Art

J-GLOBAL ID：200902242444257950   Reference number：05A0560713

New Sight on the Possibility of the Neurotoxic Behavior Affected by the Oxidized Compounds in Fats and Oils

油脂や油中の被酸化物質により影響される神経毒的挙動の可能性に対する新考察

Author (6)： GOTOH Naohiro (Tokyo Univ. Marine Sci. and Technol., Tokyo, JPN) ,  WATANABE Hiroyuki (Toita Women’s Coll., Tokyo, JPN) ,  OSATO Reiko (Toita Women’s Coll., Tokyo, JPN) ,  IWASAWA Ai (Tokyo Univ. Marine Sci. and Technol., Tokyo, JPN) ,  INAGAKI Keiko (Tokyo Univ. Marine Sci. and Technol., Tokyo, JPN) ,  WADA Shun (Tokyo Univ. Marine Sci. and Technol., Tokyo, JPN)
Material： Journal of Oleo Science  (J Oleo Sci)
Volume： 54  Issue： 7  Page： 397-405  Publication year： Jul. 01, 2005 
JST Material Number： G0238A  ISSN： 1345-8957  CODEN： JOSOAP  Document type： Article
Article type： 原著論文  Country of issue： Japan (JPN)  Language： ENGLISH (EN)

Thesaurus term： *food poisoning ,...

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JST classification (2)： Food hygiene in general  (FJ01051H) ,  Poisoning in general  (GD06010Q)

Reference (42)：

• 1. N. INAGAKI, Regarding Food Poisoning Caused by Instant Noodle, Shokuhin Eisei Kennkyu, Vol. 16, 370-379 (1966).
• 2. E.W. CRAMPTON, R.H. COMMON, F.A. FARMER, F.M. BERRYHILL and L. WISEBLATT, Studies to Determine the Nature of the Damage to the Nutritive Value of Some Vegetable Oils from Heat Treatment II. Investigation of the Nutritiousness of the Products of Thermal Polymerization of Linseed Oil, J. Nutrition, Vol. 44, 177-189 (1951).
• 3. T. KANEDA and S. ISHII, Studies on the Nutritive Values of Lipids (part VII) Nutritive Values of Component Fatty Acids of Hardened Sardine Oil, J. Japan Soc. Food Nutr., Vol. 5, 78-81 (1952).
• 4. F. BERNHEIM, The Effect of Oxidized Fatty Acids on the Activity of Certain Oxidative Enzymes, Arch. Biochem. Biophys., Vol. 38, 177-184 (1952).
• 5. N. MATSUO, Studies on the Toxicity of Fish Oil, J. Biochem, Vol. 41, 481-487 (1954).

Terms in the title (6)： 油脂 ,  油 ,  酸化物質 ,  神経毒 ,  挙動 ,  可能性