| Budget Amount *help |
¥25,480,000 (Direct Cost: ¥19,600,000、Indirect Cost: ¥5,880,000)
Fiscal Year 2019: ¥8,190,000 (Direct Cost: ¥6,300,000、Indirect Cost: ¥1,890,000)
Fiscal Year 2018: ¥8,190,000 (Direct Cost: ¥6,300,000、Indirect Cost: ¥1,890,000)
Fiscal Year 2017: ¥9,100,000 (Direct Cost: ¥7,000,000、Indirect Cost: ¥2,100,000)
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| Outline of Final Research Achievements |
In this study, we evaluated the usefulness of the association analysis among the biological effects of food ingredients, their physicochemical properties and kinetics, for the development of functional foods with high quality.
Amorphous curcumin developed by our original formulation as a model showed that the curcumin was highly distributed in various kinds of tissues (especially in the liver), compared to the commercial formulations. In the liver, amorphous curcumin lowered triglycerides by activating PPARα and enhancing β-oxidation.In conclusion, this study demonstrates that it is important to analyze biological responses based on the kinetics. In the future, we hope that many functional foods with high quality will be developed by utilizing this approach.
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