Exploration of antithrombotic substanse and development of new functional foods that prevent aging induced thrombotic conditions

2015 Fiscal Year Final Research Report

• Project/Area Number: 25350144
• Research Category: Grant-in-Aid for Scientific Research (C)
• Allocation Type: Multi-year Fund
• Section: 一般
• Research Field: Eating habits
• Research Institution: Teikyo University
• Principal Investigator: Ohkura Naoki 帝京大学, 薬学部, 准教授 (60349256)
• Co-Investigator(Kenkyū-buntansha): Oishi KATSUTAKA 独立行政法人産業技術総合研究所, 生物機能工学研究部門, 研究グループ長 (60349256) ; ATSUMI GEN-ICHI 帝京大学, 薬学部, 教授 (70276608) ; OSHITARI TETSUTA 帝京大学, 薬学部, 教授 (00279043)
• Co-Investigator(Renkei-kenkyūsha): TANIGUCHI MASAHIKO 大阪薬科大学, 薬学部, 教授 (00278590)
• Project Period (FY): 2013-04-01 – 2016-03-31
• Keywords: 機能性食品 / 血栓症 / 加齢

Outline of Final Research Achievements

The study aimed to identify new health foods that improve thrombotic condition induced by aging. We explored antithrombotic substance and found some new candidates. We showed that Ashitaba have antithrombotic potential in aged mice. We also showed that the geranyl group in xanthoangelol from Ashitaba played an important role in this process. This study showed that the intake of health food might have potential for preventing thrombotic disorders by decreasing prothrombotic states in elderly. However, further investigation is needed with respect to considering circadian rhythm of blood coagulation.

Free Research Field

血栓止血学