6-shogaol,及び6-gingerol高含有ショウガ粉末3.0g摂取が皮膚温度に及ぼす影響

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J-GLOBAL ID：201602251882651325 整理番号：16A1215433

Effects of Consuming 3.0g of Ginger Powder Containing High Levels of 6-Shogaol and 6-Gingerol on Skin Temperature

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著者 (3件)： , ,
資料名：
巻： 62 号： 2 ページ： 346-350 発行年： 2016年10月30日
JST資料番号： X0162A ISSN： 0285-0990 資料種別：逐次刊行物 (A)
発行国：日本 (JPN) 言語：英語 (EN)

ショウガの主な辛味成分である6-shogaol,及び6-gi...

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引用文献 (12件)：

Ali BH, Blunden G, Tanira OM and Nemmar A (2008) Some phytochemical, pharmacological and toxicological properties of ginger (Zingiber officinale Roscoe): A review of recent research. Food and Chemical Toxicology, 46(2), 409-420.
Iwasaki Y, Morita A, Iwasawa T, Kobata K, Sekiwa Y, Morimitsu Y, Kubota K and Watanabe T (2006) A nonpungent component of steamed ginger-- 【10】-shogaol--increases adrenaline secretion via the activation of TRPV1. Nutr Neurosci, 169-178.
Kimura K and Abe M (2014) Effects of consuming 0.5g of ginger powder containing 6-shogaol and 6-gingerol on skin temperature, 226, The 6th Asian Congress of Dietetics, Taipei.
Kimura K and Abe M (2014) Effects of consuming 1.5g of ginger powder containing high levels of 6-shogaol and 6-gingerol on skin temperature, S43, The European Society for Clinical Nutrition and Metabolism Congress, Geneva.
Kimura K (2014) Relationship with a woman of body temperature and cold of awareness. The Economic Review of Japan University of Economics, 44(1), 75-81.

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