Oxidative change of structures of herb polyphenols,investigation for their new functiality and safety
| Project/Area Number |
23500929
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| Research Category |
Grant-in-Aid for Scientific Research (C)
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| Allocation Type | Multi-year Fund |
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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 | The University of Tokushima |
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Principal Investigator |
MASUDA Toshiya 徳島大学, 大学院ソシオ・アーツ・アンド・サイエンス研究部, 教授 (10219339)
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| Project Period (FY) |
2011 – 2013
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| Project Status |
Completed (Fiscal Year 2013)
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| 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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| Keywords | Polyphenols / Oxidation / Food Functionality / Food Safety / Structure Determination / 酸化ポリフューノール / キサンチンオキシダーゼ / カフェ酸 / 酸化ポリフェノール / チロシナーゼ阻害 / リポキシゲナーゼ阻害 / 細胞毒性 / ポリフェノール / 酸化 / 機能 / ロスマリン酸 / レスベラトロール / セサモール |
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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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Report
(4 results)
Research Products
(54 results)
