@article{oai:repository.naro.go.jp:00001494,
 author = {八巻, 幸二 and YAMAKI, Koji and 高橋, 陽子 and TAKAHASHI, Yoko},
 journal = {農研機構報告 食品部門, Bulletin of the NARO, Food Research},
 month = {Mar},
 note = {カカオには，カテキン等のフラボノイドやテオブロミンの様なアルカロイドが含まれており, その健康効果が期待されている．特にカカオに含まれるテオブロミンは，血中コレステロールに対する効果がいくつか報告されており，機能性成分としても期待される．そこでマウスにカカオ粗抽出画分を添加した食を与え，血中コレステロールに対する効果を調べた．その結果，カカオ粗抽出画分摂取によりHDL コレステロールを上昇させる効果が確認され，HDL とLDL コレステロールの比率である動脈硬化指数の改善が確認された．この結果から，カカオ粗抽出画分は脂質代謝改善効果が期待できる食材であると考えられた．, Cacao contains some polyphenols such as catechin and procyanidins and some alkaloids such as theobromine and caffeine. These compounds are expected the health benefit as healthy food components. Especially, theobromine, which is contained relatively in a cacao, is expected as a physiologically functional component. Some health effects of theobromine in the cacao on human blood cholesterol have been reported. Therefore, C57BL/6J mice were bred giving diet containing the cacao crude extract with polyphenols and alkaloids for 4 weeks. After breeding, serum cholesterol levels were analyzed. As the results, the cacao crude extract had an effect of increasing HDL cholesterol level, resulting decrease of LDL/HDL ratio. It was suggested that cacao crude extract was an effective food for lipid metabolism improving from these results.},
 pages = {19--25},
 title = {マウスにおけるカカオポリフェノールおよびアルカロイド粗抽出画分摂取による血中HDL コレステロールに対する効果},
 volume = {3},
 year = {2019},
 yomi = {ヤマキ, コウジ and タカハシ, ヨウコ}
}