Ryusuke Tanaka
University of Miyazaki
59 Papers
382 Citations
Ryusuke Tanaka is an academic researcher from University of Miyazaki. The author has contributed to research in topics: Lipid peroxide & Chemistry. The author has an hindex of 14, co-authored 54 publications. Previous affiliations of Ryusuke Tanaka include Kyushu University.
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Papers
Antioxidant activity of phlorotannins isolated from the brown alga Eisenia bicyclis
TL;DR: Five antioxidative substances in the brown alga Eisenia bicyclis were isolated by silicic acid column chromatography and thin-layer chromatography to extend the induction time of autoxidation of methyl ƒ¿-linolenate.
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Inhibitory effects of brown algal phlorotannins on secretory phospholipase A2s, lipoxygenases and cyclooxygenases
TL;DR: 8,8′-Bieckol, the strongest LOX inhibitor in this study, inhibited soybean LOX and 5-LOX with IC50 values of 38 and 24 μM, respectively.
121
Determination of Biogenic Amines in Fish Meat and Fermented Foods Using Column-Switching High-Performance Liquid Chromatography with Fluorescence Detection
TL;DR: In this paper, a column-switching high-performance liquid chromatography method with fluorescence detection for the simultaneous analysis of biogenic amines (BAs) was developed.
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The anti-inflammatory effects of phlorotannins from Eisenia arborea on mouse ear edema by inflammatory inducers
TL;DR: This is the first report that phlorotannins exhibit anti-allergic and anti-inflammatory effects in in vivo experiments, and inhibit OXA-induced delayed-type (type IV) allergic reactions.
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Effect of long-term storage, ultra-low temperature, and freshness on the quality characteristics of frozen tuna meat.
TL;DR: In this paper, the authors clarified the validity of conventional frozen storage temperature of tuna and investigated the effects of long-term storage and ultra-low temperatures, as well as the effect of the freshness at the time of freezing on the quality of tuna meat.
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