"Creating New Industries in the Health Sector by Utilizing the Functional Properties of Yuzu" has been selected for the FY2017 Kochi Prefecture Industry-Academia-Government Collaboration Research Promotion Project for Industrial Creation.
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Research on yuzu seed oil being conducted jointly by Kochi University, the Umaji Village Agricultural Cooperative, and Kochi University of Technology has been selected for the FY2017 Kochi Prefecture Industry-Academia-Government Collaboration Industrial Creation Research Promotion Project.
The yuzu seed oil at the center of this research is produced using proprietary technology held by the Umaji Village Agricultural Cooperative.Professor Shunji Mizobuchi of the Kochi University School of Medicine and his team have been conducting research since 2009 on the functional properties of yuzu seed oil through topical application and oral ingestion. Under this project, they will conduct human intervention trials to investigate the anti-metabolic syndrome effects of oral ingestion of yuzu seed oil, with the goal of obtaining certification as a food with functional claims.
[Background]
Since ancient times, yuzu has been valued as a food that contributes to health by promoting blood circulation and alleviating joint pain; however, there is a lack of research providing scientific evidence for the health benefits of yuzu components.The Kochi University School of Medicine and the Umaji Village Agricultural Cooperative conducted joint research and obtained patents for yuzu seed oil as a “topical treatment for allergic dermatitis” when applied topically and as an “antioxidant” when ingested orally. They have also filed a new patent application for a “weight gain inhibitor” derived from yuzu components. As such, yuzu components possess a variety of functional properties.
[Objectives and Outcomes]
This research views yuzu as a material that contributes to health, scientifically verifies its functional properties, and ultimately aims to create a new health-related industry originating in Kochi Prefecture.Expected outcomes include: (1) economic benefits for yuzu farmers; (2) ripple effects on local industries (establishment of new health-related industries); (3) contributions to the health maintenance of the prefecture’s residents; (4) job creation; and (5) the development of R&D talent. This initiative aligns with Kochi Prefecture’s policies, including its vision to become Japan’s leading prefecture for health and longevity, comprehensive measures for mountainous and rural areas, and the Kochi Prefecture Industrial Promotion Plan. In the future, we also plan to explore collaborations with companies outside the prefecture regarding the use of yuzu as a raw material for pharmaceuticals.
[Content]
By verifying the functional properties of yuzu components, we can create new added value and enhance the market value of yuzu produced in Kochi Prefecture compared to other regions. Furthermore, key patents have already been secured. Thanks to years of research, the evidence is well-established, enabling us to contribute to evidence-based health promotion (EBH).If we can develop groundbreaking functional foods, they will contribute to maintaining people’s health as EBH products and are expected to help curb the ever-rising medical costs.
[Contact Information] Department of Nursing, Faculty of Medicine, Clinical Nursing, Professor Shunji Mizobuchi
TEL: 088-880-2564