| Project/Area Number |
11480024
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| Research Category |
Grant-in-Aid for Scientific Research (B).
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| Allocation Type | Single-year Grants |
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| Section | 一般 |
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| Research Field |
食生活
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| Research Institution | Nara Women's University |
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Principal Investigator |
MATOBA Teruyoshi Nara Women's University Graduate School of Human Culture Professor, 人間文化研究科, 教授 (10027196)
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| Co-Investigator(Kenkyū-buntansha) |
TERAO Junji University of Tokushima School of Medicine Professor, 医学部, 教授 (60093275)
TAKAMURA Hitoshi Nara Women's University Faculty of Life Science and Environment Associate Professor, 生活環境学部, 助教授 (70202158)
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| Project Period (FY) |
1999 – 2000
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| Project Status |
Completed (Fiscal Year 2000)
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| Budget Amount *help |
¥15,700,000 (Direct Cost: ¥15,700,000)
Fiscal Year 2000: ¥4,800,000 (Direct Cost: ¥4,800,000)
Fiscal Year 1999: ¥10,900,000 (Direct Cost: ¥10,900,000)
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| Keywords | food material / free radical scavenging activity / active oxygen scavenging activity / cooking / vegetable / ascorbic acid / flavonoid / polyphenol / 活性酸素 / フリーラジカル / ラジカル捕捉能 / 抗酸化成分 / 加熱調理 / 生活習慣病 |
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| Research Abstract |
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.
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