Modulating effects of Japanese food materials on human brain function
2005
Hatakeyama, E. (Tohoku Fukushi Univ., Sendai (Japan))
Using the Profile of Mood States (POMS) test, we collected data on the state of mind of elementary and junior high school students, who registered as markedly high on the Anger-Hostility (A-H) scale. The data, were then crops-referenced with data from a survey of the subjects' food content. The nigh A-H group was found to have a generally lower dietary content of Japanese food materials. Using university students, further research was undertaken to investigate-whether Japanese foodstuffs are healthier for both body and mind. The subjects were given healthy and balanced Japanese-style meals for five days. Analysis of blood samples showed an improvement in the levels of neutral fats in men and total cholesterol in women. POMS scores for high A-H, Tension-Anxiety, Depression Dejection and Fatigue were also improved. We men evaluated the modulating effects of L-gamma-glutamyl ethyl amide (teanin) in green tea. and soy protein hydrolysate (soy peptides) chosen, as Japanese food materials on human brain functions by investigation of cerebral blood flow and other non-invasive measurements. Oxy-Hb concentration and cerebral blood flow at the forehead determined by near infrared spectroscopy (NIRS) did not increase as compared with the placebo while performing assigned tasks when the subjects ingested teanin or soy peptides. Additionally, POMS scores were improved in the teanin group, and salivary cortisol was significantly lower after performing the tasks in the-case of soy peptide ingestion compared with the placebo. These results suggest that ingestion of teanin or soy peptides affects brain activity and may decrease stress.
Show more [+] Less [-]AGROVOC Keywords
Bibliographic information
This bibliographic record has been provided by Agriculture, Forestry and Fisheries Research Information Technology Center