A comprehensive study of food components having preventive effect on dementia

2017 Fiscal Year Final Research Report

• Project/Area Number: 15K00832
• Research Category: Grant-in-Aid for Scientific Research (C)
• Allocation Type: Multi-year Fund
• Section: 一般
• Research Field: Eating habits
• Research Institution: Osaka City University
• Principal Investigator: Kojima-Yuasa Akiko (小島明子) 大阪市立大学, 大学院生活科学研究科, 准教授 (90295709)
• Project Period (FY): 2015-04-01 – 2018-03-31
• Keywords: 機能性食品成分 / 認知症 / アルツハイマー病 / パーキンソン病 / ナンキョウ / ACA / ケトン体 / マテ茶

Outline of Final Research Achievements

In this study, we studied about preventive effect of food components on neurotoxicity, cognitive impairment and motor function.
1’-Acetoxychavicol acetate (ACA) naturally obtained from the rhizomes and seeds of Alpinia galangal suppressed amyloid beta-induced neurotoxicity by enhancing the proteasome activity which is degrading unnecessary proteins. Furthermore, ACA improved the cognitive function in senescence-accelerated mice prone 8 (SAMP8) as same level as senescence-accelerated resistant/1 (SAMR1) mice, a homologous control. We found that ACA repaired the cerebral hippocampal tissue responsible for memory to suppresses neuronal damage by increasing serum ketone body concentration as an alternative energy source for glucose. We also found that extract of mate tea had a protective effect against oxidative stress-induced neurotoxicity in vitro Parkinson’s disease.

Free Research Field

病態栄養学