| Budget Amount *help |
¥4,550,000 (Direct Cost: ¥3,500,000、Indirect Cost: ¥1,050,000)
Fiscal Year 2018: ¥780,000 (Direct Cost: ¥600,000、Indirect Cost: ¥180,000)
Fiscal Year 2017: ¥1,040,000 (Direct Cost: ¥800,000、Indirect Cost: ¥240,000)
Fiscal Year 2016: ¥1,040,000 (Direct Cost: ¥800,000、Indirect Cost: ¥240,000)
Fiscal Year 2015: ¥1,690,000 (Direct Cost: ¥1,300,000、Indirect Cost: ¥390,000)
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| Outline of Final Research Achievements |
We screened new bioactive compounds produced by heat treatment of foods (mainly spices) by comparing its non heated extract with heated extract using DAD HPLC system (Column: ODS, Solvent: CH3CN gradient, Detect: 200 - 500 nm). We isolated the peak compounds observed only in heated extracts using some chromatographies, and determined their structures by NMR and MS analyses. Finally, we examined their antioxidant and antidiabete actvities.
In heated rosemary, we found 5 new compounds which do not exist in raw one. We isolateted them and determined their structures using NMR and MS analyses, and proved that two of them were new compounds and the other three compounds were natural compounds reported in other plants. We examined their antioxidant and antidiabete activities and found the new two compounds possess more potent antioxidant and antidiabete activities than carnosol and carnosic acid contained in raw rosemary.
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