The bioactivity of sesame seeds from the viewpoint of processing cooking
The bioactivity of sesame seeds from the viewpoint of processing cooking
从加工烹调角度看芝麻的生物活性
批准号：
22700743
负责人：
YAMADA Yasushi
金额：
$1.91万
依托单位：
依托单位国家：
日本
项目类别：
Grant-in-Aid for Young Scientists (B)
财政年份：
2010
资助国家：
日本
项目状态：
已结题
起止时间：
2010 至 2011
中文摘要
翻译
食物中所含的食物成分的数量因烹饪和加工而异。我们研究了芝麻经过烹煮和加工后在大鼠体内的生物活性。结果表明，芝麻木脂素的含量随腌制味噌和醋酸的变化而变化，但不会改变芝麻的生物活性。
英文摘要
The amounts of food constituent contained in the foods changed depending on cooking and processing. We have investigated bioactivity of sesame seeds that are cooked and processed in rats. As a result, the amounts of the sesame lignan changed depending on cooking Miso and acetic acid, and it can not change bioactivity of sesame seeds.
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会议论文
Study for the expression and function of lipocalin 2 in the development of ovarian carcinoma arising from endometriosis
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批准号：25861484
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项目类别：Grant-in-Aid for Young Scientists (B)
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资助金额：$2.5万
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财政年份：2013
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负责人：YAMADA Yasushi
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依托单位：
海外基金
