Superoxide Radical Scavenging Ability of Green Tea Measured by the ESR Spin Trapping Method
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- Ukai Mistuko
- Hokkaido University of Education National Food Research Institute
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- Kawamura Syouei
- Hokkaido University of Education
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- Kishida Keigo
- Hokkaido University of Education
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- Kameya Hiromi
- National Food Research Institute
Bibliographic Information
- Other Title
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- ESRスピントラップ法による緑茶のスーパーオキシドラジカル捕捉活性計測方法
- ESR スピントラップホウ ニ ヨル リョクチャ ノ スーパーオキシドラジカル ホソク カッセイ ケイソク ホウホウ
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Abstract
We evaluated the superoxide radical scavenging ability of green tea by the ESR spin trapping method. This method generated very pure superoxide by visible ray illuminating a phosphate buffer solution containing riboflavin. The ESR adduct signal was sensitive and very stable. We conclude that the ESR spin trapping method is suitable for evaluating the superoxide radical scavenging ability of green tea.
Journal
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- Journal of Cookery Science of Japan
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Journal of Cookery Science of Japan 46 (1), 45-49, 2013
The Japan Society of Cookery Science
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Details 詳細情報について
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- CRID
- 1390001205504614912
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- NII Article ID
- 110009579078
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- NII Book ID
- AN10471022
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- ISSN
- 21865787
- 13411535
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- NDL BIB ID
- 024267067
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- Text Lang
- ja
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- Data Source
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- JaLC
- NDL
- NDL-Digital
- CiNii Articles
- KAKEN
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- Abstract License Flag
- Disallowed
