Physiological function of plant constituents and development of functional foods by bio-venture generate from university.
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Accession number;04A0086708
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| Title;Physiological function of plant constituents and development of functional foods by bio-venture generate from university. |
| Author;
NISHIMURA HIROYUKI
(Hokkaido Tokai Univ., Sch. of Eng.)
SAITO AKIHIKO
(Hokkaidobaioindasutori)
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Journal Title;Fragr J
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Journal Code:G0987B
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ISSN:0288-9803
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VOL.32;NO.1;PAGE.84-88(2004)
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| Figure&Table&Reference;FIG.3, REF.16 |
| Pub. Country;Japan |
| Language;Japanese |
| Abstract;There is a growing interest in the relationship between food and life-style-related diseases such as atherosclerosis and diabetes etc. among people all over the world. One (Prof. H. Nishimura) of the authors has been concerned with physiological function of edible plants growing and being cultivated in Hokkaido. The bio-venture company, Hokkaido Bio-industry Co. Ltd. was established in September, 1997 under the collaboration between Hokkaido Tokai University and a group of several companies in Sapporo. Especially, sulfur-containing flavor compounds in Allium species are fascinating to us in terms of antioxidative activity related to anti-atherosclerosis. As a result, it was indicated that S-amino acids in onion, volatile trisulfides, vinyldithiins had highly antioxidative activity. These bioactive compounds are produced by a mechanism of plant protection called as bio-rational control (BRC). Furthermore, some Allium functional foods have been produced using BRC technology in our company. (author abst.) |
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