書籍詳細

第1編 脂質栄養の重要性

P.11 掲載の参考文献

• 1) 厚生労働省: 第六次改定日本人の栄養所要量-食事摂取基準-. 1995.

• 2) Institute of Medicine of the National Academies:Dietary Reference Intakes for Energy, Carbohydrate, Fiber, Fat, Fatty Acids, Cholesterol, Protein, and Amino Acids. National Academies Press, Washington DC, 8-1-97;2002.

• 3) Trumbo P., Schlicker S., Yates A.A. et al:Dietary reference intakes for energy, carbohydrate, fiber, fat, fatty acids, cholesterol, protein and amino acids. J Am Diet Assoc 2002;102;1621-1630.
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• 4) World Health Organization Technical Report Series. Diet, Nutrition and Prevention of Chronic Diseases 2003;916;1-149

• 5) 板倉弘重, 菅野道廣, 石川俊次ほか: 脂質研究の最新情報, 適正摂取を考える. 第一出版, 2000.

• 6) 菅野道廣: あぶらは訴える, 新しい脂質栄養論. 講談社, 2000.

• 7) Sugano M., Hirahara F.:Polyunsaturated fatty acids in the food chain in Japan. Am J Clin Nutr 2000;71(Suppl);189S-196S.

• 8) Sugano M.:Balanced intake of polyunsaturated fatty acids for health benefits. J Oleo Sci 2001;50;305-311.

• 9) Simopoulos A.P., Cleland L.G. (eds):Omega-6/Omega-3 Essential Fatty Acid Ratio:The Scientific Evidence. World Rev Nutret 2004;92;1-174.

• 10) Wijendran V., Hayes K.C.:Dietary n-6 and n-3 fatty acid balance and cardiovascular health. Annu Rev Nutr 2004;24;597-615.

• 11) International Society for the Study of Fatty Acids and Lipids:Recommendationon intake of polyunsaturated fatty acids in healthy adults. ISSFAL NEWSLETTER 2004;11,No.2;12-25.

• 12) Watkins C.:Fundamental fats. INFORM 2004;15;638-640.

• 13) Food and Drug Administration:Food labeling:trans fatty acids in nutrition labeling, nutrient content claims, and health claims. Fed Reg 2003;68;41433-41506.

• 14) Stender S., Dyerberg J.:The influence of trans fatty acids on health. Fourth edition, A report from the Danish Nutrition Council, Eraeringsradet 2003;1-84.

• 15) Angel A. (ed):The role of conjugated linoleic acid in human health. Am J Clin Nutr 2004;79(Suppl);1131S-1220S.

• 16) Miettinen T.A., Gylling H.:Plant stanol and sterol esters in prevention of caridiovascular diseases. Ann Med 2004;36;126-134.

• 17) Dietary fat consensus statements. Am J Med 2002;113(9B);5S-8S.

• 18) Cunnane S.C.:Problems with essential fatty acids:time for a new paradigm? Prog Lipid Res 2003;42;544-568.
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P.18 掲載の参考文献

• 1) Taubes G.:The soft science of dietary fats. Science 2001;291;2536.
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• 2) 菅野道廣: あぶらは訴える, 新しい脂質栄養論. 講談社, 2000.(改変)

第2編 食品脂質の性状と消化・代謝

P.37 掲載の参考文献

• 1) Marcuse R., Fredricksson P.O.:Fat oxidation at low oxygen pressure. J Am Oil Chem Soc 1968;45;400-407.

• 2) Holman R.T., Elmer O.C.:The rates of oxidation of unsaturated fatty acids and their esters. J Am Oil Chem Soc 1947;24;127-129.

• 3) Miyashita K., Hara N., Fujimoto K. et al:Dimers in oxygenated methyl linoleate hydroperoxides. Lipids 1985;20;578-587.

• 4) Frankel E.N.:Recent advances in lipid oxidation. J Sci Food Agric 1991;54;495-511.

• 5) Frankel E.N.:Volatile decomposition products. Prog Lipid Res 1982;22;1-33.

• 6) Blank I., Lin J.M., Vera F.A. et al:Identification of potent odorants formed by autoxidation of arachidonic acid:Structure elucidation and synthesis of E,Z,Z-2,4,7-tridecatrienal. J Agric Food Chem 2001;49;2959-2965.

• 7) Fujimoto K.:Flavor of fish oil. In:Flavor Chemistry of Lipid Foods, Min, D. B., Smouse, T.H. (ed),AOCS Press, Champaign, IL,1989, p190-195.

• 8) Firestone G.:Regulation of frying fat and oil. In:Deep Frying, Perkins, E.G., Erickson, M.D. (ed),AOCS Press, Champaign, IL,1996,p323-334.

• 9) Ohfuji T., Kaneda T.:Characterization of toxic compounds in thermally oxidized oil. Lipids 1973;8;353-359.

• 10) 太田静行: 揚げ油の泡立ち性の変化. フライ食品の理論と実際, 幸書房, 1989, p43-56.

• 11) 金田尚志: 熱酸化重合油と毒性. 油脂 1971; 24; 155-159.

• 12) Feron V.J., Til H.P., Flora de Vrijer R.A. et al:Aldehydes:occurrence,caricinogenic potential, mechanism of action and risk assessment. Mut Res 19-91;259;363-385.

• 13) 岸美智子, 佐藤修二, 土屋久世ほか: 加熱食用油からの気化物質とその吸入による家兎循環・呼吸器系への影響. 食衛誌 16; 1975; 318-323.

• 14) Usuki R., Fukui H., Kamata M. et al:Accumulation of hydroperoxies in pan-frying oil. Fett Seifen Anstrichm 1980;82;494-497.

• 15) Hara K., Cho S.Y., Fujimoto K.:Measurement of polymer and polar material content for assessment of the deterioration of soybean oil due to heat cooking. Jpn Oil Chem Soc 1989;38;463-470.

• 16) Gong L., Goldberg M.S., Gao Y.T. et al:Lung cancer and indoor air pollution arising from Chinese style cooking among nonsmoking women living in Shanghai China. China Epidemiology 1999;10;488-494.

• 17) 太田静行: 高温で起こる油脂加水分解. 油脂食品の劣化とその防止, 幸書房, 1977, p204-217.

• 18) Fujisaki M., Mohri S., Endo Y. et al:Deterioration of heated high-oleic safflower oil in low oxygen atmospheres with water-spray. J Oleo Sci 2001;50;121-127.

• 19) Usuki R., Suzuki T., Endo Y. et al:J Am Oil Chem. Soc 1984;61;785-788.

• 20) Prigge S.T., Boyington J.C., Gaffney B.J. et al:Lipoxygenase:Structure and function. In:Lipoxygenase and Lipoxygenase Pathway Enzymes 1996,Piazza, G.J. (ed), AOCS Press, Champaign, IL, p1-32.

• 21) 南出隆久: 果実, 野菜の脂質とリポキシゲナーゼの生理作用. 食工誌 1977; 24; 186-199.

• 22) 畑中顯和: 植物起源のみどりの香り. 生化学 2003; 75; 1414-1428.

• 23) 古田収, 羽鹿牧太: リポキシゲナーゼ完全欠失大豆の育成とその加工利用について. 日本醸造協会誌 1997; 92; 573-578.

• 24) Mohri S., Tokuori K., Endo Y. et al:Lipid oxidation activity in fish skin and effects of antioxidants and lipoxygenase inhibitor on it. Fish Sci 1999;65;270-274.

• 25) 平野敏行, 章超樺: 淡水魚の香気-アユの香りはどのようにして生成されるか. 化学と生物 1993; 31; 426-428.

• 26) Burton G.W., Ingold K.U.:Autoxidation of biological molecules.1.The antioxidant activity of vitamin E and related chain-breaking phenolic antioxidants in vitro. Am Chem Soc 1981;103;6472-6477.

• 27) 太田静行: 天然の酸化防止剤. 食品と酸化防止剤, 食品資材研究会, 1987, p39-84.

• 28) 福沢健治: ビタミンEと脂質過酸化反応. ビタミンE-基礎と臨床(五十嵐脩編), 医歯薬出版, 1985, p77-83.

• 29) 福田靖子: ゴマ種子の抗酸化成分に関する食品化学的研究. 食工誌 1990; 37; 484-492.

• 30) Keceli T., Gordon M. H.:The antioxidant activity and stability of the phenolicfraction of green olives and extra virgin olive oil. J Sci Food Agric 2001;81;1391-1396.

• 31) 中谷延二: 香辛料に含まれる機能成分の食品化学的研究. 栄食誌 2003; 56; 389-395.

• 32) Wu X., Beecher G.R., Holden J.M. et al:Lipophilic and hydrophilic antioxidant capacities of common foods in the United States. J Agric Food Chem 2004;52;4026-4037.
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• 33) 幹渉: カロテノイドの食品機能性-特に「抗酸化」活性について. イルシー 2003; 76; 27-35.

• 34) 山口直彦: アミノカルボニル反応物の抗酸化性. 澱粉科学 1991; 38; 99-107.

• 35) 太田静行: シネルギスト. 食品と酸化防止剤, 食品資材研究会, 1987, p105-135.

• 36) 戸谷洋一郎: 高度不飽和油脂の自動酸化に対する含窒素リン脂質の酸化防止効果. 油化誌 1997; 46; 3-15.

• 37) 原節子, 戸谷洋一郎: 過酸化脂質分析法の実際. 油化誌 1998; 47; 1043-1052.

• 38) 市川和昭, 石井貴子, 小山吉人: 食用油脂の過酸化物価の簡易測定法. 油化誌 1996; 45; 355-359.

• 39) 菊川清見: 生体内脂質過酸化の測定上の問題点とTBA試験. 脂質栄養学 1997; 6; 88-91.

• 40) Fujisaki M., Mohri S., Endo Y. et al:Effect of oxygen concentration on oxidative deterioration in heated high oleic safflower oil. J Am Oil Chem Soc 2000;77;231-234.

• 41) 十時陵利: フライ油劣化測定器「PCテスター」による油脂の品質管理(特集惣菜業界の近況と技術動向). ジャパンフードサイエンス 2003; 42(10); 39-43.

• 42) Wang J.Y., Fujimoto K., Miyazawa T. et al:Antioxidative mechanism of maizeze in in powder model systems against methyl linoleate. J Agric Food Chem 1991;39;351-355.

• 43) Hasegawa K., Endo Y., Fujimoto K.:Oxidative deterioration in dried fish model systems assessed by solid sample fluorescence spectrometry. J Food Sci 1992;57;1123-1126.

P.58 掲載の参考文献

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• 2) Hamilton R. J., Hamilton S.:Lipid analysis, Oxford University Press, 1992.

• 3) Gunstone F.:Fatty acid and lipid chemistry, Blackie Academic and Professional,1996.

• 4) 宮澤陽夫, 藤野泰朗: 脂質・酸化脂質分析法入門(宮澤陽夫, 藤野泰朗編著), 学会出版センター, 2000.

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• 7) 菅野道廣: 油脂加工食品の栄養学. 食品の加工と栄養科学(日本農芸化学会編), 朝倉書店, 1986, p66-82.

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P.70 掲載の参考文献

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P.89 掲載の参考文献

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第3編 食品脂質と疾病

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第4編 食品脂質とからだの相互反応

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