| Co-Investigator(Kenkyū-buntansha) |
IGARASHI Kiharu Yamagata University, Faculty of Agriculture, Professor, 農学部, 教授 (00111336)
MURAMOTO Kouzi Tohoku University, Faculty of Agriculture, Professor, 農学部, 教授 (90157800)
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| Research Abstract |
The chemiluminescence (CL) of catechins were measured in the presence of active oxygen species and acetaldehyde (MeCHO). (-) -Epigallocatechin (EGC) exhibited the strongest CL among flavonoids, anthocyanins and catechins. The CL intensity, P,was dependent on the concentrations of active oxygen species, X,such as H_2O_2, catalytic species, Y,such as EGC and receptive species, Z,such as MeCHO as follows ; p=k [X] [Y] [Z] (k ; photon constant). From the results by HPLC and antioxidative effect against lipid autoxidation, the XYZ system is suggested to be a scavenging mechanism of active oxygen species. New substances isolated from soybean fermented foods showed storong charavteristics as Y and Z,which have storong antioxidative sctivity.
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