| Project/Area Number |
26670950
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| Research Category |
Grant-in-Aid for Challenging Exploratory Research
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| Allocation Type | Multi-year Fund |
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| Research Field |
Clinical nursing
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| Research Institution | Hirosaki University |
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Principal Investigator |
Itaki Chieko 弘前大学, 保健学研究科, 教授 (00285008)
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| Co-Investigator(Kenkyū-buntansha) |
真里谷 靖 弘前大学, 保健学研究科, 客員研究員 (20239148)
野戸 結花 弘前大学, 保健学研究科, 教授 (80250629)
北島 麻衣子 弘前大学, 保健学研究科, 助教 (70455731)
對馬 惠 弘前大学, 保健学研究科, 講師 (90592254)
三上 佳澄 弘前大学, 保健学研究科, 助教 (40709143)
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| Research Collaborator |
FUKUSHI Yasuyo
SUGANUMA Hiroyuki
AIZAWA Koichi
HIRAI Ayumi
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| Project Period (FY) |
2014-04-01 – 2017-03-31
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| Project Status |
Completed (Fiscal Year 2016)
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| Budget Amount *help |
¥3,770,000 (Direct Cost: ¥2,900,000、Indirect Cost: ¥870,000)
Fiscal Year 2016: ¥1,300,000 (Direct Cost: ¥1,000,000、Indirect Cost: ¥300,000)
Fiscal Year 2015: ¥1,300,000 (Direct Cost: ¥1,000,000、Indirect Cost: ¥300,000)
Fiscal Year 2014: ¥1,170,000 (Direct Cost: ¥900,000、Indirect Cost: ¥270,000)
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| Keywords | 放射線皮膚炎 / 抗酸化食品 / 酸化ストレス度 / 抗酸化力 / 慢性経過 |
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| Outline of Final Research Achievements |
The purpose of study is to elucidate the effects of tomato juice that the patients intook on the change of skin conditions and serum oxidant/antioxidant status. The patients drank tomato juice (160ml) every day for one month after radiotherapy. The parameters of skin conditions were the skin surface temperature (SST) and the skin moisture index (SMI). The parameters that determine serum oxidant/antioxidant status are Reactive Oxygen Metabolites-derived compounds (d-ROMs) and biological antioxidant potential (BAP).The time-points of measurement were at the begging and the end of points, and one month and three months of point after completion of radiotherapy.
The difference in SST was smallest one month after completion of radiotherapy, and the difference in SMI was biggest after completion of radiotherapy. After they took the tomato juice for one month, their SST and SMI became high after three months. The d-ROMs and BAP were not changed throughout the measurement period.
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