawa, Yasunori Sugiyama, M. Inayoshi et al. · Bioscience Biotechnology and Biochemistry · 1995 · 295 citations