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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
All
Fiscal Year 2016
grantAwardInfo
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