{"created":"2022-01-27T08:15:31.878537+00:00","id":2004783,"links":{},"metadata":{"_buckets":{"deposit":"271f7977-d6b8-4ab1-b583-7cb336efff2d"},"_deposit":{"id":"2004783","owners":[1],"pid":{"revision_id":0,"type":"depid","value":"2004783"},"status":"published"},"_oai":{"id":"oai:u-ryukyu.repo.nii.ac.jp:02004783","sets":["1642838403123","1642838403551:1642838407795"]},"author_link":[],"item_1617186331708":{"attribute_name":"Title","attribute_value_mlt":[{"subitem_title":"沖縄特産緑黄色野菜による生体内抗酸化栄養素及び酸化ストレスマーカーに与える影響","subitem_title_language":"ja"},{"subitem_title":"The effect of Okinawan green and yellow vegetables on the anti-oxidant vitamin levels and oxidative stress markers in a randomized human trial","subitem_title_language":"en"}]},"item_1617186419668":{"attribute_name":"Creator","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"等々力, 英美","creatorNameLang":"ja"}]},{"creatorNames":[{"creatorName":"鄭, 奎城","creatorNameLang":"ja"}]},{"creatorNames":[{"creatorName":"大屋, 祐輔","creatorNameLang":"ja"}]},{"creatorNames":[{"creatorName":"佐々木, 敏","creatorNameLang":"ja"}]},{"creatorNames":[{"creatorName":"ウィルコックス, クレイグ","creatorNameLang":"ja"}]},{"creatorNames":[{"creatorName":"Todoriki, Hidemi","creatorNameLang":"en"}]},{"creatorNames":[{"creatorName":"Tei, Keijo","creatorNameLang":"en"}]},{"creatorNames":[{"creatorName":"Ohya, Yusuke","creatorNameLang":"en"}]},{"creatorNames":[{"creatorName":"Sasaki, Satoshi","creatorNameLang":"en"}]},{"creatorNames":[{"creatorName":"WILLCOX, CRAIG","creatorNameLang":"en"}]}]},"item_1617186476635":{"attribute_name":"Access Rights","attribute_value_mlt":[{"subitem_access_right":"open access","subitem_access_right_uri":"http://purl.org/coar/access_right/c_abf2"}]},"item_1617186609386":{"attribute_name":"Subject","attribute_value_mlt":[{"subitem_subject":"食事介入","subitem_subject_language":"ja","subitem_subject_scheme":"Other"},{"subitem_subject":"無作為化割付比較試験","subitem_subject_language":"ja","subitem_subject_scheme":"Other"},{"subitem_subject":"沖縄伝統的食事パターン","subitem_subject_language":"ja","subitem_subject_scheme":"Other"},{"subitem_subject":"沖縄野菜","subitem_subject_language":"ja","subitem_subject_scheme":"Other"},{"subitem_subject":"高血圧予防","subitem_subject_language":"ja","subitem_subject_scheme":"Other"},{"subitem_subject":"抗酸化栄養素","subitem_subject_language":"ja","subitem_subject_scheme":"Other"},{"subitem_subject":"血圧降下","subitem_subject_language":"ja","subitem_subject_scheme":"Other"},{"subitem_subject":"栄養疫学","subitem_subject_language":"ja","subitem_subject_scheme":"Other"},{"subitem_subject":"緑黄色野菜","subitem_subject_language":"ja","subitem_subject_scheme":"Other"},{"subitem_subject":"酸化ストレスマーカー","subitem_subject_language":"ja","subitem_subject_scheme":"Other"},{"subitem_subject":"ヒト対象研究","subitem_subject_language":"ja","subitem_subject_scheme":"Other"},{"subitem_subject":"栄養疫学","subitem_subject_language":"ja","subitem_subject_scheme":"Other"},{"subitem_subject":"介入研究","subitem_subject_language":"ja","subitem_subject_scheme":"Other"},{"subitem_subject":"生体指標","subitem_subject_language":"ja","subitem_subject_scheme":"Other"}]},"item_1617186626617":{"attribute_name":"Description","attribute_value_mlt":[{"subitem_description":"科研費番号: 18300254","subitem_description_type":"Other"},{"subitem_description":"2006年度～2008年度科学研究費補助金（基盤研究(B)）研究成果報告書","subitem_description_type":"Other"},{"subitem_description":"研究概要：沖縄野菜を主体とした沖縄型食事介入による無作為割付比較試験を行った。 対象者は沖縄在住20-60 歳代の女性、夫婦、米国人男女、横浜東京在住40-60 歳代夫婦、合計700 名であった。1) 沖縄野菜を豊富に取り入れた伝統的沖縄型食事は、血圧予防に有効である可能性と、2) 欧米型DASH 食と異なる沖縄の伝統的食事が、同様の効果を示した。3) 生活習慣病の予防や治療において、食事パターンへの介入が有効な戦略となりうる。","subitem_description_type":"Other"},{"subitem_description":"研究報告書","subitem_description_type":"Other"}]},"item_1617186643794":{"attribute_name":"Publisher","attribute_value_mlt":[{"subitem_publisher":"等々力英美","subitem_publisher_language":"ja"}]},"item_1617186702042":{"attribute_name":"Language","attribute_value_mlt":[{"subitem_language":"jpn"}]},"item_1617186783814":{"attribute_name":"Identifier","attribute_value_mlt":[{"subitem_identifier_type":"HDL","subitem_identifier_uri":"http://hdl.handle.net/20.500.12000/11748"}]},"item_1617187056579":{"attribute_name":"Bibliographic Information","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2009-05-29","bibliographicIssueDateType":"Issued"}}]},"item_1617258105262":{"attribute_name":"Resource Type","attribute_value_mlt":[{"resourcetype":"research report","resourceuri":"http://purl.org/coar/resource_type/c_18ws"}]},"item_1617265215918":{"attribute_name":"Version Type","attribute_value_mlt":[{"subitem_version_resource":"http://purl.org/coar/version/c_ab4af688f83e57aa","subitem_version_type":"AM"}]},"item_1617605131499":{"attribute_name":"File","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_access","filename":"18300254seika.pdf","mimetype":"application/pdf","url":{"objectType":"fulltext","url":"https://u-ryukyu.repo.nii.ac.jp/record/2004783/files/18300254seika.pdf"},"version_id":"a4f8da0d-43f7-459e-8238-180bdf4e2017"}]},"item_title":"沖縄特産緑黄色野菜による生体内抗酸化栄養素及び酸化ストレスマーカーに与える影響","item_type_id":"15","owner":"1","path":["1642838403123","1642838407795"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2009-08-11"},"publish_date":"2009-08-11","publish_status":"0","recid":"2004783","relation_version_is_last":true,"title":["沖縄特産緑黄色野菜による生体内抗酸化栄養素及び酸化ストレスマーカーに与える影響"],"weko_creator_id":"1","weko_shared_id":-1},"updated":"2022-10-31T02:22:45.803599+00:00"}