Effect of Citrus Fruit (Sudachi) Juice on Absorption of Calcium from Whole Small Fish in Healthy Young Men

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概要

• 論文の詳細を見る

• Shirasuboshi (boiled and semi-dried whitebait) is a processed seafood that is abundant in calcium. It is eaten whole and commonly consumed in Japan. In this study, we examined the effect of Sudachi (Citrus sudachi Hort. ex. Shirai) juice on calcium, magnesium and phosphorus bioavailability in healthy young men. Dried shirasuboshi powder treated with distilled water (C) or sudachi juice (S20) was prepared for use in two experimental diets, the control diet and the sudachi diet. Either S20 or C was added to a basal diet with a low calcium content (180mg/d). The basal diet and the two experimental diets were each consumed for 6d by six healthy young men according to a randomized and crossover design. The apparent absorption and retention of calcium, magnesium and phosphorus from shirasuboshi were determined and were found to be significantly higher in the sudachi diet than in the control diet. The apparent absorption and retention of calcium from the basal diet were found to be in negative balance. Our results indicate that shirasuboshi added to sudachi juice was associated with increased mineral bioavailability in healthy young men.

• 社団法人　日本食品科学工学会の論文
• 2006-02-01

著者

• YAMAMOTO Shigeru

  Department of Nutrition and Food Science, Ochanomizu University

• SAKAI KENTARO

  Department of Molecular Science and Material Engineering, Graduate School of Science and Technology,

• Ogawa Tadashi

  Dep. Of Nutritional Sci. For Well-being Fac. Of Health Sci. For Welfare Kansai Univ. Of Welfare Scie

• Yamamoto S

  Department Of International Public Health Nutrition Institute Of Health Biosciences The University O

• Sakai Kentaro

  岡山県立大学 保健福祉学部栄養学科

• Ogawa T

  Kyoto Univ. Kyoto Jpn

• Ogawa T

  Department Of Applied Microbial Technology Faculty Of Biotechnology And Life Science Sojo University

• Ogawa Tomoya

  Laboratory Of Synthetic Cellulary Chemistry The Institute Of Physical And Chemical Research (riken)

• Sakai Kentaro

  Department Of Environmental Science Faculty Of Human Life Science Hiroshima Jogakuin University

• Kunii Daisuke

  Department Of International Public Health Nutrition Institute Of Health Biosciences The University O

• Ogawa Takahira

  Department Of Applied Microbial Technology Faculty Of Biotechnology And Life Science Sojo University

• NII Yoshitaka

  Food Technology Division, Tokushima Prefectural Industrial Technology Center

• OSAWA Takamasa

  Department of International Public Health Nutrition, Institute of Health Biosciences, The University

• FUKUTA Kazuhiro

  Food Technology Division, Tokushima Prefectural Industrial Technology Center

• KONDO Maki

  Faculty of Human Life Science, Shikoku University

• Yamamoto Shigeru

  Department Of International Nutrition Institute Of Health Biosciences The University Of Tokushima Gr

• Kondo Maki

  Faculty Of Human Life Science Shikoku University

• Sakai Kentaro

  Dep. Of Nutrition And Health Promotion Fac. Of Human Life Sci. Hiroshima Jogakuin Univ.

• Okayama T

  Research Institute Daiichi Fine Chemical Co. Ltd.

• Sakai Kensuke

  Department Of Nutrition And Health Promotion Faculty Of Human Life Science Hiroshima Jogakuin Univer

• Nii Yoshitaka

  Food Technology Division Tokushima Prefectural Industrial Technology Center

• Fukuta K

  Food Technology Division Tokushima Prefectural Industrial Technology Center

• Yamamoto Shigeru

  Department Of Biology Faculty Of Science Kyushu University

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