{"created":"2023-05-15T13:36:39.349619+00:00","id":121,"links":{},"metadata":{"_buckets":{"deposit":"6715cfc6-b780-4474-bd5b-36aa086c6c6d"},"_deposit":{"created_by":11,"id":"121","owners":[11],"pid":{"revision_id":0,"type":"depid","value":"121"},"status":"published"},"_oai":{"id":"oai:repository.naro.go.jp:00000121","sets":["2:581:63","87:462:681:60","87:623:39"]},"author_link":["2469","2444","2474","2468","2445","2473","2475"],"item_10001_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2016-07-28","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"3","bibliographicPageEnd":"136","bibliographicPageStart":"129","bibliographicVolumeNumber":"35","bibliographic_titles":[{"bibliographic_title":"Bioscience of Microbiota, Food and Health"},{"bibliographic_title":"Bioscience of Microbiota, Food and Health","bibliographic_titleLang":"en"}]}]},"item_10001_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"An open-label study with one treatment arm was conducted to investigate changes in health-related biomarkers (blood pressure and liver enzyme activity) and the safety of 4 weeks of consuming a purple-fleshed sweet potato beverage in Caucasian subjects. Twenty healthy adults, 18?70 years of age, with a body mass index >25 kg/m2, elevated blood pressure and elevated levels of liver function biomarkers consumed two cartons of purple-fleshed sweet potato beverage (125 ml, including 117 mg anthocyanin per carton) daily for 4 weeks. Hematology, serum clinical profile, dipstick urinalysis and blood pressure were determined before consumption, at 2 and 4 weeks of consumption and after a 2-week washout period. A trend was found toward lowering systolic blood pressure during the treatment period (p=0.0590). No significant changes were found in diastolic blood pressure throughout the study period. Systolic blood\npressure was significantly lower after 4 weeks of consumption compared with before consumption (p=0.0125) and was significantly higher after the 2-week washout period compared with after consumption (p=0.0496). The serum alanine aminotransferase level significantly increased over time, but aspartate aminotransferase and γ-glutamyltransferase levels stayed within the normal range of reference values. Safety parameters of the blood and urine showed no clinically relevant changes. The consumption of a purple-fleshed sweet potato beverage for 4 weeks resulted in no clinically relevant changes in safety parameters of the blood and urine and showed a trend toward lowering systolic blood pressure.","subitem_description_type":"Abstract"}]},"item_10001_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"BMFH Press"}]},"item_10001_relation_14":{"attribute_name":"DOI","attribute_value_mlt":[{"subitem_relation_type":"isIdenticalTo","subitem_relation_type_id":{"subitem_relation_type_id_text":"10.12938/bmfh.2015-026","subitem_relation_type_select":"DOI"}}]},"item_10001_relation_16":{"attribute_name":"情報源","attribute_value_mlt":[{"subitem_relation_name":[{"subitem_relation_name_text":"SC10201706190001"}]}]},"item_10001_relation_17":{"attribute_name":"関連サイト","attribute_value_mlt":[{"subitem_relation_name":[{"subitem_relation_name_text":"Bioscience of Microbiota, Food and Health"}],"subitem_relation_type_id":{"subitem_relation_type_id_text":"https://doi.org/10.12938/bmfh.2015-026","subitem_relation_type_select":"DOI"}}]},"item_10001_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"2186-3342","subitem_source_identifier_type":"ISSN"}]},"item_10001_version_type_20":{"attribute_name":"著者版フラグ","attribute_value_mlt":[{"subitem_version_resource":"http://purl.org/coar/version/c_970fb48d4fbd8a85","subitem_version_type":"VoR"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"沖, 智之"},{"creatorName":"オキ, トモユキ","creatorNameLang":"ja-Kana"},{"creatorName":"OKI, Tomoyuki","creatorNameLang":"en"}],"nameIdentifiers":[{},{},{}]},{"creatorNames":[{"creatorName":"狩野, 光芳"},{"creatorName":"カノ, ミツヨシ","creatorNameLang":"ja-Kana"},{"creatorName":"KANO, Mitsuyoshi","creatorNameLang":"en"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"渡邉, 治"},{"creatorName":"ワタナベ, オサム","creatorNameLang":"ja-Kana"},{"creatorName":"WATANABE, Osamu","creatorNameLang":"en"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"後藤, 一寿"},{"creatorName":"ゴトウ, カズヒサ","creatorNameLang":"ja-Kana"},{"creatorName":"GOTO, Kazuhisa","creatorNameLang":"en"}],"nameIdentifiers":[{},{},{}]},{"creatorNames":[{"creatorName":"BOELSMA, Esther"},{"creatorName":"BOELSMA, Esther","creatorNameLang":"en"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"石川, 文保"},{"creatorName":"イシカワ, フミヤス","creatorNameLang":"ja-Kana"},{"creatorName":"ISHIKAWA, Fumiyasu","creatorNameLang":"en"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"須田, 郁夫"},{"creatorName":"スダ, イクオ","creatorNameLang":"ja-Kana"},{"creatorName":"SUDA, Ikuo","creatorNameLang":"en"}],"nameIdentifiers":[{},{}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2017-10-03"}],"displaytype":"detail","filename":"SC10201706190001.pdf","filesize":[{"value":"639.2 kB"}],"format":"application/pdf","licensetype":"license_11","mimetype":"application/pdf","url":{"label":"SC10201706190001.pdf ","url":"https://repository.naro.go.jp/record/121/files/SC10201706190001.pdf"},"version_id":"eb3ab357-f507-486a-bb02-192345c51da7"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"anthocyanin","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"blood pressure","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Caucasians","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"liver function biomarker","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"safety parameter","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"sweet potato","subitem_subject_language":"en","subitem_subject_scheme":"Other"}]},"item_language":{"attribute_name":"言語","attribute_value_mlt":[{"subitem_language":"eng"}]},"item_resource_type":{"attribute_name":"資源タイプ","attribute_value_mlt":[{"resourcetype":"journal article","resourceuri":"http://purl.org/coar/resource_type/c_6501"}]},"item_title":"Effect of consuming a purple-fleshed sweet potato beverage on health-related biomarkers and safety parameters in Caucasian subjects with elevated levels of blood pressure and liver function biomarkers: a 4-week, open-label, non-comparative trial","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"Effect of consuming a purple-fleshed sweet potato beverage on health-related biomarkers and safety parameters in Caucasian subjects with elevated levels of blood pressure and liver function biomarkers: a 4-week, open-label, non-comparative trial"},{"subitem_title":"Effect of consuming a purple-fleshed sweet potato beverage on health-related biomarkers and safety parameters in Caucasian subjects with elevated levels of blood pressure and liver function biomarkers: a 4-week, open-label, non-comparative trial","subitem_title_language":"en"}]},"item_type_id":"10001","owner":"11","path":["39","60","63"],"pubdate":{"attribute_name":"公開日","attribute_value":"2016-07-28"},"publish_date":"2016-07-28","publish_status":"0","recid":"121","relation_version_is_last":true,"title":["Effect of consuming a purple-fleshed sweet potato beverage on health-related biomarkers and safety parameters in Caucasian subjects with elevated levels of blood pressure and liver function biomarkers: a 4-week, open-label, non-comparative trial"],"weko_creator_id":"11","weko_shared_id":-1},"updated":"2023-05-15T16:56:25.887179+00:00"}