岐阜市立女子短期大学研究紀要 第53輯（平成16年3月）
抄録
An antioxidant activity which changed by the variety of food
| 道家晶子 |
| Shoko DOKE |
Abstract
Taros was found to be a very effective antioxidant in several food. In the present study, the antioxidant activity of one food was compared to that of two kinds of food. The activity was elevated with hot pepper（shichimi）and beer yeast. The results obtained indicate that the natural antioxidants derived from taros may directly affect the scavenging of radical reactions. Taros may be considered as effective sources for combating oxidative damage in vivo and in vitro biological systems.
Key words: antioxidant, taros, radical reaction