Laboratory of Nutraceuticals and Functional Foods Science, Graduate School of Marine Science and Technology, Tokyo University of Marine Science and Technology
Tomoyuki KOYAMA
Laboratory of Nutraceuticals and Functional Foods Science, Graduate School of Marine Science and Technology, Tokyo University of Marine Science and Technology
Toshiaki KAMITANI
Research and Development Laboratory, Fujicco Co., Ltd.
Toshiya TODA
Research and Development Laboratory, Fujicco Co., Ltd.
Kazunaga YAZAWA
Laboratory of Nutraceuticals and Functional Foods Science, Graduate School of Marine Science and Technology, Tokyo University of Marine Science and Technology
Tororokombu is a traditional Japanese food made from edible kelp. The way to make tororokombu is characterized by shaving kelp very thinly. It was found that tororokombu decreased the serum triglyceride level induced by oil administration to rats and had an anti-obesity effect on obese mice induced by a high-fat diet. These effects were more powerful than those of non-shaved kelp.
