味と脳の感覚：五感から見た栄養神経科学 食品成分の研究と食品としての機能評価～動物実験からヒトボランティア試験～:食品成分の研究と食品としての機能評価～動物実験からヒトボランティア試験～
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概要
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The present age is said the high stressful society and aging society, and wishes that everyone completes a healthy long life. It is necessary to maintain an important, healthy brain function to eating habits in daily. The brain neurotransmitter that plays an important role in the brain function is synthesized from the amino acid, and, up to now, has clarified that various dietary constituents make the brain neurotransmitter change comparatively easily. Moreover, a certain kind of brain function was also affected by some food component. This time, I want to be related, to give priority to the anti-stressful effect and relaxation to the mind and body stress etc. As the relation among the explanation of the studying method concerning the dietary constituent and the brain function, the brain neurotransmitter, and the brain function.<BR> For example, (1) Cranial nerve action with unique green tea amino acid, theanine: Theanine stimulated dopamine release, improved memory-learning ability by various animal studies, and the ameliorating effect of the brain function was observed. Moreover, in human volunteer examination, the effect of relaxation was observed from improving the discharge frequency of the α waves by theanine, and also for PMS. (2) Cranial nerve action with odor components in citrus fruit such as lemon: When the metabolite of the odor component was incorporated into the brain, a certain kind of neurotransmitter changed, too. Moreover, the stress reduced action with the odor component was confirmed. (3) Cranial nerve action with γ-aminobutyric acid, GABA: The anti-stressful effect was observed by the cranial nerve action for human volunteer examination.
- 日本食生活学会の論文
日本食生活学会 | 論文
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