鶏肉由来機能性素材アンセリンの脳認知機能低下に対する抑制作用機構の解明

Research Project

Project/Area Number	16K20966
Research Category	Grant-in-Aid for Young Scientists (B)
Allocation Type	Multi-year Fund
Research Field	Food science Nerve anatomy/Neuropathology
Research Institution	The University of Tokyo
Principal Investigator	金子順東京大学, 大学院新領域創成科学研究科, 特任研究員 (30739793)
Project Period (FY)	2016-04-01 – 2018-03-31
Project Status	Granted (Fiscal Year 2016)
Budget Amount *help	¥4,160,000 (Direct Cost: ¥3,200,000、Indirect Cost: ¥960,000) Fiscal Year 2017: ¥2,080,000 (Direct Cost: ¥1,600,000、Indirect Cost: ¥480,000) Fiscal Year 2016: ¥2,080,000 (Direct Cost: ¥1,600,000、Indirect Cost: ¥480,000)
Keywords	脳・神経 / 食品 / 老化 / 脳神経疾患