Health Promotion by Antioxidants | Functional Foods in Health and Disease - Online ISSN: 2160-3855; Print ISSN: 2378-7007 Skip to main content Skip to main navigation menu Skip to site footer Open Menu Functional Foods in Health and Disease - Online ISSN: 2160-3855; Print ISSN: 2378-7007 Home Food Science Publisher Functional Food Center Current Archives About About the Journal Aims and Scope Contact Editing Services Editorial Team Express Peer Review Graphical Abstract Journal Insights Privacy Statement Submissions Announcements Search Search Register Login Home / Archives / Vol. 1 No. 12 (2011): December 2011 / Research Articles Health Promotion by Antioxidants Authors Hoyoku Nishino KyotoPrefectural University of Medicine, Kawaramachi-Hirokoji, Kamigyo-ku, Kyoto 602-8566 Michiaki Murakoshi KyotoPrefectural University of Medicine, Kawaramachi-Hirokoji, Kamigyo-ku, Kyoto 602-8566 Yoshiko Satomi SuzukaUniversity of Medical Science Minamitamagaki-cho 3500-3, Suzuka, Mie 513-8670 DOI: https://doi.org/10.31989/ffhd.v1i12.105 Abstract Background: Various antioxidnats from daily foods are expected to prevent lifestyle-related diseases. For example, natural carotenoid beta-cryptoxanthin seems to be a promising antioxidant, and based upon epidemiological data it was shown to be a possible cancer preventing agent. For this reason, we chose to study beta-cryptoxanthin more extensively. Methods and Results: From the result of clinical trial using beta-cryptoxanthin-enriched Mandarin orange juice, it was proven to potentiate the preventive activity of multi-carotenoid mixture against liver cancer in the patients with chronic viral hepatitis-induced liver cirrhosis. Furthermore, beta-cryptoxanthin also has preventive activity against alcohol-induced gamma-GTP elevation, and obesity. Conclusion: An antioxidant beta -cryptoxanthin seems to be valuable for health promotion. Key words: beta-Cryptoxanthin, Health promotion, Liver cancer prevention, Prevention of alcohol-induced gamma-GTP elevation, Prevention of obesity. Downloads [Abstract] [Full Article] Published 2011-12-30 Issue Vol. 1 No. 12 (2011): December 2011 Section Research Articles License Authors retain the copyright of their articles and grant the Functional Food Center (FFC) and its journals the right of first publication under the terms of the Creative Commons Attribution 4.0 International License. This license permits unrestricted use, distribution, and reproduction in any medium, including commercial use, provided the original author(s) and source are properly credited. Authors may post and share their published work freely, provided that the original publication in this journal is acknowledged. By submitting to this journal, authors confirm that their manuscripts are original, not under consideration elsewhere, and that they hold the necessary rights to grant this license. The Functional Food Center encourages open scientific exchange and allows derivative and extended works, provided attribution to the original publication is maintained. About the Journal      Editing Services      Graphical Abstract      Journal Insights        Submissions        Editorial Team       Privacy Statement        Contact        Current        Archives   Open Journal Systems Hosting and Support by: OpenJournalSystems.com