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Identification of Characteristic Components and Foodstuffs in Healthy Japanese Diet and the Health Effects of a Diet with Increased Use Frequency of these Foodstuffs

Molecular nutrition & food research, v.61 no.12, 2017년, pp.1700430 -   

Iwagaki, Yui (Laboratory of Food and Biomolecular Science, Graduate School of Agriculture, Tohoku University, Sendai, Japan) ,  Sakamoto, Yu (Laboratory of Food and Biomolecular Science, Graduate School of Agriculture, Tohoku University, Sendai, Japan) ,  Sugawara, Saeko (Laboratory of Food and Biomolecular Science, Graduate School of Agriculture, Tohoku University, Sendai, Japan) ,  Mizowaki, Yui (Laboratory of Food and Biomolecular Science, Graduate School of Agriculture, Tohoku University, Sendai, Japan) ,  Yamamoto, Kazushi (Laboratory of Food and Biomolecular Science, Graduate School of Agriculture, Tohoku University, Sendai, Japan) ,  Sugawara, Tatsuya (Laboratory of Marine Bioproducts Technology, Graduate School of Agriculture, Kyoto University, Kyoto, Japan) ,  Kimura, Kazuhiko (Department of Farm Management, Miyagi University, Sendai, Japan) ,  Tsuduki, Tsuyoshi

Abstract AI-Helper 아이콘AI-Helper

ScopeOur recent study showed that the 1975 Japanese diet exhibited strong health benefits. In the current study, we aimed to develop a diet with even higher health benefits.MethodsFirst, to determine the characteristic components in the 1975 diet, we used mass spectrometry for analysis of Japanese d...

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