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2003 Fiscal Year Final Research Report Summary

Search for Antiageing Factors in the Okinawa Diet

Research Project

Project/Area Number 13308007
Research Category

Grant-in-Aid for Scientific Research (A)

Allocation TypeSingle-year Grants
Section一般
Research Field 食生活
Research InstitutionOsaka City University

Principal Investigator

NAKATANI Nobuji  Osaka City University, Graduate School of Human Life Science, Professor, 大学院・生活科学研究科, 教授 (10011941)

Co-Investigator(Kenkyū-buntansha) MORIMITSU Yasujiro  Ochanomizu University, Faculty of Human Life and Environmental Sciences, Associate Professor, 生活科学部, 助教授 (00244533)
NISHIKAWA Yoshikazu  Osaka City University, Graduate School of Human Life Science, Associate Professor, 大学院・生活科学研究科, 助教授 (60183539)
KIKUZAKI Hiroe  Osaka City University, Graduate School of Human Life Science, Associate Professor, 大学院・生活科学研究科, 助教授 (60291598)
Project Period (FY) 2001 – 2003
KeywordsOkinawa / antioxidant activity / antimicrobial activity / antiplatelet activity / immunoenhancing effects / antiageing factor / spices and herbs
Research Abstract

Okinawa is the most longevity prefecture in Japan. Our attention has been paid on the diet in Okinawa to find out some antiageing factors such as biologically protecting ability and diseases preventing components from edible plants traditionally used. This report is compiled from four subjects. First, antioxidant activity was screened for tropical plants leaves traditionally used as food and for food preservation in Okinawa. Remarkably active antioxidants, some flavonoids and chlorogenic acid analogues as major antioxidants, were isolated and determined from the leaves of Peucedanum joponicum, BOTANBOUFU in Japanese. Second, several compounds were structurally identified in Asplenium antiquum, OOTANIWATARI, showing strong antimicrobial activity against bacteria. Third, the extracts of some vegetables and fruits in Okinawa were examined for preventing thrombosis. Polymethoxyflavonoids, such as nobiletin and tangeretin, in Citrus depressa Hayata showed significant antiplatelet activity. Last, a system to evaluate the immunoenhancing effects was established using natural killer (NK) cells. This method must be widely useful to examine for prevention factors against cancer and other diseases. In conclusion, valuable and promising results were obtained for antiageing and improvement for human health for elderly people by this research grant.

  • Research Products

    (12 results)

All Other

All Publications (12 results)

  • [Publications] Morimitsu Y.: "Antioxidative compounds in spices and herbs"Shokuhin Eiseigaku Zasshi. 42・2. 63-70 (2001)

    • Description
      「研究成果報告書概要(和文)」より
  • [Publications] Hisamoto H.: "Antioxidant activity of tropical plant leaves traditionally used for food preservation in Okinawa"ITE Letters on Batteries, New Technologies & Medicine. 3・1. 63-68 (2002)

    • Description
      「研究成果報告書概要(和文)」より
  • [Publications] 菊崎泰枝: "沖縄産香辛植物の食中毒菌増殖抑制作用"生活科学研究誌. 1. 11-16 (2002)

    • Description
      「研究成果報告書概要(和文)」より
  • [Publications] Hisamoto H.: "Antioxidant compounds from the leaves of Peucedanum japonicum Thunb."Journal of Agricultural and Food Chemistry. 51・18. 5255-5161 (2003)

    • Description
      「研究成果報告書概要(和文)」より
  • [Publications] Hisamoto H.: "Constituents of the leaves of Peucedanum japonicum Thunb. and their biological activity"Journal of Agricultural and Food Chemistry. 52. 445-450 (2004)

    • Description
      「研究成果報告書概要(和文)」より
  • [Publications] 西川禎一: "NK(ナチュラルキラー)細胞と栄養学"栄養学雑誌. (印刷中). (2004)

    • Description
      「研究成果報告書概要(和文)」より
  • [Publications] Yasujiro Morimitsu: "Antioxidative compounds in spices and herbs"Shokuhin Eiseigaku Zasshi. 42(2). 63-70 (2001)

    • Description
      「研究成果報告書概要(欧文)」より
  • [Publications] Masashi Hisamoto, Hiroe Kikuzaki, Sigetomo Yonemori, Nobuji Nakatani: "Antioxidant activity of tropical plant leaves traditionally used for food preservation in Okinawa"ITE Letters on Batteries, New Technologies & Medicine. 3(1). 63-68 (2002)

    • Description
      「研究成果報告書概要(欧文)」より
  • [Publications] Hiroe Kikuzaki, Yoshikazu Nishikawa, Yasujiro Morimitsu: "Screening of edible herbs in Okinawa for their growth inhibitory effects on some food poisoning bacteria"Journal of Human Life Science. 1. 11-16 (2002)

    • Description
      「研究成果報告書概要(欧文)」より
  • [Publications] Masashi Hisamoto, Hiroe Kikuzaki, Hajime Ohigashi, Nobuji Nakatani: "Antioxidant compounds from the leaves of Peucedanum japonicum Thunb."Journal of Agricultural and Food Chemistry. 51(18). 5255-5261 (2003)

    • Description
      「研究成果報告書概要(欧文)」より
  • [Publications] Masashi Hisamoto, Hiroe Kikuzaki, Nobuji Nakatani: "Constituents of the leaves of Peucedanum japonicumn Thunb. and their biological activity"Journal of Agricultural and Food Chemistry. 52. 445-450 (2004)

    • Description
      「研究成果報告書概要(欧文)」より
  • [Publications] Yoshikazu Nishikawa: "NK (Natural Killer) cells and food ingredients"Eiyogaku Zasshi. (in press).

    • Description
      「研究成果報告書概要(欧文)」より

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Published: 2005-04-19  

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