2014 Fiscal Year Final Research Report
Objective evaluation of the effects of food fragrance on the stress response in the brain
| Project/Area Number |
24650506
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| Research Category |
Grant-in-Aid for Challenging Exploratory Research
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| Allocation Type | Multi-year Fund |
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| Research Field |
Eating habits, studies on eating habits
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| Research Institution | Toho University |
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Principal Investigator |
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| Co-Investigator(Renkei-kenkyūsha) |
HIRUTA Nobuyuki 東邦大学, 医学部, 准教授 (50201736)
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| Research Collaborator |
SATO Tadaaki 東邦大学, 薬学部, 講師 (80287549)
KUROKI Nobuo 東邦大学, 医学部, 教授 (80138990)
RAKWAL Randeep 筑波大学, 大学院生命環境科学研究科, 教授 (70590850)
SALZET Michel リール第1大学, Laboratoire de Spectrométrie de Masse Biologique Fondamentale & Appliquée, 教授
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| Project Period (FY) |
2012-04-01 – 2015-03-31
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| Keywords | ストレス / 海馬 / 前頭葉皮質 / 炎症 / 神経細胞死 |
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| Outline of Final Research Achievements |
We performed behavioral, anatomical and molecular biological analyses in animals exposed to stress. The results suggest that a coffee aroma may inhibit an inflammation in the hippocampus and frontal cortex caused by stress. The expression of inflammation-related genes showed a tendency of increment in the human leukocyte, which tended to be decreased by coffee aroma. Additionally we observed the effects of several kinds of aroma on behavior and gene expression in the brain, and the results suggested that the fragrance might contribute to prevention of brain dysfunction by stress.
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| Free Research Field |
神経科学
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