Establishment of comprehensive antioxidant database for various foods commonly consumed in Japan and re-evaluation of Japanese-style diet based on antioxidant capacity consumption

2016 Fiscal Year Final Research Report

• Project/Area Number: 26282200
• Research Category: Grant-in-Aid for Scientific Research (B)
• Allocation Type: Partial Multi-year Fund
• Section: 一般
• Research Field: Applied health science
• Research Institution: National Agriculture and Food Research Organization
• Principal Investigator: WATANABE Jun 国立研究開発法人農業・食品産業技術総合研究機構, 食品研究部門 食品健康機能研究領域, 上級研究員 (10374729)
• Co-Investigator(Kenkyū-buntansha): 坪田 恵 (宇津木恵) 岩手医科大学, 医学部, 講師 (20419998) ; 竹林 純 国立研究開発法人医薬基盤・健康・栄養研究所, 食品保健機能研究部, 研究員(主任) (30421837) ; 大久保 孝義 帝京大学, 医学部, 教授 (60344652) ; 沖 智之 国立研究開発法人農業・食品産業技術総合研究機構, 九州沖縄農業研究センター作物開発利用研究領域, 上級研究員 (60414851)
• Co-Investigator(Renkei-kenkyūsha): IMAI Yutaka 東北大学, 薬学研究科, 教授 (40133946)
• Project Period (FY): 2014-04-01 – 2017-03-31
• Keywords: 抗酸化能 / 食品 / 酸素ラジカル吸収能測定法 / 食事記録

Outline of Final Research Achievements

Based on our dietary records, 189 food items were chosen as typically consumed food items in Japan. Their antioxidant capacities were measured by validated H-ORAC and L-ORAC methods to establish an antioxidant capacity database. Selected food items occupied approximately 80% of the total food intake. The most commonly consumed antioxidant-containing food items were categorized to beverages and vegetables according to H-ORAC, and fish and shellfish, and seasonings and spices according to L-ORAC. Diets high in L-ORAC appropriately reflected the Japanese-style diet.

Free Research Field

食品機能化学