@article{oai:dwcla.repo.nii.ac.jp:00001962,
 author = {仲佐, 輝子 and NAKASA, Teruko and 泉谷, 祐希 and 坂野, 友香 and 塚本, 万智 and 川上, 小百合 and 高田, 智美 and IZUTANI, Yuki and SAKANO, Tomoka and TSUKAMOTO, Machi and KAWAKAMI, Sayuri and TAKATA, Satomi},
 journal = {同志社女子大学生活科学, DWCLA human life and science},
 month = {Feb},
 note = {application/pdf, AA11325308-20201130-36, We examined the effects of the extracts of coffee beans roasted at different degrees on the lipid metabolism of rats fed cholesterol（Cho）-added diets. Fatty livers along with a significant increase in triacylglycerol（TG）and Cho levels were observed in rats belonging to the C（Cho-added diet）group. Although the Cho level was slightly decreased in the S group, with the addition of shallow-roasted coffee bean extract to Cho-added diet, carnitine palmitoyltransferase activity showed a significantly high value, and the amount of TG was significantly reduced. In contrast, with the addition of deep-roasted coffee bean extract to Cho-added diet in the D group, fatty acid synthase activity showed a significantly lower value, TG and Cho levels were significantly reduced, and a reduction in fatty liver was observed. Moreover, since the levels of lipid peroxide in plasma and liver decreased in both S and D groups, compared to the C
group, there is a possibility that roasted coffee bean extracts may suppress the progression to nonalcoholic
steatohepatitis., 原著論文},
 pages = {36--44},
 title = {コレステロール添加食投与ラットの肝脂肪蓄積に及ぼす焙煎度の異なるコーヒー豆抽出物の影響},
 volume = {53},
 year = {2020},
 yomi = {ナカサ, テルコ and イズタニ, ユウキ and サカノ, トモカ and ツカモト, マチ and カワカミ, サユリ and タカタ, サトミ}
}