Art

J-GLOBAL ID：200902270725207122   Reference number：08A0316750

Ex vivo effects of vegetables as ingredient on the antioxidant activity of miso soup

野菜を具とした味噌汁が生体内抗酸化力に及ぼす影響

Author (2)： MATSUO MASAKO (美作大 大学院生活科学研究科) ,  HITOMI ERI (山口県大 大学院健康福祉学研究科)
Material： 日本食生活学会誌  (Journal for the Integrated Study of Dietary Habits)
Volume： 18  Issue： 4  Page： 330-334  Publication year： Mar. 30, 2008 
JST Material Number： L3330A  ISSN： 1346-9770  CODEN： NSGIFO  Document type： Article
Article type： 原著論文  Country of issue： Japan (JPN)  Language： JAPANESE (JA)

Thesaurus term： vegetable ,  *soup ,  property ,  antioxidation ,  active oxygen ,  oxidation-reduction reaction ,  Superoxide Dismutase ,  Rattus ,  animal test ,  aliphatic alcohol ,  aliphatic carboxylic acid ,  conjugated diene ,  unsaturated alcohol ,  unsaturated carboxylic acid ,  miso soup ,  antioxidant capacity ,  antioxidant action ,  radical scavenging activity ,  Myomorpha
Semi thesaurus term： radical scavenging activity

JST classification (2)： Fermented seasonings  (FK04030S) ,  Food chemistry,nutritional value  (FJ01020J)

Substance index (1)： 12-HETE

Reference (11)：

• 1) Matsuo, M. and Takeuchi, T. : Preparation of low salt miso-like fermented seasonings using soy-oncom and okara-oncom (fermented soybeans and okara with Neurospora intermedia) and their antioxidant activity and antimutagenicity, Food Sci. Technol. Res., 9, 237-241 (2003)
• 2) Matsuo, M. : Low-salt O-miso produced from koji fermentation of oncom improves redox state and cholesterolemia in rats more than low-salt soybean- miso, J. Nutr. Sci. Vitaminol., 50, 362-366 (2004)
• 3) Matsuo, M. : Chemical components, palatability, antioxidant activity and antimutagenicity of oncom miso using a mixture of fermented soybeans and okara with Neurospora intermedia, J. Nurti. Sci. Vitaminol., 52, 216-222 (2006)
• 4) Matsuo, M. : Chemical components, palatability, antioxidant activity and antimutagenicity of oncom miso using a mixture of fermented soybeans and okara with Neurospora intermedia, 家政誌, 56, 503-509 (2005) (in English)
• 5) 津志田藤二郎, 鈴木雅博, 黒木柾吉 : 各種野菜類の坑酸化性の評価および数種の坑酸化成分の同定, 食科工, 41, 611-618 (1994)

Terms in the title (3)： 野菜 ,  味噌汁 ,  抗酸化力