Department of Agricultural and Life Science, Obihiro University of Agriculture and Veterinary Medicine
Takuya OGAWA
Department of Agricultural and Life Science, Obihiro University of Agriculture and Veterinary Medicine
Jisaburo ONO
Nippon Flour Mills Co., Ltd., Central Laboratory The United Graduate School of Agricultural Science, Iwate University
Rumiko MIYASHITA
Department of Agricultural and Life Science, Obihiro University of Agriculture and Veterinary Medicine Nippon Flour Mills Co., Ltd., Central Laboratory
Kazuhiko AIDA
Nippon Flour Mills Co., Ltd., Central Laboratory
Yuji ODA
Department of Agricultural and Life Science, Obihiro University of Agriculture and Veterinary Medicine
Masao OHNISHI
Department of Agricultural and Life Science, Obihiro University of Agriculture and Veterinary Medicine
Published: January 23, 2008Received: July 23, 2007Available on J-STAGE: -Accepted: October 10, 2007
Advance online publication: January 07, 2008
Revised: -
Sphingolipids have attracted attention as physiologically functional lipids. We determined their class and content in Japanese meals that had been prepared by a nutritionist, mainly by using HPLC-ELSD. In all 12 meals tested, cerebroside and/or sphingomyelin were generally detected as the major sphingolipids. The total amounts of sphingolipids in typical high- and low-calorie meal samples over 2 days were 292 and 128 mg/day, and 81 and 45 mg/day, respectively.
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