Journal of Plant Biochemistry & Physiology
Open Access

Laboratory of Food & Nutritional Sciences, Faculty of Nutrition, Kobe Gakuin University, Nishi-ku, Kobe, Hyogo 651-2180, Japan

Biography

Dr. Isoko Kuriyama is a senior researcher at the Laboratory of Food & Nutritional Sciences, Kobe Gakuin University, Japan. He has published nearly about 70 articles in many journals and the articles are informative and got good citations with 1335. His studies major is mainly on Functional Foods, Genetics, DNA Polymerase, Herbal Plants, etc.

Publications

• Short Communication   
  Inhibitory Effect of Isoflavones from Processed Soybeans on Human DNA Topoisomerase II Activity
  Author(s): Isoko Kuriyama, Hiromi Yoshida, Yoshiyuki Mizushina* and Yoshihiro Takahashi
  
  In this study, we found that the amount of isoflavones in (1) steaming germinated soybean was higher than that of (2) soybean boiled in water and (3) steamed soybean. Moreover, genistein, a major soy isoflavone, selectively inhibited the activity of human topo II. Therefore, steaming germinated soybean, which has high amount of genistein, might be a cancer preventive food through the inhibition of topo II activity... View More»
  DOI: 10.35248/2090-7214.13.1.106

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