2022 Fiscal Year Final Research Report
Elucidation of digestion and absorption characteristics of nutritional and functional components contained in vegetables utilizing a culinary approach
Project/Area Number |
20K13813
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Research Category |
Grant-in-Aid for Early-Career Scientists
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Allocation Type | Multi-year Fund |
Review Section |
Basic Section 08030:Family and consumer sciences, and culture and living-related
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Research Institution | National Agriculture and Food Research Organization |
Principal Investigator |
WANG ZHENG 国立研究開発法人農業・食品産業技術総合研究機構, 食品研究部門, 主任研究員 (10617947)
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Project Period (FY) |
2020-04-01 – 2023-03-31
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Keywords | 調理加工 / 機能性成分 / ミニトマト / パプリカ / ホウレンソウ |
Outline of Final Research Achievements |
Given that the risk of lifestyle-related diseases caused by inadequate vegetable intake is increasing, it is important to increase vegetable consumption. However, it is not easy to change people’s eating habits. Under such background, by examining methods of cooking and processing of vegetables, this study aims to reduce the loss of nutrients and functional components during cooking and processing, and to promote the absorption of nutrients and functional components that are difficult to absorb in the conventional intake form. In this study, it was found that different cooking process resulted in variation of some functional components. Also, a slight modification in cooking of daily meals enabled the intake of more functional ingredients and increased utilization efficiency of nutrition and functionality in vegetables.
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Free Research Field |
食生活学
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Academic Significance and Societal Importance of the Research Achievements |
本研究は、野菜に含まれる栄養・機能性成分に着目し、調理加工時における栄養・機能性成分の損失軽減や従来は吸収されにくかった含有栄養・機能性成分の吸収促進に資する調理加工法などの検討を目的とした。すなわち、野菜の摂取量が一定でも、含有栄養・機能性成分の吸収性が向上できれば、栄養・機能性の観点では野菜の利用効率は向上できると考えられた。本研究で得られた知見は、日常食の調理に少し工夫すれば、より健康的な食事摂取につながると考えられた。
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