Art

J-GLOBAL ID：200902229954273163   Reference number：03A0275326

Radical-Scavenging Activities of Soybean Cultivars with Black Seed Coats

黒色種皮のダイズ品種におけるラジカルスカベンジング活性

Author (8)： FURUTA S (National Agricultural Res. Organization (NARO), Kumamoto, JPN) ,  TAKAHASHI M (National Agricultural Res. Organization (NARO), Kumamoto, JPN) ,  TAKAHATA Y (National Agricultural Res. Organization (NARO), Kumamoto, JPN) ,  NISHIBA Y (National Agricultural Res. Organization (NARO), Kumamoto, JPN) ,  OKI T (National Agricultural Res. Organization (NARO), Kumamoto, JPN) ,  MASUDA M (National Agricultural Res. Organization (NARO), Kumamoto, JPN) ,  KOBAYASHI M (National Agricultural Res. Organization (NARO), Kumamoto, JPN) ,  SUDA I (National Agricultural Res. Organization (NARO), Kumamoto, JPN)
Material： Food Science and Technology Research  (Food Sci Technol Res)
Volume： 9  Issue： 1  Page： 73-75  Publication year： Feb. 2003 
JST Material Number： L2827A  ISSN： 1344-6606  CODEN： FSTRFS  Document type： Article
Article type： 短報  Country of issue： Japan (JPN)  Language： ENGLISH (EN)

Thesaurus term： *Glycine max ,...

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JST classification (1)： Vegetables and processed vegetable products  (FJ11020O)

Reference (15)：

• Furuta, S., Nishiba, Y. and Suda, I.. (1997). Fluorometric assay for screening antioxidative activity of vegetables. J. Food Sci., 62, 526–528.
• Furuta, S., Suda, I., Nishiba, Y. and Yamakawa, O.. (1998). High tert-butylperoxyl radical-scavenging activities of sweet potato cultivars with purple flesh. Food Sci. Technol. Int. Tokyo, 4, 33–35.
• Monma, M., Terao, J., Ito, M., Saito, M. and Chikuni, K.. (1994). Carotenoid components in soybean seeds varying with seed color and maturation stage. Biosci. Biotechnol. Biochem., 58, 926–930.
• Naim, M., Gestetner, B., Bondi, A. and Birk, Y.. (1976). Antioxidative and antihemolytic activities of soybean isoflavones. J. Agric. Food Chem., 24, 1174–1177.
• Nishiba, Y. and Suda, I.. (1998). Degradation of vitamin E, Vitamin C, and Lutein in soybean homogenate: a comparison of normal soybean and lipoxygenase-lacking (triple-null) soybean. J. Agric. Food Chem., 46, 3708–3712.

Terms in the title (5)： 黒色 ,  種皮 ,  ダイズ ,  品種 ,  活性