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acs.jafc.2c01731.pdf | 713.96 kB | Adobe PDF | 見る/開く |
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DCフィールド | 値 | 言語 |
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dc.contributor.author | Sugawara, Tatsuya | en |
dc.contributor.alternative | 菅原, 達也 | ja |
dc.date.accessioned | 2022-09-06T06:43:31Z | - |
dc.date.available | 2022-09-06T06:43:31Z | - |
dc.date.issued | 2022-08-10 | - |
dc.identifier.uri | http://hdl.handle.net/2433/276136 | - |
dc.description.abstract | Sphingolipids are ubiquitous components in eukaryotic organisms and have attracted attention as physiologically functional lipids. Sphingolipids with diverse structures are present in foodstuffs as these structures depend on the biological species they are derived from, such as mammals, plants, and fungi. The physiological functions of dietary sphingolipids, especially those that improve skin barrier function, have recently been noted. In addition, the roles of dietary sphingolipids in the prevention of diseases, including cancer and metabolic syndrome, have been studied. However, the mechanisms underlying the health-improving effects of dietary sphingolipids, especially their metabolic fates, have not been elucidated. Here, we review dietary sphingolipids, including their chemical structures and contents in foodstuff; digestion, intestinal absorption, and metabolism; and nutraceutical functions, based on the available evidence and hypotheses. Further research is warranted to clearly define how dietary sphingolipids can influence human health. | en |
dc.language.iso | eng | - |
dc.publisher | American Chemical Society (ACS) | en |
dc.rights | This document is the Accepted Manuscript version of a Published Work that appeared in final form in 'Journal of Agricultural and Food Chemistry', copyright © American Chemical Society after peer review and technical editing by the publisher. To access the final edited and published work see https://doi.org/10.1021/acs.jafc.2c01731. | en |
dc.rights | The full-text file will be made open to the public on 29 July 2023 in accordance with publisher's 'Terms and Conditions for Self-Archiving' | en |
dc.rights | This is not the published version. Please cite only the published version. この論文は出版社版でありません。引用の際には出版社版をご確認ご利用ください。 | en |
dc.subject | ceramide | en |
dc.subject | cerebroside | en |
dc.subject | food function | en |
dc.subject | glucosylceramide | en |
dc.subject | nutraceutical | en |
dc.subject | skin | en |
dc.subject | sphingomyelin | en |
dc.subject | sphingosine | en |
dc.subject | sphingoid base | en |
dc.title | Sphingolipids as Functional Food Components: Benefits in Skin Improvement and Disease Prevention | en |
dc.type | journal article | - |
dc.type.niitype | Journal Article | - |
dc.identifier.jtitle | Journal of Agricultural and Food Chemistry | en |
dc.identifier.volume | 70 | - |
dc.identifier.issue | 31 | - |
dc.identifier.spage | 9597 | - |
dc.identifier.epage | 9609 | - |
dc.relation.doi | 10.1021/acs.jafc.2c01731 | - |
dc.textversion | author | - |
dc.identifier.pmid | 35905137 | - |
dcterms.accessRights | open access | - |
datacite.date.available | 2023-07-29 | - |
datacite.awardNumber | 16H04923 | - |
datacite.awardNumber | 20H02931 | - |
datacite.awardNumber.uri | https://kaken.nii.ac.jp/ja/grant/KAKENHI-PROJECT-16H04923/ | - |
datacite.awardNumber.uri | https://kaken.nii.ac.jp/ja/grant/KAKENHI-PROJECT-20H02931/ | - |
dc.identifier.pissn | 0021-8561 | - |
dc.identifier.eissn | 1520-5118 | - |
jpcoar.funderName | 日本学術振興会 | ja |
jpcoar.funderName | 日本学術振興会 | ja |
jpcoar.awardTitle | 定性かつ定量的な解析に基づくスフィンゴ脂質の消化管吸収機構と体内動態の解明 | ja |
jpcoar.awardTitle | 吸収と代謝に着目したスフィンゴ脂質の皮膚バリア機能向上作用メカニズムの解明 | ja |
出現コレクション: | 学術雑誌掲載論文等 |
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