FOOD EVALUATION METHOD REGARDING FUTURE COGNITIVE FUNCTIONS IN CONSIDERATION OF SLEEP HABITS
To provide an evaluation method which enable provision of information regarding, for example, whether food under evaluation is associated with a risk of cognitive decline for people with sleeping problems.SOLUTION: An evaluation method according to an embodiment involves evaluating food from the poi...
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| creator | KINOSHITA KAHORI ITO (OTSUKA) REI ARAI SHUSUKE TAKADA MICHIHIRO KONDO (JINTSU) HIROKO IMAIZUMI AKIRA SUZUKI KATSUYA |
| description | To provide an evaluation method which enable provision of information regarding, for example, whether food under evaluation is associated with a risk of cognitive decline for people with sleeping problems.SOLUTION: An evaluation method according to an embodiment involves evaluating food from the point of view of cognitive decline in people having sleeping problems using a value(s) of the amount(s) of at least one amino acid selected from Ile, Leu, Cys, Phe, Tyr, Trp, Val, Arg, Ala, Asp, Pro, and Ser in food, or a value(s) of an expression(s) derived using the value(s) of the amount(s) and the expression(s) including a variable(s) to be assigned with the value(s) of the amount(s).SELECTED DRAWING: Figure 1
【課題】例えば評価対象とする食物が睡眠に課題がある人における認知機能低下リスクと関連するものか等に関する情報を提供することができる評価方法などを提供することを課題とする。【解決手段】本実施形態では、Ｉｌｅ、Ｌｅｕ、Ｃｙｓ、Ｐｈｅ、Ｔｙｒ、Ｔｒｐ、Ｖａｌ、Ａｒｇ、Ａｌａ、Ａｓｐ、Ｐｒｏ、およびＳｅｒのうちの少なくとも１つのアミノ酸の食物中の量の値、または、前記量の前記値が代入される変数を含む式と前記量の前記値とを用いて算出された前記式の値を用いて、睡眠に課題がある人における認知機能低下の観点から食物を評価する。【選択図】図１ |
| format | Patent |
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【課題】例えば評価対象とする食物が睡眠に課題がある人における認知機能低下リスクと関連するものか等に関する情報を提供することができる評価方法などを提供することを課題とする。【解決手段】本実施形態では、Ｉｌｅ、Ｌｅｕ、Ｃｙｓ、Ｐｈｅ、Ｔｙｒ、Ｔｒｐ、Ｖａｌ、Ａｒｇ、Ａｌａ、Ａｓｐ、Ｐｒｏ、およびＳｅｒのうちの少なくとも１つのアミノ酸の食物中の量の値、または、前記量の前記値が代入される変数を含む式と前記量の前記値とを用いて算出された前記式の値を用いて、睡眠に課題がある人における認知機能低下の観点から食物を評価する。【選択図】図１</description><language>eng ; jpn</language><subject>HEALTHCARE INFORMATICS, i.e. INFORMATION AND COMMUNICATIONTECHNOLOGY [ICT] SPECIALLY ADAPTED FOR THE HANDLING ORPROCESSING OF MEDICAL OR HEALTHCARE DATA ; INFORMATION AND COMMUNICATION TECHNOLOGY [ICT] SPECIALLY ADAPTEDFOR SPECIFIC APPLICATION FIELDS ; PHYSICS</subject><creationdate>2024</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20240828&DB=EPODOC&CC=JP&NR=2024116998A$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,776,881,25542,76290</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20240828&DB=EPODOC&CC=JP&NR=2024116998A$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>KINOSHITA KAHORI</creatorcontrib><creatorcontrib>ITO (OTSUKA) REI</creatorcontrib><creatorcontrib>ARAI SHUSUKE</creatorcontrib><creatorcontrib>TAKADA MICHIHIRO</creatorcontrib><creatorcontrib>KONDO (JINTSU) HIROKO</creatorcontrib><creatorcontrib>IMAIZUMI AKIRA</creatorcontrib><creatorcontrib>SUZUKI KATSUYA</creatorcontrib><title>FOOD EVALUATION METHOD REGARDING FUTURE COGNITIVE FUNCTIONS IN CONSIDERATION OF SLEEP HABITS</title><description>To provide an evaluation method which enable provision of information regarding, for example, whether food under evaluation is associated with a risk of cognitive decline for people with sleeping problems.SOLUTION: An evaluation method according to an embodiment involves evaluating food from the point of view of cognitive decline in people having sleeping problems using a value(s) of the amount(s) of at least one amino acid selected from Ile, Leu, Cys, Phe, Tyr, Trp, Val, Arg, Ala, Asp, Pro, and Ser in food, or a value(s) of an expression(s) derived using the value(s) of the amount(s) and the expression(s) including a variable(s) to be assigned with the value(s) of the amount(s).SELECTED DRAWING: Figure 1
【課題】例えば評価対象とする食物が睡眠に課題がある人における認知機能低下リスクと関連するものか等に関する情報を提供することができる評価方法などを提供することを課題とする。【解決手段】本実施形態では、Ｉｌｅ、Ｌｅｕ、Ｃｙｓ、Ｐｈｅ、Ｔｙｒ、Ｔｒｐ、Ｖａｌ、Ａｒｇ、Ａｌａ、Ａｓｐ、Ｐｒｏ、およびＳｅｒのうちの少なくとも１つのアミノ酸の食物中の量の値、または、前記量の前記値が代入される変数を含む式と前記量の前記値とを用いて算出された前記式の値を用いて、睡眠に課題がある人における認知機能低下の観点から食物を評価する。【選択図】図１</description><subject>HEALTHCARE INFORMATICS, i.e. INFORMATION AND COMMUNICATIONTECHNOLOGY [ICT] SPECIALLY ADAPTED FOR THE HANDLING ORPROCESSING OF MEDICAL OR HEALTHCARE DATA</subject><subject>INFORMATION AND COMMUNICATION TECHNOLOGY [ICT] SPECIALLY ADAPTEDFOR SPECIFIC APPLICATION FIELDS</subject><subject>PHYSICS</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2024</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZIhx8_d3UXANc_QJdQzx9PdT8HUN8QCKBLm6Owa5ePq5K7iFhoQGuSo4-7v7eYZ4hrkCBfycQUqDFTz9gMJ-wZ4urkEQzf5uCsE-rq4BCh6OTp4hwTwMrGmJOcWpvFCam0HJzTXE2UM3tSA_PrW4IDE5NS-1JN4rwMjAyMTQ0MzS0sLRmChFADqVMw0</recordid><startdate>20240828</startdate><enddate>20240828</enddate><creator>KINOSHITA KAHORI</creator><creator>ITO (OTSUKA) REI</creator><creator>ARAI SHUSUKE</creator><creator>TAKADA MICHIHIRO</creator><creator>KONDO (JINTSU) HIROKO</creator><creator>IMAIZUMI AKIRA</creator><creator>SUZUKI KATSUYA</creator><scope>EVB</scope></search><sort><creationdate>20240828</creationdate><title>FOOD EVALUATION METHOD REGARDING FUTURE COGNITIVE FUNCTIONS IN CONSIDERATION OF SLEEP HABITS</title><author>KINOSHITA KAHORI ; ITO (OTSUKA) REI ; ARAI SHUSUKE ; TAKADA MICHIHIRO ; KONDO (JINTSU) HIROKO ; IMAIZUMI AKIRA ; SUZUKI KATSUYA</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_JP2024116998A3</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng ; jpn</language><creationdate>2024</creationdate><topic>HEALTHCARE INFORMATICS, i.e. INFORMATION AND COMMUNICATIONTECHNOLOGY [ICT] SPECIALLY ADAPTED FOR THE HANDLING ORPROCESSING OF MEDICAL OR HEALTHCARE DATA</topic><topic>INFORMATION AND COMMUNICATION TECHNOLOGY [ICT] SPECIALLY ADAPTEDFOR SPECIFIC APPLICATION FIELDS</topic><topic>PHYSICS</topic><toplevel>online_resources</toplevel><creatorcontrib>KINOSHITA KAHORI</creatorcontrib><creatorcontrib>ITO (OTSUKA) REI</creatorcontrib><creatorcontrib>ARAI SHUSUKE</creatorcontrib><creatorcontrib>TAKADA MICHIHIRO</creatorcontrib><creatorcontrib>KONDO (JINTSU) HIROKO</creatorcontrib><creatorcontrib>IMAIZUMI AKIRA</creatorcontrib><creatorcontrib>SUZUKI KATSUYA</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>KINOSHITA KAHORI</au><au>ITO (OTSUKA) REI</au><au>ARAI SHUSUKE</au><au>TAKADA MICHIHIRO</au><au>KONDO (JINTSU) HIROKO</au><au>IMAIZUMI AKIRA</au><au>SUZUKI KATSUYA</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>FOOD EVALUATION METHOD REGARDING FUTURE COGNITIVE FUNCTIONS IN CONSIDERATION OF SLEEP HABITS</title><date>2024-08-28</date><risdate>2024</risdate><abstract>To provide an evaluation method which enable provision of information regarding, for example, whether food under evaluation is associated with a risk of cognitive decline for people with sleeping problems.SOLUTION: An evaluation method according to an embodiment involves evaluating food from the point of view of cognitive decline in people having sleeping problems using a value(s) of the amount(s) of at least one amino acid selected from Ile, Leu, Cys, Phe, Tyr, Trp, Val, Arg, Ala, Asp, Pro, and Ser in food, or a value(s) of an expression(s) derived using the value(s) of the amount(s) and the expression(s) including a variable(s) to be assigned with the value(s) of the amount(s).SELECTED DRAWING: Figure 1
【課題】例えば評価対象とする食物が睡眠に課題がある人における認知機能低下リスクと関連するものか等に関する情報を提供することができる評価方法などを提供することを課題とする。【解決手段】本実施形態では、Ｉｌｅ、Ｌｅｕ、Ｃｙｓ、Ｐｈｅ、Ｔｙｒ、Ｔｒｐ、Ｖａｌ、Ａｒｇ、Ａｌａ、Ａｓｐ、Ｐｒｏ、およびＳｅｒのうちの少なくとも１つのアミノ酸の食物中の量の値、または、前記量の前記値が代入される変数を含む式と前記量の前記値とを用いて算出された前記式の値を用いて、睡眠に課題がある人における認知機能低下の観点から食物を評価する。【選択図】図１</abstract><oa>free_for_read</oa></addata></record> |
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| subjects | HEALTHCARE INFORMATICS, i.e. INFORMATION AND COMMUNICATIONTECHNOLOGY [ICT] SPECIALLY ADAPTED FOR THE HANDLING ORPROCESSING OF MEDICAL OR HEALTHCARE DATA INFORMATION AND COMMUNICATION TECHNOLOGY [ICT] SPECIALLY ADAPTEDFOR SPECIFIC APPLICATION FIELDS PHYSICS |
| title | FOOD EVALUATION METHOD REGARDING FUTURE COGNITIVE FUNCTIONS IN CONSIDERATION OF SLEEP HABITS |
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