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，在2002年，一些有用的方法来测量自由基清除活性进行了调查。DPPH ·法、SOD法、ORACK法和ELISA法是测定烹调过程中自由基清除活性的有效方法，2003年T.Matoba等用DPPH法研究了多酚类物质和抗坏血酸氧化酶对自由基清除活性的影响。另一方面，K.Oba等人发现，煮牛至叶中的DPPH自由基和O2-清除活性比新鲜叶中的那些高约1.3倍。Y. Fukuda等用An V法发现添加了中草药的芝麻色拉油对自氧化和热氧化均有显著的抑制作用，用ELISA法发现添加了中草药的芝麻色拉油对丙烯醛有明显的抑制作用。芝麻色拉油中含有较高的芝麻素和芝麻醇，对降低低密度脂蛋白胆固醇有较好的效果，且芝麻油中添加中草药比芝麻油具有更好的抗氧化作用。加芝麻油的中草药是具有较高生理活性的有用油脂，现对研究结果进行总结。

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）。

セサムフラワーの微生物処理が抗酸化機能性に及ぼす影響

微生物处理芝麻花抗氧化功能的影响

• 发表时间: 2005
• 期刊: 名古屋女子大学紀要 51, 家政自然編
• 作者: 石山絹子;森下真希;小泉幸道;福田靖子
• 通讯作者: 福田靖子

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