2011 Fiscal Year Final Research Report
Establishment of a cooking method for increase in dietary folate intake of women responsible for the health of the next generation
| Project/Area Number |
21500768
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| Research Category |
Grant-in-Aid for Scientific Research (C)
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| Allocation Type | Single-year Grants |
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| Section | 一般 |
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| Research Field |
Eating habits, studies on eating habits
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| Research Institution | Doshisha Women's College of Liberal Arts |
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Principal Investigator |
MURAKAMI Megumi 同志社女子大学, 生活科学部, 准教授 (80340769)
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| Project Period (FY) |
2009 – 2011
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| Keywords | 葉酸 / 加熱調理 / 残存率 / 加熱安定性 |
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| Research Abstract |
The fried method appeared to be the cooking method to retain the folic acid in foods. It was thought the possibility to inhibit a folate loss of the spinach was thought to be cooked a folic acid egg with spinach. The asparagus has higher residual rate than the spinach, it was thought the possibility that the difference of the edible part participated in folic acid residual rate was thought about.
In addition, there is the folic acid in folic acid eggs with folic acid binding protein and is possibility that it had some kind of influences on folate heating stability.
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