Evaluation of radical scavenging ability in cooking processes of functional food materials.

功能性食品原料蒸煮过程中自由基清除能力评价。

• 批准号: 14380047
• 负责人: FUKUDA Yasuko
• 金额: $ 8.83万
• 依托单位: Nagoya Women's University (2003-2004)College of Nagoya Women's University (2002)
• 依托单位国家: 日本
• 项目类别: Grant-in-Aid for Scientific Research (B)
• 财政年份: 2002
• 资助国家: 日本
• 起止时间: 2002 至 2004
• 项目状态: 已结题
• 来源: https://kaken.nii.ac.jp/en/grant/KAKENHI-PROJECT-14380047/
• 关键词: cookery; DPPH radical scavenging; ORACK; SOD actitivity; herbs; functional food materials; ELISA; acrolein; Radical Scavenging Activity; Antioxidants; Polyphenol; Herb; Germed sesame seed; Acrolein; 8-OhdG; Cholesterol; 過酸化脂質

At first, in 2002, investigation of some useful methods to measure radical scavenging activity was carried out. The DPPH ・method, SOD activity, ORACK method and ELISA method were found to be useful to measure the activities in cooking processes.In 2003, T.Matoba et al. examined the effects in relation of polyphenols and ascorbic acid oxidase on radical scavenging activity with DPPH method. On the other hand, K.Oba et al found that DPPH radical and 02- scavenging activities in boiled oregano leaves were approximately 1.3 times higher than those in fresh leaves. Y. Fukuda et al found that sesame salad oils added some herb inhibited remarkably both auto- oxidation and thermal oxidation with An V method and acrolein, a toxic unsaturated aldehyde with ELISA. The sesame salad oil contains high level of sesamin and sesaminol, which were effective against depressing of LDL cholesterol and the sesame oils added some herbs were more effective antioxidative activity than the oil alone. The sesame oil added herbs were useful oils with high physiological activity.The results of investigations were now under summarizing.

首先，2002年，对测量自由基清除活性的一些有用方法进行了研究，发现DPPH法、SOD活性、ORACK法和ELISA法可用于测量烹饪过程中的活性。2003年，T。 Matoba等人用DPPH方法研究了多酚和抗坏血酸氧化酶对自由基清除活性的影响。 Y. Fukuda 等人发现，煮过的牛至叶中的 DPPH 自由基和 O2- 清除活性比新鲜叶高约 1.3 倍。Y. Fukuda 等人用 An V 法发现，添加一些草药的芝麻色拉油对自氧化和热氧化都有轻微的抑制作用。丙烯醛，一种有毒的不饱和醛，经ELISA检测，芝麻色拉油中含有高含量的芝麻素和芝麻素酚，可有效对抗。降低低密度脂蛋白胆固醇，添加一些草药的芝麻油比单独使用芝麻油具有更有效的抗氧化活性，添加芝麻油的草药是具有高生理活性的有用油。目前的研究结果正在总结中。

项目成果

炭を用した調理とその特性-揚げ油部門-

木炭烹饪及其特点-煎炸油部分-

• 发表时间: 2003
• 期刊: 食に関する助成研究調査報告書(すかいらーくフードサイエンス研究所) 16
• 作者: 福田靖子

Shigenori KUMAZAWA, Miho KOIKE, Yumiko Usui, Tsutomu NAKAYAMA, Yasuko HUKUDA: "Isolation of Sesaminols as Antioxidative Components from Roasted Sesame Seed Oil"Journal of Oleo Science. Vol.52. 303-307 (2003)

Shigenori KUMAZAWA、Miho KOIKE、Yumiko Usui、Tsutomu NAKAYAMA、Yasuko HUKUDA：“从烤芝麻油中分离芝麻素作为抗氧化成分”Oleo Science 杂志。

辻原命子 他: "糖尿病ラットにおけるコーヒー生豆・大豆および米糖発酵抽出物の抗酸化効果"名古屋女子大学紀要(家政・自然編). 49. 99-107 (2003)

Meiko Tsujihara 等：“绿咖啡豆、大豆和米糖发酵提取物对糖尿病大鼠的抗氧化作用”名古屋女子大学通报（家庭经济和自然版）49. 99-107（2003）。

Sports as an antioxidant food resources and young peoples taste for them

运动作为抗氧化食物资源及年轻人的口味

• 发表时间: 2004
• 期刊: Bio Factors. 21
• 作者: M.Moriyama;K.Oba
• 通讯作者: K.Oba

加熱調理で大豆たん白質食材のラジカル捕捉能はどの程度変化するか?

大豆蛋白食品的自由基清除能力在烹饪过程中会发生多大程度的变化？

• 发表时间: 2002
• 期刊: 大豆たん白質研究 5
• 作者: Sakai;H.;T.Inokuchi;藤井義久;酒井英男ほか;的場輝佳
• 通讯作者: 的場輝佳