Health-promoting effects of groundnut isoflavones and the fine structure of saccharides contributing to them.

2015 Fiscal Year Final Research Report

• Project/Area Number: 25350103
• Research Category: Grant-in-Aid for Scientific Research (C)
• Allocation Type: Multi-year Fund
• Section: 一般
• Research Field: Eating habits
• Research Institution: Tokyo Kasei Gakuin University
• Principal Investigator: NARA KAZUHIRO 東京家政学院大学, 現代生活学部, 准教授 (60540903)
• Project Period (FY): 2013-04-01 – 2016-03-31
• Keywords: アピオス / イソフラボン / アグリコン / 調理・加工

Outline of Final Research Achievements

We analyzed the isoflavone composition of groundnuts and examined the effective use of the plant. The results showed that groundnut roots, which are commonly removed and discarded, had a unique isoflavone profile different from that of the tubers and, interestingly, exhibited high antioxidant activity, suggesting the potential food applications of groundnut roots as well as tubers. We then used groundnuts as an ingredient in bread, and found that isoflavone glycosides from groundnuts were converted to their aglycones, more bioavailable forms, during fermentation. The use of groundnuts in bread-making may be an effective way to improve the absorption efficiency of the health-promoting components.

Free Research Field

複合領域