13C-NMR Spectroscopic Analysis of Kurozu Vinegar.

Anticarcinogenic and Anti-Colitis Effects of the Japanese Vinegar Kurozu

Kurozu (or Kurosu) is traditional Japanese black vinegar made by prolonged fermentation of unpolished rice that contains rice germ and rice bran [1]. While there are several preparation methods, one native to Kagoshima prefecture involves drying the fermented product in the sun for more than a year in earthenware jars. The liquid concentrate after drying is called Kurozu and the sediment at the...

Protective Effects of Japanese Black Vinegar “Kurozu” and Its Sediment “Kurozu Moromimatsu” on Dextran Sulfate Sodium-induced Experimental Colitis

SYNTHESIS OF SOME SUBSTITUTED NAPHTHALENES VIA BENZYNE AND THEIR 13C-NMR AND 'H-NMR STUDIES

Aprotic diazotization of anthranilic acid with isoamylnitrite or amylnitrite gave benzenediazonium-2- carboxylate. Subsequent thermal decomposition of this diazonium salt (in situ) in 1,2-dichloroethane as a solvent at 85OC and in the presence of 2,5-diethyl-3,4-diphenylcyclopentadienonaes a trapping agent gave 1,4-diethyl-2, 3-diphenylnaphthalene in high yield, after loss of carbon monoxid...

The Brewed Rice Vinegar Kurozu Increases HSPA1A Expression and Ameliorates Cognitive Dysfunction in Aged P8 Mice

Kurozu is a traditional Japanese rice vinegar. During fermentation and aging of the Kurozu liquid in an earthenware jar over 1 year, a solid residue called Kurozu Moromi is produced. In the present study, we evaluated whether concentrated Kurozu or Kurozu Moromi could ameliorate cognitive dysfunction in the senescence-accelerated P8 mouse. Senescence-accelerated P8 mice were fed 0.25% (w/w) con...

13C NMR and cerebral biochemistry.