Development of Analytical Methods for Food and Biological Constituents to Evaluate their Nutritional and Physiological Functions

• Nakagawa Kiyotaka

  Food and Biodynamic Chemistry Laboratory, Graduate School of Agricultural Science, Tohoku University

Bibliographic Information

Other Title

• 栄養生理作用解明のための食品と生体成分の分析法開発
• 栄養生理作用解明のための食品と生体成分の分析法開発--平成20年度日本栄養・食糧学会奨励賞受賞
• エイヨウ セイリ サヨウ カイメイ ノ タメ ノ ショクヒン ト セイタイ セイブン ノ ブンセキホウ カイハツ ヘイセイ 20ネンド ニホン エイヨウ ショクリョウ ガッカイ ショウレイショウ ジュショウ
• (Young Investigator Award of the 2008’s JSNFS)
• (平成20年度日本栄養・食糧学会奨励賞受賞)

Abstract

Despite an increasing number of nutritional studies on food constituents, there has been some difficulty in assessing their bioavailability in human studies. In many cases, biological evaluation has been limited by a lack of proper analytical methods. In this paper, analytical techniques for glycated lipids (newly suggested to be pathogenetic agents) and food components (e.g., tea catechins), for which micro-analysis has been shown to be difficult, were introduced, and their application to nutritional studies was discussed.

Journal

• Nippon Eiyo Shokuryo Gakkaishi

  Nippon Eiyo Shokuryo Gakkaishi 62 (3), 115-122, 2009

  Japan Society of Nutrition and Food Science

Keywords

• analytical methods
• lipid glycation
• food constituents
• diabetes

Details

• CRID: 1390001206292994048
• NII Article ID: 10024794854
• NII Book ID: AN00311992
• DOI: 10.4327/jsnfs.62.115
• ISSN: 18832849
• ISSN: 02873516
• NDL BIB ID: 10343451
• Web Site: https://agriknowledge.affrc.go.jp/RN/2030773192
• Web Site: https://ndlsearch.ndl.go.jp/books/R000000004-I10343451
• Web Site: https://search.jamas.or.jp/link/ui/2009258888
• Text Lang: ja
• Data Source:
  • JaLC
  • IRDB
  • NDL
  • Crossref
  • CiNii Articles
  • KAKEN
• Abstract License Flag: Disallowed