The assaying methods for the free radicals and active oxygen species arising from food substances in trace amounts and their scavenging

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It is quite regretful that a serious sickness of the head investigator has largely hampered the progress and the final report of this investigation.1)This research pursues away to develop a new detecting method of trace amounts of active oxygen species and free radicals generated in food substances. For this purpose an extremely sensitive single photoelectron counting method was further refined.2)Superoxide, the firstly produced active oxygen of a series of active oxygen species, was detected in the heat-denatured proteinous food substances such as meats and fishes.3)Smoked foods also produced superoxide, though in trace amounts.4)Even the charred portions of beefsteaks generated superoxide.5)Heat-denatured carbohydrates, represented by glucose, produced superoxide when appropriately heated. The generation and accumulation of hydrogen peroxide followed the production of superoxide in the experimental system.6)As the result of refinement of measuring system, the generations of superoxide and hydrogen peroxide have been detected in the solutions of sugars alone, and sugar-amino acid mixtures.7)Cigarette smoke absorbed in albumin solution showed the generations of superoxide.8)Polyphenols, generally residing in fruits and vegetables, effectively blocked the generations of superoxide and hydrogen peroxide above mentioned.