PDF/月刊誌論文/code:pg_1107_06 マテリアル インテグレーション 2011年7月号
MATERIALS INTEGRATION 進化と深化をはじめた機能性食品の世界(1)

抗酸化機能分析研究センター構築とその取り組み
■著者
旭川医科大学医学部微生物学講座 若宮　伸隆

■要約
Anti-oxidant activity is defined as the value of oxygen radical activity suppression. Many reports suggest that oxygen radicals are able to cause cancer and quicken aging and metabolic syndromes. In general, scientists suppose that food materials containing anti-oxidant activity inhibit injury by oxygen radicals, therefore having an effective role in the prevention and therapy against diseases.``The Research Center of Anti-Oxidant Activity Analyses" was established as a part of the Bio-S project in Asahikawa Medical University to evaluate anti-oxidant activity in Hokkaido's plants and natural products. The center is utilized as an analysis center, for the promotion and development of Hokkaido Food Industry and Science. The center has made a data base from the analytical results and a sample library of polyphenol antioxidant materials, and information from the center will be released not only in Hokkaido, but in Japan and to the entire world. Since 2009, we have mainly focused on analyzing the polyphenol antioxidants in berries for wine and beans that are cultivated in Hokkaido. By 2011, we have a plan to complete the anti-oxidant activity data base and sample library for 500-600 of Hokkaido's plants which covers much of the food eaten in the area.