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Procyanidins in rice cooked with adzuki bean and their contribution to the reduction of nitrite to nitric oxide ((NO)-N-center dot) in artificial gastric juice

The result's identifiers

  • Result code in IS VaVaI

    <a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60077344%3A_____%2F20%3A00511082" target="_blank" >RIV/60077344:_____/20:00511082 - isvavai.cz</a>

  • Result on the web

    <a href="https://www.tandfonline.com/doi/full/10.1080/09637486.2019.1605338" target="_blank" >https://www.tandfonline.com/doi/full/10.1080/09637486.2019.1605338</a>

  • DOI - Digital Object Identifier

    <a href="http://dx.doi.org/10.1080/09637486.2019.1605338" target="_blank" >10.1080/09637486.2019.1605338</a>

Alternative languages

  • Result language

    angličtina

  • Original language name

    Procyanidins in rice cooked with adzuki bean and their contribution to the reduction of nitrite to nitric oxide ((NO)-N-center dot) in artificial gastric juice

  • Original language description

    In Japan, adzuki bean is cooked with rice. During the cooking, the colour of rice becomes pale red. It is postulated that the red pigment is produced from procyanidins and that the ingestion of red rice causes the production of nitric oxide ((NO)-N-center dot) in the stomach by reacting with salivary nitrite. The increase in colour intensity accompanied the decrease in the amounts of procyanidins, suggesting the conversion of procyanidins into the red pigment during the cooking. In addition, the red pigment combined with rice strongly. The red-coloured rice produced (NO)-N-center dot by reacting with nitrite in artificial gastric juice, and the amounts were dependent on the contents of procyanidins and the equivalents. It is suggested that although adzuki procyanidins were oxidised during cooking with rice, procyanidins and the equivalents bound to rice still have the ability to produce bioactive (NO)-N-center dot in the stomach using nitrite in mixed whole saliva.

  • Czech name

  • Czech description

Classification

  • Type

    J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database

  • CEP classification

  • OECD FORD branch

    10608 - Biochemistry and molecular biology

Result continuities

  • Project

    <a href="/en/project/EF15_003%2F0000336" target="_blank" >EF15_003/0000336: Metals, plants and people</a><br>

  • Continuities

    I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Others

  • Publication year

    2020

  • Confidentiality

    S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Data specific for result type

  • Name of the periodical

    International Journal of Food Sciences and Nutrition

  • ISSN

    0963-7486

  • e-ISSN

    1465-3478

  • Volume of the periodical

    71

  • Issue of the periodical within the volume

    1

  • Country of publishing house

    GB - UNITED KINGDOM

  • Number of pages

    11

  • Pages from-to

    63-73

  • UT code for WoS article

    000469575700001

  • EID of the result in the Scopus database

    2-s2.0-85065438393