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食品の組み合わせによる抗酸化力の変化
https://doi.org/10.24516/00000394
https://doi.org/10.24516/000003947a794664-c0c6-4934-b1e1-8d7d9bf83aa8
| 名前 / ファイル | ライセンス | アクション |
|---|---|---|
Shokuhin_Doke (95.2 kB)
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| Item type | 紀要論文 / Departmental Bulletin Paper(1) | |||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 公開日 | 2020-11-30 | |||||||||||
| タイトル | ||||||||||||
| タイトル | 食品の組み合わせによる抗酸化力の変化 | |||||||||||
| タイトル | ||||||||||||
| タイトル | An antioxidant activity which changed by the variety of food | |||||||||||
| 言語 | en | |||||||||||
| 言語 | ||||||||||||
| 言語 | jpn | |||||||||||
| キーワード | ||||||||||||
| 主題Scheme | Other | |||||||||||
| 主題 | antioxidant | |||||||||||
| キーワード | ||||||||||||
| 主題Scheme | Other | |||||||||||
| 主題 | taros | |||||||||||
| キーワード | ||||||||||||
| 主題Scheme | Other | |||||||||||
| 主題 | radical reaction | |||||||||||
| キーワード | ||||||||||||
| 言語 | en | |||||||||||
| 主題Scheme | Other | |||||||||||
| 主題 | antioxidant | |||||||||||
| キーワード | ||||||||||||
| 言語 | en | |||||||||||
| 主題Scheme | Other | |||||||||||
| 主題 | taros | |||||||||||
| キーワード | ||||||||||||
| 言語 | en | |||||||||||
| 主題Scheme | Other | |||||||||||
| 主題 | radical reaction | |||||||||||
| 資源タイプ | ||||||||||||
| 資源タイプ識別子 | http://purl.org/coar/resource_type/c_6501 | |||||||||||
| 資源タイプ | departmental bulletin paper | |||||||||||
| ID登録 | ||||||||||||
| ID登録 | 10.24516/00000394 | |||||||||||
| ID登録タイプ | JaLC | |||||||||||
| 著者 |
道家, 晶子
× 道家, 晶子
× Doke, Shoko
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| 抄録 | ||||||||||||
| 内容記述タイプ | Abstract | |||||||||||
| 内容記述 | Taros was found to be a very effective antioxidant in several food. In the present study, the antioxidant activity of one food was compared to that of two kinds of food. The activity was elevated with hot pepper (shichimi) and beer yeast. The results obtained indicate that the natural antioxidants derived from taros may directly affect the scavenging of radical reactions. Taros may be considered as effective sources for combating oxidative damage in vivo and in vitro biological systems. | |||||||||||
| 内容記述 | ||||||||||||
| 内容記述タイプ | Other | |||||||||||
| 内容記述 | Taros was found to be a very effective antioxidant in several food. In the present study, the antioxidant activity of one food was compared to that of two kinds of food. The activity was elevated with hot pepper (shichimi) and beer yeast. The results obtained indicate that the natural antioxidants derived from taros may directly affect the scavenging of radical reactions. Taros may be considered as effective sources for combating oxidative damage in vivo and in vitro biological systems. | |||||||||||
| 書誌情報 |
岐阜市立女子短期大学研究紀要 en : Bulletin of Gifu City Women's College 巻 53, p. 125-129, 発行日 2003 |
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| 出版者 | ||||||||||||
| 出版者 | 岐阜市立女子短期大学 | |||||||||||
| ISSN | ||||||||||||
| 収録物識別子タイプ | ISSN | |||||||||||
| 収録物識別子 | 09163174 | |||||||||||
| 書誌レコードID | ||||||||||||
| 収録物識別子タイプ | NCID | |||||||||||
| 収録物識別子 | AN10208264 | |||||||||||
| 論文ID（NAID） | ||||||||||||
| 識別子タイプ | NAID | |||||||||||
| 関連識別子 | 110004471140 | |||||||||||
