Presentation Information
[P057]Effects of processing conditions on polyphenol contents and in vitro bioactivities of buckwheat products
*Satoshi Miyauchi1, Tamami Arakawa1, Yurika Arai2, Megumi Hosokawa2, Masashi Onozato3, Rio Maekawa3, Yoshio Sato2, Rie Kobayashi2, Yasutaka Shigemura1 (1. Department of Nutrition, Tokyo Kasei University, 2. Graduate School of Human Life Studies, Tokyo Kasei University, 3. Nikkoku Seifun Co.Ltd.)
Keywords:
Buckwheat,Antioxidant activity,Polyphenols,ACE inhibitory activity
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