| Project/Area Number |
02680076
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| Research Category |
Grant-in-Aid for General Scientific Research (C)
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| Allocation Type | Single-year Grants |
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| Research Field |
家政学
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| Research Institution | Sugiyama Jogakuen University |
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Principal Investigator |
NAMIKI Kazuko Sugiyama Jogakuen University, School of Life Studies, Professor, 生活科学部, 教授 (90065011)
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| Co-Investigator(Kenkyū-buntansha) |
YAMANAKA Midori Sugiyama Jogakuen University school of Life Studies, Research Associate, 生活科学部, 助手 (60139962)
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| Project Period (FY) |
1990 – 1991
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| Project Status |
Completed (Fiscal Year 1991)
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| Budget Amount *help |
¥1,800,000 (Direct Cost: ¥1,800,000)
Fiscal Year 1991: ¥800,000 (Direct Cost: ¥800,000)
Fiscal Year 1990: ¥1,000,000 (Direct Cost: ¥1,000,000)
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| Keywords | Platelet aggregation inhibitory activity of vegetable juice / Platelet aggregation inhibitory activity of fruite juice / Platelet aggregation inhibitory activity of cooked sardine / Platelet aggregation inhibitory activity of processed sardine / Platelet aggregation inhibitory activity of foods / Protective effect for thrombosis by foods / Platelet aggregation inhibitory activity of tea extract |
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| Research Abstract |
Aiming to prevent heart and brain diseases such as myocardial and cerebral infarction by daily diet, inhibitory effect of water extracts prepared from various kinds of food on platelet aggregation of human blood was examined by in vitro test using turbidimetry. Many fruits and vegetables such as garlic, tomato, spinach, melon, papaya and grapefruit showed marked effect. Among fishes and shells tested, sardine and mackerel known as rich in EPA and DHA content showed eminent effect but the activity was shown to be considerably changed by the ir processing and cooking depending residuai amounts of these HUSFA.
Based on effective dilution of the extract in in vitro test, the inhibitory activity of various foods was evaluated and roughly scored for each main food. From this evaluation, a special dish was designed and cooked in combination of effective food materials, and eating test of this special dish with five persons for 3 days gave apparent decrease in their platelet aggregation activity of blood.
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