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Development of a highly sensitive evaluation technique for the potential risk and health-promoting effects of food paring
About This Project
- Japan Grant Number
- JP23K26856 (JGN)
- Funding Program
- Grants-in-Aid for Scientific Research
- Funding Organization
- Japan Society for the Promotion of Science
Kakenhi Information
- Project/Area Number
- 23K26856
- Research Category
- Grant-in-Aid for Scientific Research (B)
- Allocation Type
-
- Multi-year Fund
- Single-year Grants
- Review Section / Research Field
-
- Basic Section 38050:Food sciences-related
- Research Institution
-
- Kyushu University
- Project Period (FY)
- 2023-04-01 〜 2026-03-31
- Project Status
- Granted
- Budget Amount*help
- 18,590,000 Yen (Direct Cost: 14,300,000 Yen Indirect Cost: 4,290,000 Yen)
Research Abstract
本研究は、フードペアリングによる潜在的リスク・保健効果を高感度に捉えることができる革新的評価システムを創出すべく、「生体がポリフェノールなどの食品成分を感知して機能性を発現する仕組みの可視化戦略」と「毒性・炎症反応の早期・高感度評価技術」を組合せた全く新しい方法により、健康弊害リスクと保健効果がどのような仕組みで起こるのかを明らかにする。
Details 詳細情報について
-
- CRID
- 1040299826880840448
-
- Text Lang
- ja
-
- Data Source
-
- KAKEN