2017 Fiscal Year Final Research Report
Studies on the effect of food ingredients on prevention and improvement of metabolic disorder with enteral inflammation
| Project/Area Number |
16K18703
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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 | Kyoto University |
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Principal Investigator |
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| Research Collaborator |
MOHRI Shinsuke
SAKAI Maiko
GOTO Tsuyoshi
KAWADA Teruo
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| Project Period (FY) |
2016-04-01 – 2018-03-31
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| Keywords | 食品機能性 / 肥満予防 / 食品分析 |
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| Outline of Final Research Achievements |
In the modern society, the obesity is recognized as a serious problem. Therefore, the identification of the ingredient derived from the food which is effective for the obese prevention and improvement and the functional analysis of the ingredient are important in contributing to the health promotion of the nation. Tomato is one of the most popular vegetables and is associated with a reduced risk of diabetes. However, the molecular mechanism underlying the effect of tomato on diabetes is unclear. In this study, I focused on anti-inflammatory compounds in tomato.
In this study, we showed that a large number of compounds were estimated as anti-inflammatory compounds. Furthermore, We obtained the in vivo data which suggested that a tomato extract inhibited inflammation.
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| Free Research Field |
食品分析・機能学
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