Establishment of a cooking method for increase in dietary folate intake of women responsible for the health of the next generation

Research Project

Project/Area Number	21500768
Research Category	Grant-in-Aid for Scientific Research (C)
Allocation Type	Single-year Grants
Section	一般
Research Field	Eating habits, studies on eating habits
Research Institution	Doshisha Women's College of Liberal Arts
Principal Investigator	MURAKAMI Megumi 同志社女子大学, 生活科学部, 准教授 (80340769)
Project Period (FY)	2009 – 2011
Project Status	Completed (Fiscal Year 2011)
Budget Amount *help	¥4,550,000 (Direct Cost: ¥3,500,000、Indirect Cost: ¥1,050,000) Fiscal Year 2011: ¥910,000 (Direct Cost: ¥700,000、Indirect Cost: ¥210,000) Fiscal Year 2010: ¥1,690,000 (Direct Cost: ¥1,300,000、Indirect Cost: ¥390,000) Fiscal Year 2009: ¥1,950,000 (Direct Cost: ¥1,500,000、Indirect Cost: ¥450,000)
Keywords	葉酸 / 加熱調理 / 残存率 / 加熱安定性 / 葉酸卵 / ゲルろ過 / 葉酸結合性タンパク質 / 調理 / ほうれん草 / アスパラガス / たまご
Research Abstract	The fried method appeared to be the cooking method to retain the folic acid in foods. It was thought the possibility to inhibit a folate loss of the spinach was thought to be cooked a folic acid egg with spinach. The asparagus has higher residual rate than the spinach, it was thought the possibility that the difference of the edible part participated in folic acid residual rate was thought about. In addition, there is the folic acid in folic acid eggs with folic acid binding protein and is possibility that it had some kind of influences on folate heating stability.