The bioactivity of sesame seeds from the viewpoint of processing cooking

Research Project

Project/Area Number	22700743
Research Category	Grant-in-Aid for Young Scientists (B)
Allocation Type	Single-year Grants
Research Field	Eating habits, studies on eating habits
Research Institution	Chubu University
Principal Investigator	YAMADA Yasushi 中部大学, 応用生物学部, 助手 (60367638)
Project Period (FY)	2010 – 2011
Project Status	Completed (Fiscal Year 2011)
Budget Amount *help	¥2,990,000 (Direct Cost: ¥2,300,000、Indirect Cost: ¥690,000) Fiscal Year 2011: ¥1,170,000 (Direct Cost: ¥900,000、Indirect Cost: ¥270,000) Fiscal Year 2010: ¥1,820,000 (Direct Cost: ¥1,400,000、Indirect Cost: ¥420,000)
Keywords	ゴマ / ゴマリグナン / ビタミンE / 調理 / 抗酸化
Research Abstract	The amounts of food constituent contained in the foods changed depending on cooking and processing. We have investigated bioactivity of sesame seeds that are cooked and processed in rats. As a result, the amounts of the sesame lignan changed depending on cooking Miso and acetic acid, and it can not change bioactivity of sesame seeds.