Journal of Nutrition & Food Sciences
Open Access

Seiki Ito

Publications

• Research Article
  Improvement in Skin Conditions by Consumption of Traditional Japanese Miso Soup and Its Mechanism
  Author(s): Kazuhisa Maeda, Keiji Nakata, Ayano Nakamura, Manabu Kitagawa and Seiki ItoKazuhisa Maeda, Keiji Nakata, Ayano Nakamura, Manabu Kitagawa and Seiki Ito
  
  The present study was undertaken to determine the beneficial effects of miso soup consumption on the skin. The women were divided into two groups: the first group consumed three bowls of miso soup per day (miso-consuming group) and the second group consumed three bowls of soup per day without miso (non-miso-consuming group or control group). The women in both groups continued their respective routines every day. Before and after the 2-week trial, the stratum corneum water content, elasticity, sebum amount and skin texture of both their cheek and corner of their eye were analyzed. The skin texture was measured according to the images taken through a digital microscope. The women in the miso-consuming group had a significantly higher the stratum corneum water content, and their skin elasticity and texture improved compared with those in the non-miso-consuming group. There was no signifi.. View More»
  DOI: 10.4172/2155-9600.1000660

  Abstract PDF

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