いわゆる「酵素食品」の有用性評価

Material type: 文書・図像類

Author: 長谷（田丸）　靜香ほか

Publisher: 福岡工業大学総合研究機構

Publication date: 2018-12

Material Format: Digital

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Note (General)：: type:論文(Article)The enzyme-food contained abundant functional ingredients, i.e., polyphenols, dietary fiber, and indigestibledextrin. The enzyme-food ...

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Material Type: 文書・図像類
Title: いわゆる「酵素食品」の有用性評価
Author/Editor: 長谷（田丸）　靜香
奥野　ちひろ
宮脇　里菜
井上　和也
田中　一成
宮野原　聖一
Author Heading: 長谷（田丸）　靜香
奥野　ちひろ
宮脇　里菜
井上　和也
田中　一成
宮野原　聖一
Publication, Distribution, etc.: 福岡工業大学総合研究機構
Publication Date: 2018-12
Publication Date (W3CDTF): 2018-12
Alternative Title: The in vitro and vivo evaluation of products so called ‘enzyme-foods’
イワユル　コウソ　ショクヒン　ノ　ユウヨウセイ　ヒョウカ
Periodical title: 福岡工業大学総合研究機構研究所所報
No. or year of volume/issue: 1
Volume: 1
Pages: 81-87
ISSN (Periodical Title): ISSN : 2434-5725
Text Language Code: jpn
Target Audience: 一般
Note (General): type:論文(Article)
The enzyme-food contained abundant functional ingredients, i.e., polyphenols, dietary fiber, and indigestibledextrin. The enzyme-food indicated high antioxidant activity and suppression of AGE (glycated protein)formation, which is thought to be responsible for the pathogenesis of various lifestyle diseases. The feeding ofenzyme-food in rats suggested that the possibilities of body fat reduction, improvement of bowel movements,and improvement of carbohydrate and lipid metabolism. So the products commonly called ‘enzyme-foods’ may bebeneficial for health maintenance because of functional ingredients, not food-enzyme, contained in them.
Access Restrictions: 限定公開
Data Provider (Database): 国立情報学研究所 : 学術機関リポジトリデータベース（IRDB）（機関リポジトリ）
https://irdb.nii.ac.jp
Original Data Provider (Database): 福岡工業大学 : 福岡工業大学学術機関リポジトリ