Studies on the Viscosity and Immunostimulating action of Freeze-Dried Jews Mallow Solution

• Published in: Journal for the Integrated Study of Dietary Habits Vol. 9; no. 3; pp. 21 - 25
• Main Authors: Ogura, Kazue, Hotta, Chizuko
• Format: Journal Article
• Language: Japanese; English
• Published: THE JAPAN ASSOCIATION FOR THE INTEGRATED STUDY OF DIETARY HABITS 1998
• ISSN: 1346-9770; 1881-2368
• DOI: 10.2740/jisdh.9.3_21

Jews mallow, a viscous soluble dietary fiber, is a healthy vegetable. We investigated the effect freeze-dried jews mallow with 0.5% additives on the viscosity during the cooking stage. The findings were as follows: the viscosity 1) was not affected by heating, 2) decreased with the addition of acetic acid, 3) remarkably decreased with the addition of sodium bicarbonate, 4) was not affected by the addition of vinegar, 5) decreased with the addition of salt, 6) decreased with the addition of soy sauce, followed by additional heating, and 7) decreased with the addition of soup, but was not affected by heating. The immuno cell increased and was activated by the intraperitoneal injection of soluble freeze-dried jews mallow into the mouse.