2015 Fiscal Year Final Research Report
The effect of food ingredients on central nervous system.
| Project/Area Number |
25450192
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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 |
Food science
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| Research Institution | Kinki University |
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Principal Investigator |
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| Co-Investigator(Kenkyū-buntansha) |
SHIMIZU Kuniyoshi 九州大学, 農学研究院, 准教授 (20346836)
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| Project Period (FY) |
2013-04-01 – 2016-03-31
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| Keywords | 精神機能 / 機能性食品 / 動物行動 / 生理心理 / マウス / 香り |
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| Outline of Final Research Achievements |
The aim of this project is to establish the comprehensive screening system which brings to discover substances with mental function to support healthy brain function and mental clarity, and to prevent and improve stress-induced mental diseases in modern society. We found that Hericium erinaceus decreased anxiety in mice using the comprehensive screening system. We also found that some kind of volatile compounds improve stress. These results suggest that the comprehensive screening system is useful for develop functional foods.
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| Free Research Field |
食品機能学
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