Please use this identifier to cite or link to this item: http://hdl.handle.net/11455/56778
DC FieldValueLanguage
dc.contributor.author顏國欽zh_TW
dc.contributor.other行政院農業委員會zh_TW
dc.contributor.other中興大學食品暨應用生物科技學系zh_TW
dc.date2011zh_TW
dc.date.accessioned2014-06-06T09:06:44Z-
dc.date.available2014-06-06T09:06:44Z-
dc.identifier99農科-3.1.3-糧-Z1(1)zh_TW
dc.identifier.urihttp://hdl.handle.net/11455/56778-
dc.description.abstract機能性食品為一食品除供給基本營養外,另額外能提供保健功效之食物類型。機能性食品之訴求在於其降低罹患飲食相關疾病之潛力,與減輕因應高齡化族群日益升高之社會支出。本研究選取具有傳統療效之麵包樹植物,初步由果實及葉部中分離出多種區分物,其一經鑑定為新化合物isolespeol,對多種人類癌細胞株具毒殺效應。有鑑於本土麵包樹之活性成分及保健功效目前仍少有文獻可循,因此本研究室乃利用多種已建立完備之細胞模式篩選平台,進一步探究麵包樹之抗發炎與抗腫瘤細胞增生等多重功效性,配合分離純化技術與化學結構鑑定,開發及確立麵包果樹活性成分應於生理之保健功效。zh_TW
dc.description.abstractFunctional foods are foods that provide health benefits beyond basic nutrition. With a rapidly aging world population, the appeal of functional foods lies in their potential to lower the incidence of diet-related diseases as well as decrease the cost of national health bills. Artocarpus communis M., the local plant tested in the present study, was selected on the basis of the ethnomedical information available. Our preliminary study shows that a new geranyl chalcon derivate, isolespeol, was firstly isolated from the leavels of A. communis. Data from cancer cell proliferation assays indicate that isolespeol showed potent cytotoxicity toward a number of human tumor cell lines. Since the active compounds and the biofunctional activities of this local plant have not been fully evaluated, the present study was undertaken to investigate the effects of active compounds isolated form A. communis. on anti-inflammatory actions and anti-proliferation of cancer cells by several well-established cell models. The result may provide information of the multi-biofunctional effects A. communis. and have further application in development of high value healthy food.en_US
dc.language.isozh_TWzh_TW
dc.relation.urihttp://grbsearch.stpi.narl.org.tw/GRB/result.jsp?id=2068651&plan_no=99%E8%BE%B2%E7%A7%91-3.1.3-%E7%B3%A7-Z1%281%29&plan_year=99&projkey=PW9905-0781&target=plan&highStr=*&check=0&pnchDesc=%E9%BA%B5%E5%8C%85%E6%9E%9C%E6%A8%B9%E6%B4%BB%E6%80%A7%E6%88%90%E5%88%86%E5%8F%8A%E5%85%B6%E4%BF%9D%E5%81%A5%E6%A9%9F%E8%83%BD%E6%80%A7%E4%B9%8B%E9%96%8B%E7%99%BC%E7%A0%94%E7%A9%B6en_US
dc.subject技術發展zh_TW
dc.subjectActive compounden_US
dc.subject食品科技, 園藝zh_TW
dc.subject活性成分zh_TW
dc.subject抗發炎zh_TW
dc.subject麵包樹zh_TW
dc.subject抗腫瘤細胞增生zh_TW
dc.subjectAnti-inflammationen_US
dc.subjectArtocarpus communis Men_US
dc.subjectAnti-proliferation of cancer cellsen_US
dc.title麵包果樹活性成分及其保健機能性之開發研究zh_TW
dc.titleDevelopment of Artocarpus Communis as Functional Fooden_US
dc.typeResearch Reportszh_TW
item.grantfulltextnone-
item.openairetypeResearch Reports-
item.cerifentitytypePublications-
item.fulltextno fulltext-
item.languageiso639-1zh_TW-
item.openairecristypehttp://purl.org/coar/resource_type/c_18cf-
Appears in Collections:食品暨應用生物科技學系
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