Design of Diet Menu with Free Radical Scavenging Activity and Analysis of Its Availability

具有自由基清除活性的饮食菜单设计及其有效性分析

• 批准号: 11480024
• 负责人: MATOBA Teruyoshi
• 金额: $ 10.05万
• 依托单位: Nara Women's University
• 依托单位国家: 日本
• 项目类别: Grant-in-Aid for Scientific Research (B).
• 财政年份: 1999
• 资助国家: 日本
• 起止时间: 1999 至 2000
• 项目状态: 已结题
• 来源: https://kaken.nii.ac.jp/en/grant/KAKENHI-PROJECT-11480024/
• 关键词: food material; free radical scavenging activity; active oxygen scavenging activity; cooking; vegetable; ascorbic acid; flavonoid; polyphenol; 活性酸素; フリーラジカル; ラジカル捕捉能; 抗酸化成分; 加熱調理; 生活習慣病

In this research project, the changes of the free radical scavenging activity and the active compounds in various vegetables during cooking were investigated. In some vegetables, the free radical scavenging activity increased by heating. In other vegetables, the activity decreased or unchanged. Microwave-heated vegetables retained higher free radical scavenging activity than boiled vegetables. In addition, the activity was released to the cooking water. Hence, the menus which utilize cooking water such as soup and stew, and those cooked in microwave oven were recommended to intake free radical scavenging activity efficiently. Among the active compounds, ascorbic acid decreased by heating, especially in boiling. On the other hand, polyphenols such as flavonoids increased in some vegetables and heating conditions. The reason may be the inactivation of polyphenol oxidase by heating, however, the details are now under investigation.These results demonstrate the changes of the free radical scavenging activity and the active compounds in various vegetables during cooking and suggest how to design the diet menu for effective intake of the free radical scavenging activity.

在本研究项目中，研究了各种蔬菜在烹饪过程中自由基清除活性和活性化合物的变化。在一些蔬菜中，自由基清除活性通过加热而增强。在其他蔬菜中，活性降低或不变。微波加热的蔬菜比煮的蔬菜保留了更高的自由基清除活性。此外，活性被释放到烹饪水中。因此，建议使用汤、炖菜等烹饪水的菜单以及微波炉烹饪的菜单，以有效摄入自由基清除活性。在活性化合物中，抗坏血酸会因加热而减少，尤其是在煮沸时。另一方面，黄酮类等多酚类物质在某些蔬菜和加热条件下有所增加。原因可能是多酚氧化酶因加热而失活，但具体细节正在调查中。这些结果证明了各种蔬菜在烹饪过程中自由基清除活性和活性化合物的变化，并建议如何设计饮食菜单以有效摄入自由基清除活性。

项目成果

H.Takamura 他: "Change in radical-scavenging activity of spices and vegetables during cooking"ACS Proceedings. (印刷中). (2000)

H. Takamura 等人：“烹饪过程中香料和蔬菜自由基清除活性的变化”ACS Proceedings（出版中）。

Hitoshi Takamura: "Effects of Processing on Bioactive Compounds in Foods"American Chemical Society, Washington, DC (印刷中). (2001)

Hitoshi Takamura：“加工对食品中生物活性化合物的影响”美国化学会，华盛顿特区（2001 年出版）。

高村仁知 他: "カレーの調理過程におけるラジカル捕捉活性の変化"日本家政学会誌. 50・11. 1127-1132 (1999)

Hitoshi Takamura 等：“咖喱烹饪过程中自由基清除活性的变化”日本家庭经济学会杂志 50・11 1127-1132（1999）。

Hitoshi Takamura: "Effects of Processing on Bioactive Compounds is Foods"American Chemical Society, Washington, DC(印刷中). (2001)

Hitoshi Takamura：“食品加工对生物活性化合物的影响”美国化学会，华盛顿特区（2001 年出版）。

Hitoshi Takamura: "Effects of Processing on Bioactive Compounds in Foods"American Chemical Society, Washington, DC. (in press). (2001)

Hitoshi Takamura：“加工对食品中生物活性化合物的影响”美国化学会，华盛顿特区。