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J-GLOBAL ID：202002276886868300   Reference number：20A2781211

コラーゲンの豊富な調理肉摂取後のヒト血中コラーゲン由来ペプチド

Author (1)： ASAI TOMOKO (奈良女大 生活環境)
Material： 食品加工技術  (Journal of the Japanese Society of Food Engineering)
Volume： 40  Issue： 2  Page： 54-62  Publication year： 2020 
JST Material Number： L0079A  ISSN： 1343-7836  Document type： Article
Article type： 解説  Country of issue： Japan (JPN)  Language： JAPANESE (JA)

Thesaurus term： fish meat ,...
Semi thesaurus term： コラーゲン含有量 ,...

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JST classification (4)： Animal aquatic foods  (FJ13020C) ,  Meat in general  (FJ12031X) ,  Food chemistry,nutritional value  (FJ01020J) ,  Metabolism and nutrition of proteins,peptides and amino acids  (EJ02032I)

Reference (23)：

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• Kumar, S.; Sugihara, F.; Suzuki, K.; Inoue, N.; Venkateswarathirukumara, S. A Double-Blind, Placebo-Controlled, Randomised, Clinical Study on the Effectiveness of Collagen Peptide on Osteoarthritis. J. Sci. Food Agric. 2014, 95(4), 702-707.
• Sugihara, F.; Inoue, N.; Venkateswarathirukumara, S. Ingestion of Bioactive Collagen Hydrolysates Enhanced Pressure Ulcer Healing in a Randomized Double-Blind Placebo-Controlled Clinical Study. Sci. Rep. 2018, 8, 11403.
• Iwai, K.; Hasegawa, T.; Taguchi, Y.; Morimatsu, F.; Sato, K.; Nakamura, Y.; Higashi, A.; Kido, Y.; Nakabo, Y.; Ohtsuki, K. Identification of Food-Derived Collagen Peptides in Human Blood after Oral Ingestion of Gelatin Hydrolysates. J. Agric. Food Chem. 2005, 53(16), 6531-6536.

Terms in the title (7)： コラーゲン ,  調理 ,  肉 ,  摂取 ,  ヒト ,  血 ,  ペプチド