Aqueous Components of Tomato Accelerate Alcohol Metabolism by Increasing Pyruvate Level

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Food and Nutrition Sciences

ISSN Print: 2157-944X
ISSN Online: 2157-9458
www.scirp.org/journal/fns
E-mail: fns@scirp.org

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"Aqueous Components of Tomato Accelerate Alcohol Metabolism by Increasing Pyruvate Level"
written by Yusuke Ushida, Shunji Oshima, Koichi Aizawa, Hiroyuki Suganuma, Akihiro Nemoto, Hiroko Ishikiriyama, Yasushi Kitagawa,
published by Food and Nutrition Sciences, Vol.5 No.10, 2014

has been cited by the following article(s):

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[1]	アルコール関連薬物代謝調節作用を標的とした機能性食品に関する研究
	2020

[2]	Effect of Lycosome-Formulated Phosphatidylcholine on Parameters of Biological Oxidation after Single Intake of Moderate Amount of Alcohol
	Advances in Preventive Medicine, 2018

[3]	Effect of Mixed Fruit and Vegetable Juice on Alcohol Hangovers in Healthy Adults
	Preventive nutrition and food science, 2018

[4]	Water-insoluble fractions of botanical foods lower blood ethanol levels in rats by physically maintaining the ethanol solution after ethanol administration
	Functional Foods in Health and Disease, 2015

[5]	Alanine with the precipitate of tomato juice administered to rats enhances the reduction in blood ethanol levels
	Journal of nutrition and metabolism, 2015

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