{"created":"2023-05-15T13:37:47.938585+00:00","id":1494,"links":{},"metadata":{"_buckets":{"deposit":"e4cfbcaa-9196-48c5-aaff-0f556b8c63cd"},"_deposit":{"created_by":11,"id":"1494","owners":[11],"pid":{"revision_id":0,"type":"depid","value":"1494"},"status":"published"},"_oai":{"id":"oai:repository.naro.go.jp:00001494","sets":["87:627:628:17:363"]},"author_link":["2336","1223"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2019-03-31","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"25","bibliographicPageStart":"19","bibliographicVolumeNumber":"3","bibliographic_titles":[{"bibliographic_title":"農研機構報告 食品部門"},{"bibliographic_title":"Bulletin of the NARO, Food Research","bibliographic_titleLang":"en"}]}]},"item_10002_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"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．","subitem_description_type":"Abstract"},{"subitem_description":"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.","subitem_description_type":"Abstract"}]},"item_10002_identifier_registration":{"attribute_name":"ID登録","attribute_value_mlt":[{"subitem_identifier_reg_text":"10.24514/00001453","subitem_identifier_reg_type":"JaLC"}]},"item_10002_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"国立研究開発法人 農業・食品産業技術総合研究機構"},{"subitem_publisher":"National Agriculture and Food Research Organization (NARO)"}]},"item_10002_relation_14":{"attribute_name":"DOI","attribute_value_mlt":[{"subitem_relation_type_id":{"subitem_relation_type_id_text":"10.24514/00001453 ","subitem_relation_type_select":"DOI"}}]},"item_10002_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"2432-7891","subitem_source_identifier_type":"ISSN"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"八巻, 幸二"},{"creatorName":"ヤマキ, コウジ","creatorNameLang":"ja-Kana"},{"creatorName":"YAMAKI, Koji","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"1223","nameIdentifierScheme":"WEKO"},{"nameIdentifier":"70174597","nameIdentifierScheme":"e-Rad","nameIdentifierURI":"https://kaken.nii.ac.jp/ja/search/?qm=70174597"},{"nameIdentifier":"yamaki","nameIdentifierScheme":"researchmap","nameIdentifierURI":"http://researchmap.jp/yamaki"}]},{"creatorNames":[{"creatorName":"高橋, 陽子"},{"creatorName":"タカハシ, ヨウコ","creatorNameLang":"ja-Kana"},{"creatorName":"TAKAHASHI, Yoko","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"2336","nameIdentifierScheme":"WEKO"},{"nameIdentifier":"50353933","nameIdentifierScheme":"e-Rad","nameIdentifierURI":"https://kaken.nii.ac.jp/ja/search/?qm=50353933"},{"nameIdentifier":"read0005776","nameIdentifierScheme":"researchmap","nameIdentifierURI":"http://researchmap.jp/read0005776"}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2019-03-15"}],"displaytype":"detail","filename":"FR_3_3.pdf","filesize":[{"value":"1.6 MB"}],"format":"application/pdf","license_note":"© 国立研究開発法人 農業・食品産業技術総合研究機構\nNational Agriculture and Food Research Organization, Japan\n","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"FR_3_3","url":"https://repository.naro.go.jp/record/1494/files/FR_3_3.pdf"},"version_id":"eb6a5619-f2d4-4e07-98cf-d14a7c923a33"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"cacao crude extract","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"HDL cholesterol","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"C57BL/6J mouse","subitem_subject_language":"en","subitem_subject_scheme":"Other"}]},"item_language":{"attribute_name":"言語","attribute_value_mlt":[{"subitem_language":"jpn"}]},"item_resource_type":{"attribute_name":"資源タイプ","attribute_value_mlt":[{"resourcetype":"departmental bulletin paper","resourceuri":"http://purl.org/coar/resource_type/c_6501"}]},"item_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","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_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"},{"subitem_title":"Effect of dietary cacao crude extract with polyphenols and alkaloids on serum HDL cholesterol level of C57BL/6J mice.","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"11","path":["363"],"pubdate":{"attribute_name":"公開日","attribute_value":"2019-03-25"},"publish_date":"2019-03-25","publish_status":"0","recid":"1494","relation_version_is_last":true,"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"],"weko_creator_id":"11","weko_shared_id":-1},"updated":"2023-05-15T15:53:45.436522+00:00"}