The bioactivity of sesame seeds from the viewpoint of processing cooking
Project/Area Number |
22700743
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Research Category |
Grant-in-Aid for Young Scientists (B)
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Allocation Type | Single-year Grants |
Research Field |
Eating habits, studies on eating habits
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Research Institution | Chubu University |
Principal Investigator |
|
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.
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Report
(3 results)
Research Products
(1 results)