Analysis of Changes in Reactive Oxygen Acavenging Compounds durin Cooking
| Project/Area Number |
13480028
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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, Department of Food Science and Nutrition, Professor, 生活環境学部, 教授 (10027196)
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| Co-Investigator(Kenkyū-buntansha) |
TAKAMURA Hitoshi Nara Women's University, Department of Food Science and Nutrition, Associate Professor, 生活環境学部, 助教授 (70202158)
TERAO Junji University of Tokushima, School of Medicine, Professor, 医学部, 教授 (60093275)
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| Project Period (FY) |
2001 – 2003
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| Project Status |
Completed (Fiscal Year 2003)
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| Budget Amount *help |
¥15,700,000 (Direct Cost: ¥15,700,000)
Fiscal Year 2003: ¥3,300,000 (Direct Cost: ¥3,300,000)
Fiscal Year 2002: ¥3,000,000 (Direct Cost: ¥3,000,000)
Fiscal Year 2001: ¥9,400,000 (Direct Cost: ¥9,400,000)
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| Keywords | Reactive Oxygen / Free Radical / Radical Scavenging Activity / Reactive Oxygen Scavenging Activity / Polyphenol / Vegetable / Vegetable Food Material / Animal Food Material |
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| Research Abstract |
Foods, especially vegetables, contain a wide variety of reactive oxygen-scavenging compounds such as ascorbic acid and polyphenols. Epidemiological studies have shown that vegetable consumption is associated with a reduced risk of life-style related diseases. However, reactive oxygen-scavenging compounds present in foods may be affected by cooking procedures prior to consumption. In this work, the changes in reactive oxygen-scavenging compounds in vegetables were analyzed during cooking.
First, the changes in ascorbic acid and each polyphenolic compound during cooking of various vegetables were demonstrated. Different polyphenolic compounds had different level of activity, and different interaction with ascorbic acid and tocopherols. Then, it was shown that reactive oxygen-scavenging compounds flowed out to the soup but did not decrease during vegetable soup cooking. In addition, decrease by heating was inhibited by coexistence with other reactive oxygen-scavenging compounds.
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Report
(4 results)
Research Products
(9 results)
