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  1. 10 教育文化学部(含:旧教育学部)
  2. 10B 本学紀要
  3. 10B1c 秋田大学教育文化学部研究紀要:人文科学・社会科学自然科学
  4. 第69集 (10B1c)

オメガ3脂肪酸の健康食品・サプリメントとしての実態と利用法

http://hdl.handle.net/10295/2440
http://hdl.handle.net/10295/2440
51a9f17d-3903-475a-913f-6c195898226b
名前 / ファイル ライセンス アクション
kbs69(121).pdf kbs69(121).pdf (2.3 MB)
Item type 紀要論文 / Departmental Bulletin Paper(1)
公開日 2014-05-26
タイトル
タイトル オメガ3脂肪酸の健康食品・サプリメントとしての実態と利用法
その他のタイトル
その他のタイトル Utilization of Health Food and Dietary Supplement Containing Omega 3 Polyunsaturated Fatty Acids
言語
言語 jpn
主題
主題Scheme Other
主題 Linoleic acid
主題
主題Scheme Other
主題 α-Linolenic acid
主題
主題Scheme Other
主題 N-3 fatty acid
主題
主題Scheme Other
主題 Docosahexaenoic acid
主題
主題Scheme Other
主題 Eicosapentaenoic acid
資源タイプ
資源タイプ識別子 http://purl.org/coar/resource_type/c_6501
資源タイプ departmental bulletin paper
作成者 池本, 敦

× 池本, 敦

池本, 敦

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IKEMOTO, Atsushi

× IKEMOTO, Atsushi

en IKEMOTO, Atsushi

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内容記述
内容記述タイプ Other
内容記述 Omega 3 (n-3) polyunsaturated fatty acids such as α-linolenic acid, docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA) show many beneficial effects for human health. However, omega 6 (n-6) fatty acids such as linoleic acid and arachidonic acid have the physiological effects opposite to omega 3 fatty acids. Therefore the essential fatty acid balance (n-6/n-3 ratio) is an important factor to evaluate the nutritional effect of dietary fats and oils. In this study, we collected health foods and dietary supplements containing omega 3 fatty acid and analyzed fatty acid composition and essential fatty acid n-6/n-3 balance. Approximately 200 kinds of products were available at the local market and we classified these products in four types (capsule type, drink type, edible oil type, and natural food type). The omega 3 fatty acid contents were high and omega 6 contents were low in the capsule type (DHA/EPA type). On the other hand, the omega 6 contents were high and omega 3 contents were low in the capsule type (other ingredients mixture/other fatty acids mixture type). The drink type showed effective fatty acid balances, but the absolute contents of omega 3 were low. The products except the perilla oil in the edible oil type had higher amount of omega 6 fatty acids. The levels of DHA and EPA were relatively low and the levels of omega 6 fatty acids such as linoleic acid were high in the natural food type (DHA/EPA type). In contrast, contents of linoleic acid were relatively low and contents of α-linolenic acid were high in the food type (α-linolenic acid type). The n-6/n-3 ratio of the Japanese average meal was 4.942. Essential fatty acid balance was improved most effectively using the products in the capsule type (DHA/EPA type).
出版タイプ
出版タイプ VoR
出版タイプResource http://purl.org/coar/version/c_970fb48d4fbd8a85
書誌情報 秋田大学教育文化学部研究紀要 人文科学・社会科学自然科学

号 69, p. 121-129, 発行日 2014-03-31
ISSN
収録物識別子タイプ ISSN
収録物識別子 13485296
NCID
収録物識別子タイプ NCID
収録物識別子 AA12685502
出版者
出版者 秋田大学教育文化学部
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