@article{oai:cis.repo.nii.ac.jp:00000040,
 author = {HOMMA, Tomoo and HIRAI, Keiji and KWON, Soonil and KATSURAGI, Hisashi and HAMADA, Hiroki and KATAYAMA, Yoshifumi},
 journal = {千葉科学大学紀要},
 month = {Feb},
 note = {P(論文), Actions of the food components (-)-epigallocatechin gallate (EGCG, the major green tea component), capsaicin (the major pungent component) and capsaicin glucoside transformed by using the cultured plant cells of Phytolacca Americana on ileal contraction were investigated for evaluation of their functionality. Ileal contraction elicited by selective nerve electrical stimulation was inhibited by 100 μM EGCG and 50 μM capsaicin; however, 50 μM capsaicin glucosides did not induce any effects, possibly because of the partial change of its structure by glucosylation.},
 pages = {119--122},
 title = {Actions of the food components catechin, capsaicin and capsaicin glucoside on ileal contraction.},
 volume = {2},
 year = {2009}
}