| Project/Area Number |
24659105
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| Research Category |
Grant-in-Aid for Challenging Exploratory Research
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| Allocation Type | Single-year Grants |
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| Research Field |
Environmental physiology (including Physical medicine and Nutritional physiology)
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| Research Institution | Kanazawa University |
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Principal Investigator |
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| Co-Investigator(Kenkyū-buntansha) |
SHIDO Osamu 島根大学, 医学部, 教授 (40175386)
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| Project Period (FY) |
2012-04-01 – 2014-03-31
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| Project Status |
Completed (Fiscal Year 2013)
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| Budget Amount *help |
¥3,900,000 (Direct Cost: ¥3,000,000、Indirect Cost: ¥900,000)
Fiscal Year 2013: ¥1,170,000 (Direct Cost: ¥900,000、Indirect Cost: ¥270,000)
Fiscal Year 2012: ¥2,730,000 (Direct Cost: ¥2,100,000、Indirect Cost: ¥630,000)
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| Keywords | 香辛料 / 暑熱順化 / ＴＲＰチャネル / 環境 / 生理学 |
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| Research Abstract |
We realize the greatness of saliva in the meal time. However, xerostomia which saliva secretion reduction is originating increases, and xerostomia serves as a big social problem in recent years. In addition, the current situation is that elder people are brought to increase, xerostomia of the elder people can not be ignored. We showed a possibility that a warming and spices could improve the QOL of mouth dryness through this research. And I proved not a little also about the molecular mechanism. I am sure that the result of this research contributes not only to elderly people but to people troubled with xerostomia.
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