Kyushu University Academic Staff Educational and Research Activities Database
List of Reports
Toshiro Matsui Last modified date:2019.05.17

Professor / Food Science and Biotechnology / Department of Bioscience and Biotechnology / Faculty of Agriculture

1. Toshiro Matsui, Are Peptides Absorbable Compounds?, Journal of Agricultural and Food Chemistry, 10.1021/acs.jafc.7b05589, 2018.01.
2. Weilin Shen, Toshiro Matsui, Current knowledge of intestinal absorption of bioactive peptides, Food & Function, 8, 4306-4314, 2017.10.
3. 松井 利郎, Condensed catechins and their potential health-benefits, Eur. J. Pharm., 75, 495-502, 2015.10.
4. Sorption.
5. Antihypertensive effect of bioactive peptides.
6. T.Matsui, I Ogunwande, KJM Abesundara, K.Matsumoto, Anti-hyperglycemic Potential of Natural Products, Mini-Reviews in Medicinal Chemistry, 6, 109-120, 2006.03.
7. Peptidic food and hypertension.
8. A new mechanism of lowering of hypertension induced by peptides.
9. Update of the renin-angiotensin system and its related antihypertensive peptides.
10. Physiological functions of antihypertensive peptides.
11. Kanthi J.M.Abesundara, T.Matsui, K.Matsumoto, Assay and evalution of a-glucosidase inhibitory activity using flow-biosensor system., 九州大学中央分析センター報告, 21, 20-31, 2003.12.
12. Antihypertensive food in aged society..
13. Antihyperglcemic effect of food components.
14. Antihypertensive mechanism of food components..
15. Food analysis-analysis of taste components-.
16. Sorption of flavors into films..
17. Analytical evaluation of health modulating action of food components..
18. Antihypertensive effect of sardine peptides in mild hypertensive, high-normal hypertensives and noromotensives..
19. Antihypertensive effect of functional peptides..
20. Importance of functional food as an alternative medical treatment..