The Japanese Biochemical Society

[1P-461] Browning of white adipose tissue and molecular mechanism of inhibition of fat accumulation by co-ingestion of histidine and soy isoflavones

Riku Asahi1, Haruhide Udagawa1, Remiko Oshiro1, Kaori Sano2, Shigeru Nakajima1, Takahiko J. Fujimi1 (1.Faculty of Health and Nutrition, Bunkyo University, 2.Faculty of Science, Josai University)

キーテクノロジー:qPCR

ヒスチジン、大豆イソフラボン、脂肪細胞、褐色化

asahi@bunkyo.ac.jp

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