| Budget Amount *help |
¥4,810,000 (Direct Cost: ¥3,700,000、Indirect Cost: ¥1,110,000)
Fiscal Year 2017: ¥1,300,000 (Direct Cost: ¥1,000,000、Indirect Cost: ¥300,000)
Fiscal Year 2016: ¥1,430,000 (Direct Cost: ¥1,100,000、Indirect Cost: ¥330,000)
Fiscal Year 2015: ¥2,080,000 (Direct Cost: ¥1,600,000、Indirect Cost: ¥480,000)
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| Outline of Final Research Achievements |
In recent years, Japanese Cuisine has been featured in Japan but also internationally because of the reconsideration in beneficial influences on health. In this study, we focused some ingredients that are used in Japanese cuisine, like bonito and Kombu dashi, Japanese herbs which affect the autonomic nervous system (ANS) activity and mental fatigue. Furthermore, some of the Japanese cuisine dishes were also examined and compered to western or Chinese cuisine. We observed a transient increase in parasympathetic nervous activity after the intake of mixed dashi of bonito and Kombu. Dashi intake decreased an accumulation of fatigue. The results suggest that dashi intake may elicit effects of relaxation and anti-fatigue via an elevation of parasympathetic nervous activity and that the odor of dashi may play an important role in this function.
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