Yusuke Yamaguchi

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Assistant Professor

Nihon University

Japan

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About

Yusuke Yamaguchi is an Assistant Professor at Nihon University in Japan. His research focuses on the health benefits of various foods, particularly in relation to dietary components that influence blood glucose levels and hepatic health. Recent articles include studies on isothiocyanates in cruciferous vegetables, the anti-melanoma effects of compounds from garlic, and the physicochemical properties of rice and buckwheat albumins.

Recent Grants

Grant: Close

Deamidation of wheat gliadin with cation exchange resin for induction of safe oral immune tolerance

Open Date: 2019-04-01

Close Date: 2020-03-01

Grant: Close

Identification of Peptides in Buckwheat Suppressing Increase in Blood Sugar Level and Application to Food Materials

Open Date: 2018-04-01

Close Date: 2019-03-01

Grant: Close

Development of a supply system for functional components obtained by oxidizing polyphenols for food use

Open Date: 2018-04-01

Close Date: 2022-03-01

Grant: Close

JSPS DC2

Open Date: 2014-04-01

Close Date: 2016-03-01

Articles (12)

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2024

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2023

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2023

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2022

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2022

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2022

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2022

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2021

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2021

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2020

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2020

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2020

Collaborators (2)

Kazumi Ninomiya

Assistant Professor

Gunma University

JAPAN

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Hitomi Kumagai

JAPAN

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Yusuke Yamaguchi

Research Interests

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Contact this professor

About

Recent Grants

Articles (12)

Comparative analysis of isothiocyanates in eight cruciferous vegetables and evaluation of the hepatoprotective effects of 4-(methylsulfinyl)-3-butenyl isothiocyanate (sulforaphene) from daikon radish (Raphanus sativus L.) sprouts

Differences and similarities of albumins from japonica rice bran, japonica, indica, and javanica rice endosperm in the suppressive effect of postprandial blood glucose elevation

Anti-melanoma effects of S-allyl-L-cystine sulfoxide (ACSO/alliin) from garlic in C57BL/6J mice

Physicochemical and functional properties of buckwheat (Fagpopyrum esculentum Moench) albumin

Evaluation of the amount of glucose adsorbed on water-soluble dietary fibres by the analysis of its diffusion rate through a dialysis membrane

Suppression of postprandial blood glucose elevation by buckwheat (Fagpopyrum esculentum) albumin hydrolysate and identification of the peptide responsible to the function

IUNS Workshop on Capacity and Leadership Development in Nutritional Sciences Held Online

Combined Effects of Amino Acids in Garlic and Buna-Shimeji (<i>Hypsizygus marmoreus)</i> on Suppression of CCl<sub>4</sub>-Induced Hepatic Injury in Rats

Physical and textural properties of foods with swallowing ease for aged people

Rice bran as a potential antidiabetic food material

Suppressive Effect of Shiitake Extract on Plasma Ethanol Elevation

Allergenicity of Deamidated and/or Peptide-Bond-Hydrolyzed Wheat Gliadin by Transdermal Administration

Collaborators (2)

Kazumi Ninomiya

Hitomi Kumagai

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