{"created":"2023-05-15T11:22:35.352416+00:00","id":1208,"links":{},"metadata":{"_buckets":{"deposit":"6ac6b248-1a42-4308-99e4-0daa06a4e47a"},"_deposit":{"created_by":1,"id":"1208","owners":[1],"pid":{"revision_id":0,"type":"depid","value":"1208"},"status":"published"},"_oai":{"id":"oai:showa.repo.nii.ac.jp:00001208","sets":["1:55:152"]},"author_link":["6398","6397","6396"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2013-03"},"bibliographicIssueNumber":"11","bibliographicPageEnd":"79","bibliographicPageStart":"68","bibliographic_titles":[{"bibliographic_title":"昭和大学保健医療学雑誌"}]}]},"item_10002_description_6":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"香りを嗅ぐことで脳血流にどのような変化が生じるのか、どのような気分変化が起きているのかを明らかにすることを目的に、健康な女子大学生8名を被験者に、近赤外線分光法を用いて前頭部から側頭部にかけての脳内酸化ヘモグロビン(HbO2)濃度を測定し、香り刺激(ミルラ、グレープフルーツ、ペパーミント、ラベンダーの4種類のエッセンシャルオイル)による変動を測定した。その結果、脳内HbO2濃度は、ミルラ、グレープフルーツ、ラベンダーでは増加し、ペパーミントでは減少した。香り刺激1分後に被験者の気分をフェイススケールで測定し、実験終了後に被験者に感想を聞いたところ、同じ香りでも、快と感じた被験者の脳血流は減少傾向になり、不快と感じた被験者の脳血流は増加傾向になることが示唆された。","subitem_description_type":"Abstract"}]},"item_10002_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"昭和大学保健医療学部"}]},"item_10002_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"1349-029X"}]},"item_10002_version_type_20":{"attribute_name":"著者版フラグ","attribute_value_mlt":[{"subitem_version_type":"VoR"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"芳賀, 三紀子"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"小口, 江美子"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"浅野, 和仁"}],"nameIdentifiers":[{}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2019-07-26"}],"displaytype":"detail","filename":"NR11_68.pdf","filesize":[{"value":"1.1 MB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"NR11_68.pdf","url":"https://showa.repo.nii.ac.jp/record/1208/files/NR11_68.pdf"},"version_id":"bf4a687f-676b-4faf-9483-43e30546600f"}]},"item_language":{"attribute_name":"言語","attribute_value_mlt":[{"subitem_language":"jpn"}]},"item_resource_type":{"attribute_name":"資源タイプ","attribute_value_mlt":[{"resourcetype":"departmental bulletin paper"}]},"item_title":"異なる香りによる脳内酸化ヘモグロビン濃度および気分への影響","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"異なる香りによる脳内酸化ヘモグロビン濃度および気分への影響"}]},"item_type_id":"10002","owner":"1","path":["152"],"pubdate":{"attribute_name":"公開日","attribute_value":"2016-07-22"},"publish_date":"2016-07-22","publish_status":"0","recid":"1208","relation_version_is_last":true,"title":["異なる香りによる脳内酸化ヘモグロビン濃度および気分への影響"],"weko_creator_id":"1","weko_shared_id":-1},"updated":"2023-05-15T12:51:13.444928+00:00"}