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Cowpea (Vigna unguiculata) is one of the traditional ingredients of Japan. The objective of this study was to investigate the nutritional and chemical composition and the biological activities of cowpea grown in Okinawa region, a subtropical area located in south west Japan. This study demonstrated that the protein and dietary fiber content of cowpea grown in the Okinawa region was similar to that of cowpeas grown in other countries. In addition, it was found that the sodium content and anthocyanin composition of cowpeas grown in the Okinawa region was different from that grown in other regions of Japan; however, no significant differences were observed in proanthocyanidin composition and content among the cowpeas grown in different cultivation areas in Japan. [ABSTRACT FROM AUTHOR]

The aim of this study was to investigate the composition and contents of anthocyanins and proanthocyanidins, and the antioxidant capacity of black and red cowpeas grown in Japan, with comparison to grain legumes (black kidney beans, black soybeans, and azuki beans) commonly consumed in Japan. This study revealed that black cowpeas contained seven anthocyanins, the 3-O-galactosides and 3-O-glucosides of cyanidin and delphinidin, and the 3-O-glucosides of malvidin, peonidin, and petunidin, at higher levels than other grain legumes. In addition, black and red cowpeas were rich in proanthocyanidin oligomers (monomers to hexamers) when compared with other grain legumes. Among these, black and red cowpeas showed potent hydrophilic oxygen radical absorbance capacity (H-ORAC), reaching 540.6 and 367.5 µmol-Trolox equivalents/g-dry matter, respectively. The contributions of anthocyanins and proanthocyanidin oligomers to H-ORAC values were 45.8 % and 17.5 % in black and red cowpeas, respectively. [ABSTRACT FROM AUTHOR]

Sensory characteristics, colorimetric value and volatile components of shiikuwasha (Citrus depressa Hayata) juice and adulterated model juice using calamondin (Citrus madurensis LOUR.) juice were investigated. (1) A triangle test detected adulterated model juice ranging from 0% to 50%. The results of Scheffe's paired comparison test (Ura variation) suggested that the color and flavor of juice were used to differentiate the shiikuwasha juice from the adulterated model juices. (2) Color parameters (L*, a* and b*) were detected by a tristimulus reflectance colorimeter, and significant color differences (p < 0.05) were observed between shiikuwasha juice and other model juices. The results of (1) and (2) suggested consumers are able to identify pure shiikuwasha juice personally. (3) Volatile components were measured and identified by GC/MS; γ-terpinene and linalool were new and useful chemical markers for detecting small amounts of shiikuwasha juice mixed with calamondin juice. [ABSTRACT FROM AUTHOR]

Background: Serum β-cryptoxanthin levels are lower in overweight subjects than in normal subjects. Abnormalities of adipocytokine profiles in obesity subjects have been reported. There are several reports that serum β-cryptoxanthin levels in them were relatively lower than normal subjects. Objective: We hypothesize that supplementation of highly concentrated β-cryptoxanthin improves serum adipocytokine profiles in obese subjects. This study tested the association between β-cryptoxanthin intake and serum adipocytokine levels. Methods: An intervention study consisted of a 3-week long before-and-after controlled trial, where β-cryptoxanthin (4.7 mg/day) was given to 17 moderately obese postmenopausal women. Results: The results indicated no significant changes in body weight or body mass index (BMI). Serum β-cryptoxanthin levels increased significantly by 4-fold. Serum high molecular weight (HMW)-adiponectin levels increased significantly, while serum plasminogen activator inhibitor (PAI)-1 levels decreased. Conclusions: We concluded that increasing the intake of β-cryptoxanthin to approximately 4 mg per day for 3 weeks may have beneficial effects on the serum adipocytokine status and consequently alleviate progression of metabolic syndrome. [ABSTRACT FROM AUTHOR]