書誌事項
- タイトル別名
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- Evaluation of the reactive oxygen species scavenging abilities of tomato juice using ESR spin trapping method
- ESR スピントラップホウ ニ ヨル トマトジュース ノ カッセイ サンソ ショウキョノウ ヒョウカ
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<p> Using the electron spin resonance spin trap method, we evaluated the ability of carotenoids (lycopene, β-carotene) in tomato juice to scavenge hydroxyl radicals, alkoxy radicals, superoxide radicals, and singlet oxygen. The lycopene content in tomato juice highly contributed to its hydroxyl radical- and singlet oxygen-scavenging ability. This tendency was found to be particularly notable in dark-red tomato juice with high lycopene content. The contribution of β-carotene, whose content is high in yellow tomato juice, to the radical-scavenging ability was higher than that found in juice from tomatoes of other colors. The reactive oxygen species-scavenging ability of tomato juice was variable, suggesting that the scavenging ability depended on the types of carotenoids contained in the tomato.</p>
収録刊行物
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- 日本食生活学会誌
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日本食生活学会誌 27 (4), 267-272, 2017
日本食生活学会
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キーワード
詳細情報 詳細情報について
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- CRID
- 1390001205199542528
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- NII論文ID
- 130005628526
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- NII書誌ID
- AA11804821
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- ISSN
- 18812368
- 13469770
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- NDL書誌ID
- 028101551
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- 本文言語コード
- ja
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- データソース種別
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- JaLC
- NDL
- Crossref
- CiNii Articles
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- 抄録ライセンスフラグ
- 使用不可