{"_buckets": {"deposit": "c7641df4-b8a5-4b77-97ac-f0544493103b"}, "_deposit": {"id": "10418", "owners": [], "pid": {"revision_id": 0, "type": "depid", "value": "10418"}, "status": "published"}, "_oai": {"id": "oai:soar-ir.repo.nii.ac.jp:00010418", "sets": ["1017"]}, "author_link": ["32952", "32953", "32954", "32955"], "item_1628147817048": {"attribute_name": "出版タイプ", "attribute_value_mlt": [{"subitem_version_resource": "http://purl.org/coar/version/c_ab4af688f83e57aa", "subitem_version_type": "AM"}]}, "item_6_biblio_info_6": {"attribute_name": "書誌情報", "attribute_value_mlt": [{"bibliographicIssueDates": {"bibliographicIssueDate": "2008-05-15", "bibliographicIssueDateType": "Issued"}, "bibliographicIssueNumber": "2", "bibliographicPageEnd": "495", "bibliographicPageStart": "488", "bibliographicVolumeNumber": "108", "bibliographic_titles": [{"bibliographic_title": "FOOD CHEMISTRY"}]}]}, "item_6_description_30": {"attribute_name": "資源タイプ（コンテンツの種類）", "attribute_value_mlt": [{"subitem_description": "Article", "subitem_description_type": "Other"}]}, "item_6_description_31": {"attribute_name": "フォーマット：mimeタイプ", "attribute_value_mlt": [{"subitem_description": "application/pdf", "subitem_description_type": "Other"}]}, "item_6_description_5": {"attribute_name": "引用", "attribute_value_mlt": [{"subitem_description": "FOOD CHEMISTRY. 108(2): 488-495 (2008)", "subitem_description_type": "Other"}]}, "item_6_link_3": {"attribute_name": "信州大学研究者総覧へのリンク", "attribute_value_mlt": [{"subitem_link_text": "Hamauzu, Y", "subitem_link_url": "http://soar-rd.shinshu-u.ac.jp/profile/ja.ZenmPUkh.html"}, {"subitem_link_text": "Fujita, T", "subitem_link_url": "http://soar-rd.shinshu-u.ac.jp/profile/ja.HNLhPUkh.html"}]}, "item_6_link_67": {"attribute_name": "WoS", "attribute_value_mlt": [{"subitem_link_text": "Web of Science", "subitem_link_url": "http://gateway.isiknowledge.com/gateway/Gateway.cgi?\u0026GWVersion=2\u0026SrcAuth=ShinshuUniv\u0026SrcApp=ShinshuUniv\u0026DestLinkType=FullRecord\u0026DestApp=WOS\u0026KeyUT=000253033400009"}]}, "item_6_publisher_4": {"attribute_name": "出版者", "attribute_value_mlt": [{"subitem_publisher": "ELSEVIER SCI LTD"}]}, "item_6_relation_48": {"attribute_name": "DOI", "attribute_value_mlt": [{"subitem_relation_name": [{"subitem_relation_name_text": "10.1016/j.foodchem.2007.10.084"}], "subitem_relation_type_id": {"subitem_relation_type_id_text": "https://doi.org/10.1016/j.foodchem.2007.10.084", "subitem_relation_type_select": "DOI"}}]}, "item_6_select_64": {"attribute_name": "著者版フラグ", "attribute_value_mlt": [{"subitem_select_item": "author"}]}, "item_6_source_id_35": {"attribute_name": "ISSN", "attribute_value_mlt": [{"subitem_source_identifier": "0308-8146", "subitem_source_identifier_type": "ISSN"}]}, "item_6_source_id_39": {"attribute_name": "NII ISSN", "attribute_value_mlt": [{"subitem_source_identifier": "0308-8146", "subitem_source_identifier_type": "ISSN"}]}, "item_6_source_id_40": {"attribute_name": "書誌レコードID", "attribute_value_mlt": [{"subitem_source_identifier": "AA00649137", "subitem_source_identifier_type": "NCID"}]}, "item_6_text_69": {"attribute_name": "wosonly authkey", "attribute_value_mlt": [{"subitem_text_value": "polyphenols; procyanidin; chlorogenic acid; pectin; myeloperoxidase; gastric mucosa injury"}]}, "item_6_text_70": {"attribute_name": "wosonly keywords", "attribute_value_mlt": [{"subitem_text_value": "GASTRIC-MUCOSA; ANTIOXIDANT; PROCYANIDINS; FRUITS; MILL.; RATS"}]}, "item_6_textarea_68": {"attribute_name": "wosonly abstract", "attribute_value_mlt": [{"subitem_textarea_value": "Effects of Chinese quince extract, apple juice, semi-purified phenolics and soluble pectin from these fruits on ethanol-induced gastric ulcers in rats were investigated. In rats given Chinese quince extract or apple juice, ulcer induction was strongly suppressed, and the effect was stronger for Chinese quince extract than for apple juice. Myeloperoxidase activity in gastric mucosa showed a similar tendency. The DPPH radical scavenging activity and total phenolic content were 4 times higher in Chinese quince extract than in apple juice. Semi-purified phenolics from both fruits strongly suppressed ulcer induction at doses of 5-10 mg; however, a 20 mg dose of apple phenolics showed a pro-ulcerative effect. The soluble pectin fraction also showed moderate activity. These results suggest that phenolic compounds are responsible for antiulcerative activity of Chinese quince extract and apple juice, and that concentration may be an important factor in the case of apple phenolics. (c) 2007 Elsevier Ltd. All rights reserved."}]}, "item_creator": {"attribute_name": "著者", "attribute_type": "creator", "attribute_value_mlt": [{"creatorNames": [{"creatorName": "Hamauzu,  Y"}], "nameIdentifiers": [{"nameIdentifier": "32952", "nameIdentifierScheme": "WEKO"}]}, {"creatorNames": [{"creatorName": "Irie,  M"}], "nameIdentifiers": [{"nameIdentifier": "32953", "nameIdentifierScheme": "WEKO"}]}, {"creatorNames": [{"creatorName": "Kondo,  M"}], "nameIdentifiers": [{"nameIdentifier": "32954", "nameIdentifierScheme": "WEKO"}]}, {"creatorNames": [{"creatorName": "Fujita,  T"}], "nameIdentifiers": [{"nameIdentifier": "32955", "nameIdentifierScheme": "WEKO"}]}]}, "item_files": {"attribute_name": "ファイル情報", "attribute_type": "file", "attribute_value_mlt": [{"accessrole": "open_date", "date": [{"dateType": "Available", "dateValue": "2015-09-25"}], "displaytype": "detail", "download_preview_message": "", "file_order": 0, "filename": "CrudePolyphenols.pdf", "filesize": [{"value": "270.5 kB"}], "format": "application/pdf", "future_date_message": "", "is_thumbnail": false, "licensetype": "license_note", "mimetype": "application/pdf", "size": 270500.0, "url": {"label": "CrudePolyphenols.pdf", "url": "https://soar-ir.repo.nii.ac.jp/record/10418/files/CrudePolyphenols.pdf"}, "version_id": "381c9d59-850a-42e2-a2f7-4400dbc92e17"}]}, "item_language": {"attribute_name": "言語", "attribute_value_mlt": [{"subitem_language": "eng"}]}, "item_resource_type": {"attribute_name": "資源タイプ", "attribute_value_mlt": [{"resourcetype": "journal article", "resourceuri": "http://purl.org/coar/resource_type/c_6501"}]}, "item_title": "Antiulcerative properties of crude polyphenols and juice of apple, and Chinese quince extracts", "item_titles": {"attribute_name": "タイトル", "attribute_value_mlt": [{"subitem_title": "Antiulcerative properties of crude polyphenols and juice of apple, and Chinese quince extracts", "subitem_title_language": "en"}]}, "item_type_id": "6", "owner": "1", "path": ["1017"], "permalink_uri": "http://hdl.handle.net/10091/1018", "pubdate": {"attribute_name": "PubDate", "attribute_value": "2008-03-31"}, "publish_date": "2008-03-31", "publish_status": "0", "recid": "10418", "relation": {}, "relation_version_is_last": true, "title": ["Antiulcerative properties of crude polyphenols and juice of apple, and Chinese quince extracts"], "weko_shared_id": -1}