The effect of food ingredients on central nervous system.
Project/Area Number |
25450192
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Research Category |
Grant-in-Aid for Scientific Research (C)
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Allocation Type | Multi-year Fund |
Section | 一般 |
Research Field |
Food science
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Research Institution | Kinki University |
Principal Investigator |
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Co-Investigator(Kenkyū-buntansha) |
SHIMIZU Kuniyoshi 九州大学, 農学研究院, 准教授 (20346836)
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Project Period (FY) |
2013-04-01 – 2016-03-31
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Project Status |
Completed (Fiscal Year 2015)
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Budget Amount *help |
¥5,330,000 (Direct Cost: ¥4,100,000、Indirect Cost: ¥1,230,000)
Fiscal Year 2015: ¥1,690,000 (Direct Cost: ¥1,300,000、Indirect Cost: ¥390,000)
Fiscal Year 2014: ¥1,950,000 (Direct Cost: ¥1,500,000、Indirect Cost: ¥450,000)
Fiscal Year 2013: ¥1,690,000 (Direct Cost: ¥1,300,000、Indirect Cost: ¥390,000)
|
Keywords | 精神機能 / 機能性食品 / 動物行動 / 生理心理 / マウス / 香り / ヤマブシタケ |
Outline of Final Research Achievements |
The aim of this project is to establish the comprehensive screening system which brings to discover substances with mental function to support healthy brain function and mental clarity, and to prevent and improve stress-induced mental diseases in modern society. We found that Hericium erinaceus decreased anxiety in mice using the comprehensive screening system. We also found that some kind of volatile compounds improve stress. These results suggest that the comprehensive screening system is useful for develop functional foods.
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Report
(4 results)
Research Products
(13 results)
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[Journal Article] Biological activities and phytochemical profiles of extracts from different parts of bamboo (Phyllostachys pubescens)2014
Author(s)
Akinobu Tanaka, Qinchang Zhu, Hui Tan, Hiroki Horiba, Koichiro Ohnuki, Yasuhiro Mori,Ryoko Yamaguchi, Hiroya Ishikawa, Akira Iwamoto, Hiroharu Kawahara, Kuniyoshi Shimizu
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Journal Title
Molecules
Volume: 19
Issue: 6
Pages: 8238-8260
DOI
Related Report
Peer Reviewed / Open Access
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