2011 Fiscal Year Final Research Report
A study in the field of Food Science and Nutrition seeking for capability of edible yomogi to prevent atherosclerosis
| Project/Area Number |
21500784
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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 | University of Hyogo |
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Principal Investigator |
HIRAMATSU Naoko 兵庫県立大学, 環境人間学部, 准教授 (30099585)
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| Project Period (FY) |
2009 – 2011
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| Keywords | 健康と食生活 |
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| Research Abstract |
Yomogi water extracts extended the lag phase of conjugated diene formation in human LDL oxidation. Yomogi water extracts dose-dependently inhibited hexanoyl lysine and TBARS formations, and degradation of ApoB100 in human LDL oxidation. These results indicate yomogi has a strong anti-oxidative activity in each phase from the beginning to the end of LDL oxidation. Yomogi water extracts inhibited secretion of ApoB48(chylomicron) from human intestinal CaCo-2 cells, and inhibited synthesis of ApoB100(LDL-cholesterol) in human HepG2 cells. Collectively, the results imply that daily consumption of yomogi may have an effect to slow down the development of human atherosclerosis.
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