認知症と機能性食品

出版社： フジメディカル出版
著者：
発行日： 2018-07-01
分野： 臨床医学：内科  >  老人医学
ISBN： 9784862701695
電子書籍版： 2018-07-01 （初版第1刷）
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商品紹介

認知機能低下の予防および認知機能の改善に資することが報告されている24の食品因子について、機能性食品の開発の最前線で活躍中の執筆陣が、基礎研究データやヒトでの臨床データの最新動向を紹介。超高齢社会が直面する課題「認知症」の予防に向けて、食品がもつこれだけのポテンシャルをご覧ください。

目次

  • 第1章 認知症の基本知識
    　1.認知症とその予防・進行抑制
    　2.認知症と抗酸化－Overview

    第2章 認知機能に対する食品因子のエビデンス
    　1. ビタミンE―トコフェロール，トコトリエノール　
    　2. テアニン
    　3. 緑茶カテキン
    　4. β-クリプトキサンチン
    　5. ノビレチン
    　6. レスベラトロール
    　7. アスタキサンチン
    　8. ケルセチン
    　9. 認知症とリコペン
    　10. 認知症とフェルラ酸　
    　11. ゴマリグナン
    　12. クルクミン
    　13. ホップの抗アルツハイマー病作用
    　14. イチョウ葉エキス
    　15. トウゲシバ（ヒューペルジンA）
    　16. PUFA（多価不飽和脂肪酸）
    　17. GABA（γ-アミノ酪酸）
    　18. ホスファチジルセリン―高齢者の認知機能の改善
    　19. カルニチン　
    　20. コエンザイムＱ10
    　21. α-リポ酸　
    　22. ローヤルゼリー
    　23. ラクトノナデカペプチド
    　24. プラズマローゲン

    第3章　認知症予防における食品の健康機能の展望
    　1. ブレインフード・ムードフードと予防医学―今後の展開
    　2. 認知症と医農連携

この書籍の参考文献

参考文献のリンクは、リンク先の都合等により正しく表示されない場合がありますので、あらかじめご了承下さい。

本参考文献は電子書籍掲載内容を元にしております。

第1章 認知症の基本知識

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第2章 認知機能に対する食品因子のエビデンス

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第3章 認知症予防における食品の健康機能の展望

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