Removal of Bad Odors from Our Mouths and Bodies with PP-PPO Reaction Systems in Foods
| Project/Area Number |
17500529
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| Research Category |
Grant-in-Aid for Scientific Research (C)
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| Allocation Type | Single-year Grants |
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| Section | 一般 |
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| Research Field |
Eating habits, studies on eating habits
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| Research Institution | University of Tsukuba |
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Principal Investigator |
NEGISHI Osamu University of Tsukuba, Graduate School of Life and Environmental Sciences, Assistant Professor, 大学院生命環境科学研究科, 講師 (00228280)
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| Project Period (FY) |
2005 – 2006
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| Project Status |
Completed (Fiscal Year 2006)
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| Budget Amount *help |
¥3,500,000 (Direct Cost: ¥3,500,000)
Fiscal Year 2006: ¥900,000 (Direct Cost: ¥900,000)
Fiscal Year 2005: ¥2,600,000 (Direct Cost: ¥2,600,000)
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| Keywords | deodorization / polyphenol oxidase / polyphenol / allyl methyl sulfide / allyl mercaptan / bad breath / cooking |
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| Research Abstract |
To confirm that we can effectively remove bad odors from our mouths and bodies with boiled vegetables and tea beverages as well as raw fruits and vegetables, we have measured PP amounts, and PPO, antioxidant and in vitro deodorizing activities of raw and boiled vegetables, which are usually eaten by boiling, and in vivo deodorizing activities of raw fruits, raw and boiled vegetables and tea beverages. Several Asteraceae vegetables boiled for 2 min contained a large amount of PP and small PPO activities and also showed the mercaptan-capturing activities in vitro. In removing bad breath, several boiled vegetables showed relatively strong capturing activity to allyl mercaptan (AllSH). Boiled burdock, udo salad plant and spinach removed relatively much allyl methyl sulfide (AMS) from mouth. Boiled udo salad plant decreased larger amount of AMS from urine, than other vegetables. The vegetables containing a large amount of PP boiled for short time exhibited both antioxidant and deodorizing effects. In the raw foods, prune showed the good effect on deodorizing activity. Green tea, which contains much ascorbic acid, showed no effect in vivo. Black tea and oolong tea had relatively strong capturing activities toward AllSH, and oolong tea and mate toward AMS. Although the deodorizing effects by boiled vegetables and tea beverages were weak, compared to raw fruits and vegetables, the better effects will be expected by increasing the amount of these foods and the frequency of the ingestion. In conclusion, it was confirmed that we can use not only raw fruits and vegetables containing large amounts of PP and PPO but also these boiled vegetables for removing bad odors from our mouths and bodies safely, briefly and effectively.
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Report
(3 results)
Research Products
(1 results)
