2013 Fiscal Year Final Research Report
Oxidative change of structures of herb polyphenols,investigation for their new functiality and safety
| Project/Area Number |
23500929
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| Research Category |
Grant-in-Aid for Scientific Research (C)
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| Allocation Type | Multi-year Fund |
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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 | The University of Tokushima |
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Principal Investigator |
MASUDA Toshiya 徳島大学, 大学院ソシオ・アーツ・アンド・サイエンス研究部, 教授 (10219339)
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| Project Period (FY) |
2011 – 2013
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| Keywords | Polyphenols / Oxidation / Food Functionality / Food Safety / Structure Determination |
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| Research Abstract |
Recently, it becomes a social problem that structural change of active ingredients in functional foods causes harmful effects to humans such as carcinogenicity. Polyphenols are well known food functional compounds and are very oxidizable with their strong antioxidant properties. It should be noted that polyphenols should change easily during food cooking and manufacturing. Such instability of the polyphenols requires detailed analysis of alteration of their functions and evaluation of the new functions from the oxidized them. In this study, we clarified the functionality and chemical structures of the oxidized polyphenols from edible herbs. The obtained results indicated that oxidative change of polyphenols contributed to healthy life of humans by food intake.
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