クェルセチン存在下におけるアミノ酸の抗酸化効果について
1980 年 29 巻 3 号 p. 199-200
詳細
1980 年 29 巻 3 号 p. 199-200
In the presence of quercetin the antioxidative effect of 15 amino acids on the oxidation of lard were examined by using active oxygen method (AOM). None of the amino acids without quercetin in the system had the antioxidative activities for lard. In the presence of quercetin, methionine showed the remarkable antioxidative activities and the other 7 amino acids (leucine, asparagin, glutamic acid, cysteine, histidine, ornithine and lysine) had a little antioxidative effect for lard.
