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Kamaboko’s Preventative Effect on Dementia and Colon Cancer

July 10, 2008

National Federation of Kneaded Fisheries Products Cooperatives (NFKFPC) held its fifth meeting on health benefits of Kamaboko in Tokyo. Masaho Kotani, the NFKFPC’s chairperson, said, “We have so far accomplished 25 study results since we launched our research promotion of the health benefit of Kamaboko products. It is such a pleasure to learn various advantages of kamaboko. We are further determined to improve the image of kamaboko as well as sales based upon scientific findings.”

Fumihiro Kojima, a Morioka Junior College professor teaching a Course of Food and Nutrition, shared his 2007 research results, “Research on remedial effect on brain function by Kamaboko.”

He examined whether or not the intake of kamaboko would benefit memory retention and brain dysfunction. It was found that in both cultured cell and laboratory animal experiments, ingestion of kamaboko activated kamaboko’s tryptic product (peptide) or emergence of neurotrophic factor, its receptor, and nerve cell marker gene (mRNA).

Mice, after having ingested kamaboko orally, showed improvements in memory learning ability; a sign indicative of the kamaboko’s benefit to memory recovery and retention. The discovery portends high potential for prevention and beneficial change of dementia.

Kenji Fukunaga, a Kansai University professor of the Faculty of Chemistry, Materials, and Bioengineering, presented his study, “Research on kamaboko’s preventative function of colon cancer and identification of suppressive components.”

Past studies of kamaboko’s ability to prevent colon cancer believed that hydrolysate of fish meat caused attendant activation of gut immunity and cytokine alteration; however it became clear that hydrolysate of fish meat contributed less as an inhibiting factor to the polyp stage prior to colon cancer.

The current research investigated the inhibiting mechanism of fish paste products; it became known that based on experiments on rats fed with fish paste products, the inhibitive effect on DMH (dimethylhydrazine)-induced colon cancer was due to accelerated elimination of bile and suppression of secondary bile acid production.

It was evident that fish paste products functioned not only as an inhibitor of colon cancer, but also a dietary aid to relieve symptoms of such colon-related diseases as colitis ulcerosa and Crohn disease.

Translated by Kiyo Hayasaka on July 9, 2008

On Jul 9, 2008, at 9:05 AM, Drew Cherry wrote:

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