The Study on Water Retainability of Foods and their constituents for the Development of Oral Moisturizers.

2014 Fiscal Year Final Research Report

• Project/Area Number: 25862095
• Research Category: Grant-in-Aid for Young Scientists (B)
• Allocation Type: Multi-year Fund
• Research Field: Social dentistry
• Research Institution: Fukuoka College of Health Sciences
• Principal Investigator: Kuroki Madoka 福岡医療短期大学, 歯科衛生学科, 講師 (00582214)
• Project Period (FY): 2013-04-01 – 2015-03-31
• Keywords: 口腔保湿剤 / 残存重量 / 残存水分量 / 植物性食品 / 動物性食品 / ドライマウス

Outline of Final Research Achievements

The possible moisturizing capability of vegetable and animal foods was studied. The residual water contents were increased in order of distilled water, orange, pomegranate, shiitake, wakame, green tea, cinnamon<milk, albumen, gelatin<hyaluronic acid, egg yolk<Japanese apricot<fish meal, okra<taro<potato<yam, heated poato, heated taro. From these results, it was suggested that vegetable foods of okra, yam, heated potato, and heated taro might have strong water retainability and thickening ability.

Free Research Field

口腔保湿剤