| Project/Area Number |
23700893
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| Research Category |
Grant-in-Aid for Young Scientists (B)
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| Allocation Type | Multi-year Fund |
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| Research Field |
Eating habits, studies on eating habits
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| Research Institution | Nagano Prefectural College |
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Principal Investigator |
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| Co-Investigator(Renkei-kenkyūsha) |
MATSUOKA Hiroki 高崎健康福祉大学, 教授 (20299837)
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| Project Period (FY) |
2011 – 2012
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| Project Status |
Completed (Fiscal Year 2012)
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| Budget Amount *help |
¥3,640,000 (Direct Cost: ¥2,800,000、Indirect Cost: ¥840,000)
Fiscal Year 2012: ¥910,000 (Direct Cost: ¥700,000、Indirect Cost: ¥210,000)
Fiscal Year 2011: ¥2,730,000 (Direct Cost: ¥2,100,000、Indirect Cost: ¥630,000)
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| Keywords | チオヒダントイン / 抗酸化活性 / 安定性 / 抗酸化性 |
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| Research Abstract |
To clarify the food functions of 3,5-disubstituted 2-thiohydantoins, which were prepared by the reaction of allyl isothiocyanate(AITC), 3-butenyl isothiocyante(3BITC), and4-methylthio-3-butenyl isothiocyanate(MTBITC) with various amino acids, their antioxidative activity was examined. The antioxidative activities of thiohydantoins were evaluated on the basis of several lipid peroxidation model systems and ABTS scavenging property. It appears that the antioxidative activity of the thiohydantoins examined depends on the substituents at position 5 rather than at position3. Further, thiohydantoins were more stabled in the acidic and weakly alkaline pH, it is relativelystable at the high temperature or the coexistence of metal ions.
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