{"created":"2023-06-20T13:41:03.196477+00:00","id":332,"links":{},"metadata":{"_buckets":{"deposit":"be8bb7a8-7ac0-4d7f-b02e-f9349b28efb2"},"_deposit":{"created_by":3,"id":"332","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"332"},"status":"published"},"_oai":{"id":"oai:fujijoshi.repo.nii.ac.jp:00000332","sets":["6:23:31"]},"author_link":["434","435","432","433"],"item_3_biblio_info_12":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2008-03-31","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"38","bibliographicPageStart":"31","bibliographicVolumeNumber":"45","bibliographic_titles":[{}]}]},"item_3_description_11":{"attribute_name":"抄録(英)","attribute_value_mlt":[{"subitem_description":"Flavonoids are polyphenols that are found in many foods and which function as antioxidants in the body. However, the mechanisms for absorption of polyphenolic compounds remain unclear. The recently-manufactured quercetin glycoside αG-rutin is a water-soluble glucose adduct of rutin (quercetin-3-β-glucosyl-rhamnose) and this compound is 1,000 times dissolubility is higher than rutin. This review describes how the intestinal absorption and metabolism of αG-rutin in vivo, in situ and in vitro. αG-rutin is transported through the intestinal mucosa both in vivo and in vitro, and demonstrated that a considerable proportion of the αG-rutin was absorbed as the intact glycoside via the paracellular pathway. In addition, αG-rutin is absorbed more efficiency than either quercetin or rutin and that a high plasma concentration can be maintained by supplying rutin αG-rutin in combination in in vivo study. Thus, αG-rutin will be an effective source of quercetin and expected to be beneficial as antioxidant for human health.","subitem_description_type":"Other"}]},"item_3_description_15":{"attribute_name":"表示順","attribute_value_mlt":[{"subitem_description":"6","subitem_description_type":"Other"}]},"item_3_description_16":{"attribute_name":"アクセション番号","attribute_value_mlt":[{"subitem_description":"KJ00005073552","subitem_description_type":"Other"}]},"item_3_source_id_1":{"attribute_name":"雑誌書誌ID","attribute_value_mlt":[{"subitem_source_identifier":"AA11520347","subitem_source_identifier_type":"NCID"}]},"item_3_text_6":{"attribute_name":"著者所属(日)","attribute_value_mlt":[{"subitem_text_value":"北海道大学創成科学共同研究機構 "},{"subitem_text_value":" 藤女子大学人間生活学部食物栄養学科"}]},"item_3_text_7":{"attribute_name":"著者所属(英)","attribute_value_mlt":[{"subitem_text_language":"en","subitem_text_value":" FUJI WOMEN'S UNIVERSITY"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"松本, 恵"},{"creatorName":"マツモト, メグミ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"432","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"原 博"},{"creatorName":"ハラ, ヒロシ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"433","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"MATSUMOTO, Megumi","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"434","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"HARA Hiroshi","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"435","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":"2016-08-22"}],"displaytype":"detail","filename":"KJ00005073552.pdf","filesize":[{"value":"717.9 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"KJ00005073552.pdf","url":"https://fujijoshi.repo.nii.ac.jp/record/332/files/KJ00005073552.pdf"},"version_id":"5c3a4b1d-4dfa-4e8f-9fcc-5a60fd37b7dd"}]},"item_language":{"attribute_name":"言語","attribute_value_mlt":[{"subitem_language":"jpn"}]},"item_resource_type":{"attribute_name":"資源タイプ","attribute_value_mlt":[{"resourcetype":"departmental bulletin paper","resourceuri":"http://purl.org/coar/resource_type/c_6501"}]},"item_title":"水溶性フラボノイド配糖体αG-ルチンの消化管吸収機構","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"水溶性フラボノイド配糖体αG-ルチンの消化管吸収機構"},{"subitem_title":"Intestinal absorption and metabolism of a soluble Flavonoid, αG-rutin","subitem_title_language":"en"}]},"item_type_id":"3","owner":"3","path":["31"],"pubdate":{"attribute_name":"公開日","attribute_value":"2016-08-22"},"publish_date":"2016-08-22","publish_status":"0","recid":"332","relation_version_is_last":true,"title":["水溶性フラボノイド配糖体αG-ルチンの消化管吸収機構"],"weko_creator_id":"3","weko_shared_id":-1},"updated":"2023-06-20T14:10:41.833359+00:00"}