Preparation of Oligomeric Proanthocyanidin from Persimmon and Its Anti-Aging Characterization

Yokozawa, Takako (Principal Investigator)

University of Toyama

Abstract

柿高分子ポリフェノール(タンニン)を原料とし、新しい低分子化技術によって柿ポリフェノールオリゴマーを製造し、抗加齢機能性素材としての可能性を明らかにした。

Status	Finished
Effective start/end date	2007/01/01 → 2008/12/31

Funding

Japan Society for the Promotion of Science: ¥4,550,000.00

Keywords

柿
ポリフェノール
オリゴマー
加齢
寿命
記憶
VEGFR-2
機能性食品

Access Project

https://kaken.nii.ac.jp/grant/KAKENHI-PROJECT-19500661/

9 Article
7 Presentation
2 Book
1 Patent

Anti-Aging Effects of Oligomeric Proanthocyanidin Isolated from Persimmon Fruits
Y.A, L., E.J., C. & T, Y., 2008.
Research output: Contribution to conference › Presentation
Effects of Proanthocyanidin Preparations on Hyperlipidemia and Other Biomarkers in Mouse Model of Type 2 Diabetes
Y.A, L., E.J., C. & T., Y., 2008, In: J. Agric. Food Chem 56. p. 7781-7789
Research output: Contribution to journal › Article › peer-review
Improved Effects and Its Mechanism of Oligomeric Proanthocyanidins Isolated from Persimmon against Memory Impairment
Y.A, L., E.J., C. & T., Y., 2008.
Research output: Contribution to conference › Presentation