| Budget Amount *help |
¥4,420,000 (Direct Cost: ¥3,400,000、Indirect Cost: ¥1,020,000)
Fiscal Year 2020: ¥1,300,000 (Direct Cost: ¥1,000,000、Indirect Cost: ¥300,000)
Fiscal Year 2019: ¥1,560,000 (Direct Cost: ¥1,200,000、Indirect Cost: ¥360,000)
Fiscal Year 2018: ¥1,560,000 (Direct Cost: ¥1,200,000、Indirect Cost: ¥360,000)
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| Outline of Final Research Achievements |
The aim of this work is to quantitatively evaluate the composed purines of not only the "quantity" but also the "quality" in providing the purine content in foods and beverages. As a result, it was clarified that changes in purine levels due to cooking and processing are due to specific purine molecules, and that hypoxanthine, which has a high risk of increasing uric acid levels, is highly water-soluble and can be reduced by processing. It became possible to propose dietary guidance that can be recommended from both health and taste. The measured values were released on the homepage as a "purine level calculation program" that can calculate the purine levels in the menu for the day or one meal.
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