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Mayumi Ohnishi-Kameyama
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Steamed red rice has been served in local religious ceremonies in Japan and is mainly consumed in Asian countries. However, only a few detailed chemical and biological studies have been performed on red rice to date. The present study aimed to clarify the chemical structure of red pigment and examined its effects on lipid metabolism, such as hepati... Read More»
Satoru Tamura, Ke Yan, Tomikazu Kawano, Mayumi Ohnishi-Kameyama, Junji Tanaka, Hiroshi Shimoda and Nobutoshi Murakami
: JRR
10.4172/2375-4338.1000213Abstract Peer-reviewed Full Article Peer-reviewed Article PDF Mobile Full Article
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