2015 Fiscal Year Final Research Report
Studies on the suppression of allergy by traditional seaweed dishes especially focussing on chlorophyll c2
| Project/Area Number |
25350109
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| Research Category |
Grant-in-Aid for Scientific Research (C)
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| Allocation Type | Multi-year Fund |
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| Section | 一般 |
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| Research Field |
Eating habits
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| Research Institution | Kyoto Kacho University |
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Principal Investigator |
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| Co-Investigator(Kenkyū-buntansha) |
TOYOHARA Haruhiko 京都大学(連合), 農学研究科(研究院), 准教授 (90183079)
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| Project Period (FY) |
2013-04-01 – 2016-03-31
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| Keywords | クロロフィルＣ２ / 褐藻 / 調理 / 抗アレルギー活性 |
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| Outline of Final Research Achievements |
Suppression of allergy reaction by taking brown algae as dishes including chlorophyll c2 having anti-allergic activity was validated. The content of chlorophyll c2 in dried seaweed was lower than raw seaweed, but chlorophyll c2 could be taken by reducing the heating and cooking time. On the other hand, no significant relationship between seaweed feeding and anti-allergic effect was not recognized according to the hearing investigation in fishing village.
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| Free Research Field |
栄養学 調理学
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