2011 Fiscal Year Final Research Report
The bioactivity of sesame seeds from the viewpoint of processing cooking
| Project/Area Number |
22700743
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| Research Category |
Grant-in-Aid for Young Scientists (B)
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| Allocation Type | Single-year Grants |
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| Research Field |
Eating habits, studies on eating habits
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| Research Institution | Chubu University |
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Principal Investigator |
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| Project Period (FY) |
2010 – 2011
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| Keywords | ゴマ / ゴマリグナン / ビタミンE / 調理 / 抗酸化 |
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| Research Abstract |
The amounts of food constituent contained in the foods changed depending on cooking and processing. We have investigated bioactivity of sesame seeds that are cooked and processed in rats. As a result, the amounts of the sesame lignan changed depending on cooking Miso and acetic acid, and it can not change bioactivity of sesame seeds.
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