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Novel Health Functions of <i>Aloe Vera</i> Gel-derived Phytosterols and Their Application in Functional Foods
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- Misawa Eriko
- Food Ingredients & Technology Institute, R&D Division, Morinaga Milk Industry Co., Ltd.
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- Tanaka Miyuki
- Food Ingredients & Technology Institute, R&D Division, Morinaga Milk Industry Co., Ltd.
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- Abe Fumiaki
- Food Ingredients & Technology Institute, R&D Division, Morinaga Milk Industry Co., Ltd.
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- Yamauchi Koji
- Food Ingredients & Technology Institute, R&D Division, Morinaga Milk Industry Co., Ltd.
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- Saito Marie
- Food Ingredients & Technology Institute, R&D Division, Morinaga Milk Industry Co., Ltd.
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- Nabeshima Kazumi
- Food Ingredients & Technology Institute, R&D Division, Morinaga Milk Industry Co., Ltd.
Bibliographic Information
- Other Title
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- アロエベラ由来植物ステロールの新規保健機能研究とその応用
- アロエベラ由来植物ステロールの新規保健機能研究とその応用(平成30年度日本栄養・食糧学会技術賞受賞)
- アロエベラ ユライ ショクブツ ステロール ノ シンキ ホケン キノウ ケンキュウ ト ソノ オウヨウ(ヘイセイ 30ネンド ニホン エイヨウ ・ ショクリョウ ガッカイ ギジュツショウ ジュショウ)
- (JSNFS Award for Technology and Innovation (2018))
- (平成30年度日本栄養・食糧学会技術賞受賞)
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Description
<p>We have identified five phytosterols (Aloe sterols) obtained from Aloe vera gel as functional ingredients. In this study, we investigated the effects of orally ingested Aloe sterols on skin function, which is important for body homeostasis. In an in vitro study, the synthesis and production of collagen and hyaluronan by fibroblasts isolated from human skin were stimulated by addition of Aloe sterols. Aloe sterol supplementation in vivo also suppressed UV-induced reductions of skin hydration, elasticity and dermal collagen content significantly. We then performed a 12-week double blind, randomized controlled trial of daily oral intake of Aloe sterols, and observed significant increases in skin barrier function, skin moisture, skin elasticity and dermal collagen content. The results of these studies confirmed the usefulness of Aloe sterols as functional food material for maintenance and promotion of skin health.</p>
Journal
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- Nippon Eiyo Shokuryo Gakkaishi
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Nippon Eiyo Shokuryo Gakkaishi 72 (4), 141-145, 2019
Japan Society of Nutrition and Food Science
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Details 詳細情報について
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- CRID
- 1390282763134308224
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- NII Article ID
- 130007694889
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- NII Book ID
- AN00311992
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- ISSN
- 18832849
- 02873516
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- NDL BIB ID
- 029958813
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- Text Lang
- ja
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- Article Type
- journal article
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- Data Source
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- JaLC
- IRDB
- NDL Search
- Crossref
- CiNii Articles
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- Abstract License Flag
- Disallowed