| Budget Amount *help |
¥3,900,000 (Direct Cost: ¥3,000,000、Indirect Cost: ¥900,000)
Fiscal Year 2019: ¥650,000 (Direct Cost: ¥500,000、Indirect Cost: ¥150,000)
Fiscal Year 2018: ¥780,000 (Direct Cost: ¥600,000、Indirect Cost: ¥180,000)
Fiscal Year 2017: ¥910,000 (Direct Cost: ¥700,000、Indirect Cost: ¥210,000)
Fiscal Year 2016: ¥1,560,000 (Direct Cost: ¥1,200,000、Indirect Cost: ¥360,000)
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| Outline of Final Research Achievements |
Fat-soluble component such as vitamins and flavonoids are known to improve their absorption rate by cooking with lipids, and the absorption rate is also improved by a small amount of coexisting phospholipids. In this study, We aimed to objectively quantify the compatibility of fat-soluble ingredients and vegetable oil by an artificial membrane permeability test using the PAMPA method. Furthermore, the effect of cooking on fat-soluble components was also verified. Among commonly sold vegetable oils, the membrane permeability was verified by using corn oil as a vegetable oil with a high phospholipid content and using quercetin as a fat-soluble component. The membrane permeability of fat-soluble components increased in the presence of vegetable oil. Therefore, it was suggested that the fatty acid composition of the phospholipid (PC)-added corn oil may have an effect.
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