Assessment of antioxidant capacities of vegetables using the standard antioxidant capacity index of foods and their application to diet management

探讨了作为多酚类物质抗氧化能力标准指标的氧自由基吸收能力(ORAC)作为营养流行病学研究和饮食管理工具对人类健康的贡献是否可行。测定了以蔬菜为主的30种食品及其烹调菜肴的ORAC、DPPH自由基清除能力和总酚含量。根据每种100g生鲜食品的抗氧化能力和总酚含量计算出每道菜一部分的抗氧化能力和总酚含量，并将计算值与实测值进行比较。结果表明，ORAC可能比DPPH自由基清除能力更适合作为饮食管理的抗氧化性指标。

The work deals with the matter whether ORAC (Oxygen Radical Absorbance Capacity) which has been established as the standard index of antioxidant capacity of polyphenols is practicable as a tool of nutritional epidemiological study and for diet management to contribute to human health or not. The ORAC, DPPH radical scavenging capacity and total phenolic contents of thirty foodstuffs including mainly vegetables and five cooked dishes made from them as ingredients were measured. The antioxidant capacity and total phenolic content of a portion of each dish were calculated based on the antioxidant capacities and total phenolic content of each 100-g fresh foodstuff, and then the calculated values were compared with the measured values. The results suggested that ORAC could be a more suitable tool for diet management as the antioxidant index than DPPH radical scavenging capacity.