大豆と日本人の健康

出版社： 幸書房
著者：
発行日： 2014-08-10
分野： 衛生・公衆衛生  >  食品衛生
ISBN： 9784782103883
電子書籍版： 2014-08-10 （初版第1刷）
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各種疾病と大豆食品、大豆食品の健康における働き、大豆成分の健康機能、大豆の生産と遺伝子資源、の4つの分野から大豆をとらえその最新の全体像を明らかにした。

目次

  • 表紙
  • 監修・執筆 / 執筆者
  • はじめに
  • 目次
  • 第1部 日本人の健康と大豆食品
  • 第1章 がん予防
  • 1.1 乳がん患者とイソフラボン摂取
  • 1.2 イソフラボンの乳がん遺伝子への影響
  • 1.3 イソフラボンサプリメントの安全性
  • 1.4 前立腺がん予防
  • 1.5 男性の生殖とホルモン効果
  • 1.6 男性ホルモンへのイソフラボン影響のメタアナリシス
  • 1.7 エクオールの前立腺がん予防
  • 1.8 その他のがん
  • 第2章 更年期障害
  • 2.1 女性のライフサイクルとホルモン
  • 2.2 閉経前後に起こる身体・精神機能の変化
  • 2.3 更年期障害
  • 2.4 更年期障害緩和のためのホルモン補充療法
  • 2.5 大豆イソフラボンによる更年期症状の軽減効果
  • 2.6 エクオールと更年期症状
  • 第3章 循環器疾患 ( 高血圧・動脈硬化 )
  • 3.1 はじめに
  • 3.2 大豆・大豆製品の概要とその成分
  • 3.3 大豆製品と循環器疾患の関連
  • 3.4 生活習慣病の予防
  • 第4章 骨粗鬆症
  • 4.1 骨の役割
  • 4.2 骨粗鬆症と生活習慣
  • 4.3 大豆の摂取と骨の健康
  • 4.3.1 観察研究
  • 4.3.2 介入研究
  • 4.4 骨粗鬆症のリスク低減に有用な栄養成分
  • 4.4.1 カルシウム
  • 4.4.2 ビタミンK
  • 4.4.3 ビタミンB群およびビタミンC
  • 4.4.4 ビタミンD
  • 4.4.5 タンパク質
  • 4.4.6 大豆イソフラボン
  • 4.5 骨粗鬆症のリスク因子となる食品成分
  • 第5章 大豆と肥満, 糖尿病
  • 5.1 大豆食品摂取と糖尿病
  • 5.2 エネルギー源の糖質, 脂質, タンパク質の最適割合
  • 5.3 血糖値のコントロール目標
  • 5.4 糖尿病合併症としての腎不全予防
  • 第2部 大豆食品の健康的側面
  • 第1章 納豆
  • 1.1 ナットウキナーゼ
  • 1.2 t - PA活性の増強作用
  • 1.3 抗菌作用
  • 1.4 ビタミンK2
  • 1.5 粘質物 ( γ - ポリグルタミン酸 )
  • 1.6 ポリアミン
  • 1.7 プロバイオティクス効果
  • 1.8 その他
  • 第2章 みそ・醤油
  • 2.1 がん抑制効果
  • 2.2 抗酸化能
  • 2.3 降圧効果など
  • 2.4 放射能除去効果
  • 2.5 メラノイジン類の機能性
  • 2.6 その他
  • 第3章 豆乳・豆腐
  • 3.1 豆乳
  • 3.1.1 概要
  • 3.1.2 豆乳の主な成分
  • 3.1.3 豆乳製造技術の進歩
  • 3.2 豆腐
  • 3.2.1 豆腐の歴史
  • 3.2.2 豆腐の製造法
  • 3.2.3 豆腐の成分
  • 3.2.4 豆腐の構造
  • 第4章 大豆タンパク食品
  • 4.1 大豆タンパク質誕生の背景
  • 4.1.1 脱脂大豆
  • 4.1.2 分離大豆タンパク質 ( SPI : Soy Protein Isolate )
  • 4.1.3 濃縮大豆タンパク質 ( CSP : Concentrated Soy Protein )
  • 4.1.4 組織状植物タンパク質 ( TVP : Textured Vegetable Protein )
  • 4.2 大豆タンパク質の用途
  • 4.2.1 健康機能を活かした用途
  • 4.2.2 食品物性への効果
  • 4.2.3 組織状植物タンパク質
  • 第3部 大豆の成分と健康機能
  • 第1章 大豆の構造と成分
  • 1.1 大豆種子に含まれる成分
  • 1.2 大豆種子の構造
  • 1.3 種皮
  • 1.4 胚軸
  • 1.5 子葉
  • 第2章 大豆タンパク質とペプチド, アミノ酸
  • 2.1 大豆タンパク質, ペプチドおよびアミノ酸の栄養機能
  • 2.2 大豆タンパク質の生理機能
  • 2.2.1 コレステロール低下作用
  • 2.2.2 中性脂肪低下および抗糖尿作用
  • 2.2.3 抗がん作用およびがん浸潤・転移抑制作用
  • 2.2.4 アレルゲン
  • 2.3 大豆タンパク質から派生するペプチドの生理機能
  • 2.3.1 コレステロール低下ペプチド
  • 2.3.2 中性脂肪低下および抗糖尿ペプチド
  • 2.3.3 オピオイドペプチド
  • 2.3.4 摂食調節ペプチド
  • 2.3.5 免疫増強ペプチド
  • 2.3.6 ACE阻害ペプチド
  • 2.3.7 ユビキチンリガーゼ阻害ペプチド
  • 2.3.8 抗酸化ペプチド
  • 2.4 まとめ
  • 第3章 大豆イソフラボン
  • 3.1 大豆摂取とがん死亡率
  • 3.2 イソフラボンの骨格とレセプター
  • 3.3 イソフラボンの代謝とサプリメント
  • 3.4 エクオールサプリメント
  • 3.5 エクオールサプリメントの安全性
  • 第4章 大豆サポニン
  • 4.1 大豆サポニン
  • 4.1.1 大豆の起源
  • 4.1.2 大豆サポニンの嗜好性
  • 4.2 大豆サポニンの構造
  • 4.2.1 グループAサポニン
  • 4.2.2 DDMPサポニン
  • 4.2.3 大豆サポニンの構造特性
  • 4.3 大豆サポニンの機能性
  • 4.3.1 抗がん作用
  • 4.3.2 抗高血圧作用
  • 4.3.3 脂質代謝改善作用
  • 4.3.4 抗肥満作用
  • 第5章 大豆レシチン
  • 5.1 はじめに
  • 5.2 製造工程
  • 5.3 用途と種類
  • 5.4 生理活性と健康機能
  • 5.5 おわりに
  • 第6章 大豆脂質 ( リノール酸, α - リノレン酸 ) の機能性
  • 6.1 必須脂肪酸とは
  • 6.2 必須脂肪酸の代謝と機能
  • 6.3 大豆に含まれるリノール酸およびα - リノレン酸とその栄養特性
  • 6.3.1 リノール酸
  • 6.3.2 α - リノレン酸
  • 6.3.3 n - 6 / n - 3比
  • 6.4 おわりに
  • 第4部 日本食を支える大豆の生産と遺伝子資源
  • 第1章 大豆の食糧価値と生産・消費
  • 1.1 大豆の食糧としての価値
  • 1.2 大豆の生産
  • 1.2.1 世界の地域別生産量と単収
  • 1.2.2 日本の地域別生産量と単収
  • 1.3 大豆の利用
  • 1.3.1 世界
  • 1.3.2 日本
  • 第2章 日本の大豆の育種と遺伝資源
  • 2.1 日本の大豆育種の現状
  • 2.1.1 国内の主要品種
  • 2.1.2 大豆の育種体制
  • 2.1.3 育種目標
  • 2.1.4 大豆の育種法
  • 2.2 大豆の遺伝資源
  • 2.2.1 大豆の遺伝資源の現状
  • 2.2.2 遺伝資源の多様性
  • 2.2.3 遺伝資源の収集
  • 2.2.4 遺伝資源の活用例
  • 2.2.5 突然変異による新たな育種素材の作出
  • 2.3 新たな育種の動き
  • 2.3.1 ゲノム情報の解読とピンポイント改良
  • 2.3.2 多収化に向けた新たな育種の動き
  • 第3章 遺伝子組換え大豆の状況
  • 3.1 遺伝子組換え大豆を開発する技術
  • 3.2 実用的な遺伝子組換え大豆の開発と利用
  • 3.3 遺伝子組換え大豆の利用
  • 3.4 遺伝子組換え大豆の今後
  • 第4章 大豆のこれから
  • 4.1 はじめに
  • 4.2 国際貿易と大豆 : 南米と中国の台頭
  • 4.3 大豆をめぐる科学技術と社会的受容 : 食のコミュニケーションへ
  • 4.4 おわりに
  • 奥付

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第1部 日本人の健康と大豆食品

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第2部 大豆食品の健康的側面

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第4部 日本食を支える大豆の生産と遺伝子資源

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