| Project/Area Number |
21500754
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| Research Category |
Grant-in-Aid for Scientific Research (C)
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| Allocation Type | Single-year Grants |
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| Section | 一般 |
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| Research Field |
Eating habits, studies on eating habits
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| Research Institution | Kanazawa University |
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Principal Investigator |
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| Co-Investigator(Kenkyū-buntansha) |
MURATA Masatsune お茶の水女子大学, 人間文化創成科学研究科, 教授 (60210051)
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| Project Period (FY) |
2009 – 2011
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| Project Status |
Completed (Fiscal Year 2011)
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| Budget Amount *help |
¥3,380,000 (Direct Cost: ¥2,600,000、Indirect Cost: ¥780,000)
Fiscal Year 2011: ¥910,000 (Direct Cost: ¥700,000、Indirect Cost: ¥210,000)
Fiscal Year 2010: ¥650,000 (Direct Cost: ¥500,000、Indirect Cost: ¥150,000)
Fiscal Year 2009: ¥1,820,000 (Direct Cost: ¥1,400,000、Indirect Cost: ¥420,000)
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| Keywords | 加賀野菜 / 能登野菜 / 機能性 / 抗酸化性 / アントシアニン |
|---|
| Research Abstract |
The function of traditional foods in the Kaga and Noto areas of Ishikawa prefecture was investigated. Kaga Renkon showed a strong inhibitory effect on tyrosinase and aldose reductase. The radical scavenging activity and color intensity of the red Zuiki pigment remained at almost the same level during a heat treatment at 120℃for 60min. The effect of this pigment on lipid peroxidation in cookies was also investigated, the cookies in which 0. 05% of dough had been substituted by the pigment showing inhibition of the peroxide value. Inhibition of the SOD activity and glycosylation process was higher with the Zuiki pigment than with keracyanin which is a Zuiki anthocyanin. The results indicate that a component of Zuiki other than anthocyanin was involved in this activity.
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