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

本研究主要探讨蔬菜在烹调过程中清除自由基能力及活性物质的变化。在某些蔬菜中，自由基清除活性增加加热。在其他蔬菜中，活性降低或不变。微波加热的蔬菜比水煮蔬菜保持更高的自由基清除活性。此外，该活性被释放到烹饪水中。因此，建议使用煮食水（如汤和炖菜）和微波炉烹饪的菜单，以有效地摄入自由基清除活性。在活性化合物中，抗坏血酸因加热而减少，尤其是在煮沸时。另一方面，多酚类化合物如黄酮类化合物在某些蔬菜和加热条件下增加。其原因可能是加热使多酚氧化酶失活，然而，详细情况现在正在调查中。这些结果表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，并建议如何设计膳食菜单以有效摄入自由基清除活性。

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.