| Project/Area Number |
25850094
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| Research Category |
Grant-in-Aid for Young Scientists (B)
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| Allocation Type | Multi-year Fund |
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| Research Field |
Food science
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| Research Institution | Nihon University |
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Principal Investigator |
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| Project Period (FY) |
2013-04-01 – 2016-03-31
|
| Project Status |
Completed (Fiscal Year 2015)
|
| Budget Amount *help |
¥1,560,000 (Direct Cost: ¥1,200,000、Indirect Cost: ¥360,000)
Fiscal Year 2014: ¥910,000 (Direct Cost: ¥700,000、Indirect Cost: ¥210,000)
Fiscal Year 2013: ¥650,000 (Direct Cost: ¥500,000、Indirect Cost: ¥150,000)
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| Keywords | 生体活性成分 / クルクミン / 助可溶化剤 / 溶解性向上 / 難水溶性 / 溶解度向上 / 包接化合物 / シクロデキストリン |
|---|
| Outline of Final Research Achievements |
We selected curcumin as poorly water-soluble bio-active compound which is contained in curry powder. We used several β-CD derivatives as co-solvent of curcumin, and enhancement of solubility in water was evaluated by measuring solubilities. These solubility data would be useful for a development of functional foods that efficient absorption of poorly water-soluble bio-active compound is available.
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