| Budget Amount *help |
¥5,200,000 (Direct Cost: ¥4,000,000、Indirect Cost: ¥1,200,000)
Fiscal Year 2013: ¥910,000 (Direct Cost: ¥700,000、Indirect Cost: ¥210,000)
Fiscal Year 2012: ¥1,560,000 (Direct Cost: ¥1,200,000、Indirect Cost: ¥360,000)
Fiscal Year 2011: ¥2,730,000 (Direct Cost: ¥2,100,000、Indirect Cost: ¥630,000)
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| Research Abstract |
Recently, it becomes a social problem that structural change of active ingredients in functional foods causes harmful effects to humans such as carcinogenicity. Polyphenols are well known food functional compounds and are very oxidizable with their strong antioxidant properties. It should be noted that polyphenols should change easily during food cooking and manufacturing. Such instability of the polyphenols requires detailed analysis of alteration of their functions and evaluation of the new functions from the oxidized them. In this study, we clarified the functionality and chemical structures of the oxidized polyphenols from edible herbs. The obtained results indicated that oxidative change of polyphenols contributed to healthy life of humans by food intake.
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