T. Yokota et al., REPRESSION OF ACUTE GASTRIC-MUCOSAL LESIONS BY ANTIOXIDANT-CONTAININGFRACTION FROM FERMENTED PRODUCTS OF OKARA (BEAN-CURD RESIDUE), Journal of nutritional science and vitaminology, 42(2), 1996, pp. 167-172
A crude antioxidant preparation from fermented okara (NTX) was examine
d for its protection against the pathogenesis of gastric ulcer in wate
r-immersed rats. The areas of gastric mucosal lesions as well as the l
evels of thiobarbituric acid-reactive substances, prostaglandin E(2) a
nd hyaluronic acid in the gastric mucosa were measured in relation to
the time elapsed after the imposition of stress. Comparison with those
parameters in alpha-tocopherol-treated groups revealed that NTX exert
ed an anti-inflammatory effect on gastric injury, probably by function
ing as a free radical scavenger.