JPH048256A - Elimination of active oxygen with vegetable - Google Patents
Elimination of active oxygen with vegetableInfo
- Publication number
- JPH048256A JPH048256A JP2106646A JP10664690A JPH048256A JP H048256 A JPH048256 A JP H048256A JP 2106646 A JP2106646 A JP 2106646A JP 10664690 A JP10664690 A JP 10664690A JP H048256 A JPH048256 A JP H048256A
- Authority
- JP
- Japan
- Prior art keywords
- active oxygen
- vegetables
- food
- generated
- radical
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 title claims abstract description 28
- 229910052760 oxygen Inorganic materials 0.000 title claims abstract description 28
- 239000001301 oxygen Substances 0.000 title claims abstract description 28
- 235000013311 vegetables Nutrition 0.000 title claims abstract description 18
- 238000003379 elimination reaction Methods 0.000 title description 5
- 230000008030 elimination Effects 0.000 title description 3
- 235000013305 food Nutrition 0.000 claims abstract description 12
- 238000000034 method Methods 0.000 claims description 14
- 230000002000 scavenging effect Effects 0.000 claims description 9
- 238000004519 manufacturing process Methods 0.000 claims description 6
- 239000003814 drug Substances 0.000 claims 2
- 229940079593 drug Drugs 0.000 claims 1
- 235000009337 Spinacia oleracea Nutrition 0.000 abstract description 13
- 230000009931 harmful effect Effects 0.000 abstract description 6
- 239000000126 substance Substances 0.000 abstract description 5
- 230000004060 metabolic process Effects 0.000 abstract description 4
- 244000088415 Raphanus sativus Species 0.000 abstract description 3
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 abstract description 3
- 238000010411 cooking Methods 0.000 abstract description 3
- 150000001720 carbohydrates Chemical class 0.000 abstract description 2
- 239000003795 chemical substances by application Substances 0.000 abstract description 2
- 125000005575 polycyclic aromatic hydrocarbon group Chemical group 0.000 abstract description 2
- 238000005979 thermal decomposition reaction Methods 0.000 abstract description 2
- 235000015192 vegetable juice Nutrition 0.000 abstract description 2
- 206010028980 Neoplasm Diseases 0.000 abstract 2
- 201000011510 cancer Diseases 0.000 abstract 2
- 230000001939 inductive effect Effects 0.000 abstract 2
- 244000300264 Spinacia oleracea Species 0.000 abstract 1
- 241000219315 Spinacia Species 0.000 description 12
- 239000006228 supernatant Substances 0.000 description 7
- 239000000243 solution Substances 0.000 description 6
- UMFJAHHVKNCGLG-UHFFFAOYSA-N n-Nitrosodimethylamine Chemical compound CN(C)N=O UMFJAHHVKNCGLG-UHFFFAOYSA-N 0.000 description 4
- NZRLNLVUUYPAGG-UHFFFAOYSA-N 1,4‐dimethyl‐2H‐pyrido[4,3‐b]indol‐3‐amine Chemical compound C1=CC=C2C3=C(C)NC(N)=C(C)C3=NC2=C1 NZRLNLVUUYPAGG-UHFFFAOYSA-N 0.000 description 3
- KCXVZYZYPLLWCC-UHFFFAOYSA-N EDTA Chemical compound OC(=O)CN(CC(O)=O)CCN(CC(O)=O)CC(O)=O KCXVZYZYPLLWCC-UHFFFAOYSA-N 0.000 description 3
- 102000004190 Enzymes Human genes 0.000 description 3
- 108090000790 Enzymes Proteins 0.000 description 3
- 231100000357 carcinogen Toxicity 0.000 description 3
- 239000003183 carcinogenic agent Substances 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 238000002474 experimental method Methods 0.000 description 3
- 210000004185 liver Anatomy 0.000 description 3
- 230000007886 mutagenicity Effects 0.000 description 3
- 231100000299 mutagenicity Toxicity 0.000 description 3
- LRFVTYWOQMYALW-UHFFFAOYSA-N 9H-xanthine Chemical compound O=C1NC(=O)NC2=C1NC=N2 LRFVTYWOQMYALW-UHFFFAOYSA-N 0.000 description 2
- 230000003505 mutagenic effect Effects 0.000 description 2
- 230000035772 mutation Effects 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 240000005528 Arctium lappa Species 0.000 description 1
- 235000003130 Arctium lappa Nutrition 0.000 description 1
- 235000008078 Arctium minus Nutrition 0.000 description 1
- 102100026189 Beta-galactosidase Human genes 0.000 description 1
- 208000005623 Carcinogenesis Diseases 0.000 description 1
- 241000792859 Enema Species 0.000 description 1
- 241000220225 Malus Species 0.000 description 1
- 102100033220 Xanthine oxidase Human genes 0.000 description 1
- 108010093894 Xanthine oxidase Proteins 0.000 description 1
- 238000002835 absorbance Methods 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 239000013543 active substance Substances 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 239000000809 air pollutant Substances 0.000 description 1
- 231100001243 air pollutant Toxicity 0.000 description 1
- 108010005774 beta-Galactosidase Proteins 0.000 description 1
- 239000007853 buffer solution Substances 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- 230000036952 cancer formation Effects 0.000 description 1
- 230000000711 cancerogenic effect Effects 0.000 description 1
- 231100000504 carcinogenesis Toxicity 0.000 description 1
- 231100000315 carcinogenic Toxicity 0.000 description 1
- 238000011109 contamination Methods 0.000 description 1
- 230000001419 dependent effect Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 235000006694 eating habits Nutrition 0.000 description 1
- 239000007920 enema Substances 0.000 description 1
- 229940095399 enema Drugs 0.000 description 1
- 230000001747 exhibiting effect Effects 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 231100000219 mutagenic Toxicity 0.000 description 1
- 239000003471 mutagenic agent Substances 0.000 description 1
- 231100000243 mutagenic effect Toxicity 0.000 description 1
- 231100000150 mutagenicity / genotoxicity testing Toxicity 0.000 description 1
- JPXMTWWFLBLUCD-UHFFFAOYSA-N nitro blue tetrazolium(2+) Chemical compound COC1=CC(C=2C=C(OC)C(=CC=2)[N+]=2N(N=C(N=2)C=2C=CC=CC=2)C=2C=CC(=CC=2)[N+]([O-])=O)=CC=C1[N+]1=NC(C=2C=CC=CC=2)=NN1C1=CC=C([N+]([O-])=O)C=C1 JPXMTWWFLBLUCD-UHFFFAOYSA-N 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000002980 postoperative effect Effects 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 238000000197 pyrolysis Methods 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 238000001356 surgical procedure Methods 0.000 description 1
- 239000003403 water pollutant Substances 0.000 description 1
- 229940075420 xanthine Drugs 0.000 description 1
- 239000002676 xenobiotic agent Substances 0.000 description 1
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
- General Preparation And Processing Of Foods (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
Description
【発明の詳細な説明】
本発明は野菜による活性酸素あるいはラジカル消去に係
り、更に詳しくは食物ないしは生体系で、生成または存
在する活性酸素あるいはラジカルを消去する方法に間す
るものである。DETAILED DESCRIPTION OF THE INVENTION The present invention relates to the scavenging of active oxygen or radicals by vegetables, and more specifically to a method of scavenging active oxygen or radicals produced or present in food or biological systems.
食品の調理方法として加熱手段は必要欠くべからざるも
のであるが、この過程でしばしば焼は焦げを生成し、た
んばく性食品よりの熱分解物、炭水化物性食品よりの多
環芳香族炭化水素なとは、代謝の過程で活性酸素あるい
はラジカルを生じ、発ガンの原因を造り出しており、人
の食生活に不安を与えているが、それらに対する具体的
な解決の方法はないのが現状である。Heating means are indispensable as a method of cooking food, but this process often produces scorch and produces pyrolysis products from proteinaceous foods and polycyclic aromatic hydrocarbons from carbohydrate foods. It generates active oxygen or radicals during the metabolic process, which causes carcinogenesis and causes concern about people's dietary habits, but there is currently no concrete solution to this problem. .
また、人は大気汚染物質や水質汚濁物質あるいは食物の
かび汚染なとの有害物質を好まざるのに摂取し、これら
の生体異物の生体内における代謝において、亜ｌｉｉ酸
の生成や活性酸素の生成あるいは種々のラジカルの生成
なと、先に述べた発ガン物質を含め多種の遺伝子を攻撃
する物質が生成されるが、これは健康な人の生活にとっ
て極めて有害である。 これらの遺伝子攻撃性物質ない
しは発ガン物質の防除については河畔有効な手段のない
のが現状である。In addition, humans ingest harmful substances such as air pollutants, water pollutants, and mold contamination of food, and when these xenobiotics are metabolized in the body, the production of linitrous acid and active oxygen. Furthermore, the generation of various radicals generates substances that attack various genes, including the aforementioned carcinogens, which are extremely harmful to the lives of healthy people. Currently, there are no effective riverside methods for controlling these genetically aggressive or carcinogenic substances.
本発明者らは野菜または野菜に含まれる成分により、こ
れらの発ガン物質により生成される活性酸素あるいはラ
ジカルを消去しうろことを発見した。The present inventors have discovered that vegetables or components contained in vegetables can scavenge active oxygen or radicals generated by these carcinogens.
この従来不可能視されていた発ガン物質の無害化の方法
は、食品およびその調理加工だけにととまらず医療にも
応用できるものであり、老化防止にも有用であると考え
られる。This method of detoxifying carcinogens, which has been thought to be impossible in the past, can be applied not only to food and its cooking processing, but also to medical care, and is thought to be useful in preventing aging.
以下に具体例を掲げ、本発明の詳細な説明する。The present invention will be described in detail below using specific examples.
実施例（１）
１０−’Ｍキサンチン（Ｘと略す）溶液ｅｏｏ４１．１
．２Ｕ／ｍｌキサンチンオキシダーゼ（ＸＯＤと略ｒ）
２００μｌ、１０−’Ｍ ＥＤＴＡ溶液１０００ｕＩ、
０ 、０５Ｍ Ｎ ａ２Ｃ０Ｊｌｆｔｊ液（ｐＨ１０，
２）１２００ｕｌ、２．５ｘ１０〜４Ｍニトロブルーテ
トラゾリウム溶ａ（ＮＥＴと略す）１０００μｌを混合
し、３７℃、２０分間インキュベイトする。 しかる後
５６０ｎｍにおける吸光度を測定する。以上はＸ−Ｘ０
Ｄ：ＮＥＴ法であるが、生ホウレンソウ０．１ｇにより
０２−を消去する率を求めるために、次の区分の測定を
行う。Example (1) 10-'M xanthine (abbreviated as X) solution eoo41.1
．． 2U/ml xanthine oxidase (abbreviated as XOD)
200μl, 1000uI of 10-'M EDTA solution,
0, 05M Na2C0Jlftj solution (pH 10,
2) Mix 1200 ul and 1000 ul of 2.5x10~4M nitro blue tetrazolium solution a (abbreviated as NET) and incubate at 37°C for 20 minutes. Thereafter, the absorbance at 560 nm is measured. The above is X-X0
D: Although it is a NET method, in order to determine the rate of erasure of 02- by 0.1 g of raw spinach, the following classifications are measured.
■Ｘ−Ｘ０Ｄ ： ＮＢＴ＋ホウレンソウ生ホモジェネ
ート上清またはその残渣■ホウレンソウ生ホモジェネー
ト上清または残渣＋ＥＤＴＡ＋纒衝液■ホウレンソウ生
ホモジェネート同上試料＋ＥＤＴＡ十緩衝液＋ＮＢＴ■
Ｘ−Ｘ０Ｄ：ＮＥＴ法に、にる０２−ｔＤコントａ−ル
■ ■ ■ ０２−消去率ホウ
レンソウ １．０５６ ０．７１９ １．４４
９ ６３．５％（マルス）上清
同 上 残渣 ０．２５３ ０．０６３ ０．
１８２ ８７．６％■コントロール
１．６５４
次式により０２−に対する消去率を求める。■X-X0D: NBT + Raw spinach homogenate supernatant or its residue ■Raw spinach homogenate supernatant or residue + EDTA + Stirring solution ■Raw spinach homogenate sample from above + EDTA buffer solution + NBT■
X-X0D: NET method, Niru 02-tD control ■ ■ ■ 02-Elimination rate Spinach 1.056 0.719 1.44
9 63.5% (Malus) supernatant Same as above Residue 0.253 0.063 0.
182 87.6%■Control 1.654 The erasure rate for 02- is determined by the following formula.
Ｘ−Ｘ０Ｄ系で生成する０２′に対するホウレンソウの
消去率＝■−■
１００ｘ（１−’）
■＋（■−■）
実施例（２）
前項実施例（１）において用いたホウレンソウを生ゴボ
ウ（製送早生）ホモジェネート０．０５ｇで置換した同
様の実験により、上清７６．１％、残渣２３．３％の活
性酸素０ど消去率を得た。Elimination rate of spinach for 02' generated in the X-X0D system = ■-■ 100x (1-') ■+ (■-■) Example (2) The spinach used in the previous example (1) was mixed with raw burdock ( In a similar experiment using 0.05 g of homogenate, an active oxygen scavenging rate of 76.1% for the supernatant and 23.3% for the residue was obtained.
実施例（３）
ジメチルニトロソアミン（ＤＭＮＡと略す）は生体内部
におけると同様に、暗い条件下では肝臓などに存在する
酵素（Ｓ−９分画）により代謝活性化を行うと、活性酸
素を生成し、強い変異原性を示す、 本発明者らは野菜
によりこの活性酸素を消去し得ることを見出し、また、
変異原性をも抑制し得ることを見出した。Example (3) Dimethylnitrosamine (abbreviated as DMNA) generates active oxygen when metabolically activated by enzymes (S-9 fraction) present in the liver under dark conditions, just as it does inside living organisms. , exhibiting strong mutagenicity. The present inventors have discovered that this active oxygen can be scavenged by vegetables, and
It has been found that mutagenicity can also be suppressed.
前項実施例（１）、（２）ｌＺおｃすると同様Ｘ−Ｘ０
Ｄ ：ＮＢＴ法により、野菜の活性酸素消去活性を測定
し、次の結果を得た。Same as previous section Example (1), (2) lZ and X-X0
D: The active oxygen scavenging activity of vegetables was measured by the NBT method, and the following results were obtained.
■ ■ ■ ０２−消去率向
上 残渣 ０．７４Ｂ ０．０２３ ０．０
５５５５．３％
大根葉 上清 ０．４２３ ０．０１２ ０．
０９４７３．９％
■コントロール １．６５４
次にＤＭＮＡ２５ｍｇ、ＰＣＢにて酵素誘導した５ｐｒ
ａ８ｕｅ−Ｄａｕｌｅｙ系雄性ラット（５週令）の肝臓
より調製したＳ−９分画３ｍｌ、５ａｌａ＋ｏｎｅｔｌ
ａ ｔ ｈｉ−ｖｒｉｕｍ ＴＡＩ■の試験菌株
を用い暗箱内操作により変異原性試験を実施し、野菜を
添加した効果は次の通りであった。■ ■ ■ 02-Elimination rate
Upper residue 0.74B 0.023 0.0
5555.3% Radish leaf supernatant 0.423 0.012 0.
09473.9% ■Control 1.654 Next, 5pr enzyme-induced with DMNA 25mg and PCB
3ml of S-9 fraction prepared from liver of a8ue-Dauley male rat (5 weeks old), 5ala+onetl
A mutagenicity test was conducted in a dark box using a test strain of a t hi-vrium TAI■, and the effects of adding vegetables were as follows.
Ｒｅｖｅｒｔａｎｔ／ ｐ ｌ ａｔｅ自然突然変異
７０ＤＭＮＡ
１５４３ホウレンソウ上清
２６１同 上 残渣 １００
大根葉上清 ３３９
以上、活性酸素消去活性、変異原性などに対する抑制効
果は著しいものであることを見出した。Revertant/pl ate natural mutation
70DMNA
1543 spinach supernatant
261 Same as above Residue 100
Radish leaf supernatant 339 As described above, it has been found that the inhibitory effect on active oxygen scavenging activity, mutagenicity, etc. is remarkable.
実施例（４）
タンパク貿性食品は加熱によりＴｒｐ−Ｐ−１なとの変
異原活性物質を生成する。 Ｔｒｐ−Ｐ−１は代謝の
過程で活性酸素を副産物として生成し、その有害作用を
増強する。 本発明者らは、４ｇｇＴｒｐ−Ｐ−１にラ
ット肝臓より調製したＳ−９酵素を作用させることによ
り生成する変異原活性や活性酸素を不活性化ないしは消
去する実験において０．０１ ｇのホウレンソウ（治部
丸）の上滑が２４．９％を消去し得ることを見出した。Example (4) Protein-tradeable foods produce mutagenic active substances such as Trp-P-1 when heated. Trp-P-1 generates active oxygen as a by-product during the metabolic process and enhances its harmful effects. The present inventors conducted an experiment to inactivate or eliminate mutagenic activity and active oxygen produced by the action of S-9 enzyme prepared from rat liver on 4ggTrp-P-1 using 0.01 g of spinach ( It was found that 24.9% of the curvature of Jibumaru could be eliminated.
この事より完全に消去するのに必要充分なホウレンソウ
の量をグラフより０．０４１５ｇと推定した。 この手
法は食生活において活性酸素による有害作用を防ぐのに
極めて有用な手段を提供するものと考えられる。From this, the amount of spinach necessary and sufficient for complete erasure was estimated to be 0.0415 g from the graph. This method is considered to provide an extremely useful means for preventing the harmful effects of active oxygen in the diet.
実施例（５）
前項実施例（１）（２）（３）（４）において生野菜を
凍結乾燥となし、これを活性酸素の消去に使用する同様
の方法。Example (5) A method similar to those in Examples (1), (2), (3), and (4) above, in which raw vegetables are freeze-dried and used to eliminate active oxygen.
実施例（６）
野菜ジュースを用いて、術後に起こる体内での活性酸素
消去を消去することを目的とする術後経管栄養剤の製造
方法並びに使用方法。Example (6) A method for producing and using a post-operative tube feeding agent aimed at eliminating active oxygen elimination in the body that occurs after surgery using vegetable juice.
実施例（７）
生または凍結乾燥野菜を活性酸素消去機能を付与するこ
とを目的とする経腸栄養剤の製法ならびに使用方法。Example (7) A method for producing and using an enteral nutrient for the purpose of imparting an active oxygen scavenging function to fresh or freeze-dried vegetables.
実施例（８）
野菜の活性８１！消去作用を腸内有害物質による活性酸
素の消去に用いることを目的とする浣腸剤の製造方法な
らびに使用法。Example (8) Activity of vegetables 81! A method for producing and using an enema that uses its scavenging action to eliminate active oxygen caused by harmful substances in the intestines.
実施例（９）
生または凍結乾燥物となしたる野菜を活性酸素またはラ
ジカルの消去を目β−Ｇａｌａｃｔｏｓｉｄａｓｅ、
ｕｎｉｔ ｐｅｒ ｔｕｂｅExample (9) Fresh or freeze-dried vegetables were treated with β-Galactosidase to scavenge active oxygen or radicals.
unit per tube
タンパク質熱分解により生成する変異原性物質の代表的
なＴｒｐ−Ｐ−１に対し、ホウレンソウを加えてこれを
抑制した実験結果て、縦軸は活性酸素又はラジカルに依
存する突然変異によって誘導されるＩＩｉ素活性、横軸
はホウレンソウの量を示したものである。
５、特許出願人
大阪府富田林市寺池台２丁目１６番１２号江幡淳子
愛知県名古屋市天白区天白町大字乎針字黒石２８７８Ｚ
地の１５５４古川秀之The results of an experiment in which spinach was added to suppress Trp-P-1, a typical mutagenic substance produced by protein thermal decomposition, showed that the vertical axis is induced by mutations dependent on active oxygen or radicals. IIIi elementary activity, the horizontal axis shows the amount of spinach. 5. Patent applicant Junko Ebata 2-16-12 Teraikedai, Tondabayashi City, Osaka Prefecture 2878Z Kuroishi, Tenpaku-cho, Tenpaku-ku, Nagoya City, Aichi Prefecture
Earth 1554 Hideyuki Furukawa
Claims (4)
または医薬部外品の製造に用いる方法。(2) A method of using the active oxygen O_1^-scavenging ability of vegetables in the production of pharmaceuticals or quasi-drugs.
を導入する方法。(3) A method of introducing active oxygen scavenging using vegetables in food processing and manufacturing.
。(4) Method for calculating the necessary and sufficient amount of active oxygen scavenging by vegetables.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2106646A JPH048256A (en) | 1990-04-24 | 1990-04-24 | Elimination of active oxygen with vegetable |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2106646A JPH048256A (en) | 1990-04-24 | 1990-04-24 | Elimination of active oxygen with vegetable |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH048256A true JPH048256A (en) | 1992-01-13 |
Family
ID=14438886
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2106646A Pending JPH048256A (en) | 1990-04-24 | 1990-04-24 | Elimination of active oxygen with vegetable |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH048256A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0769912A (en) * | 1993-08-30 | 1995-03-14 | Pola Chem Ind Inc | Active oxygen scavenger and composition containing the same |
| WO2003070152A3 (en) * | 2002-02-23 | 2004-05-06 | Cognis Deutschland Gmbh | Anti-aging agents containing plant extracts from the genus arctium |
| WO2004052385A1 (en) * | 2002-12-06 | 2004-06-24 | Sunstar Inc. | Composition containing green and yellow vegetables and light-colored vegetables |
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| JPS6299331A (en) * | 1985-10-25 | 1987-05-08 | Akio Fujikawa | Cancer preventing food |
| JPS63185351A (en) * | 1986-10-17 | 1988-07-30 | バル・イラン・ユニバーシティ | Food filler |
| JPH02193930A (en) * | 1989-01-19 | 1990-07-31 | Tsumura & Co | Radical eliminating agent |
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1990
- 1990-04-24 JP JP2106646A patent/JPH048256A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS61112026A (en) * | 1984-11-06 | 1986-05-30 | Tsumura Juntendo Inc | Carcinostatic agent |
| JPS6299331A (en) * | 1985-10-25 | 1987-05-08 | Akio Fujikawa | Cancer preventing food |
| JPS63185351A (en) * | 1986-10-17 | 1988-07-30 | バル・イラン・ユニバーシティ | Food filler |
| JPH02193930A (en) * | 1989-01-19 | 1990-07-31 | Tsumura & Co | Radical eliminating agent |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0769912A (en) * | 1993-08-30 | 1995-03-14 | Pola Chem Ind Inc | Active oxygen scavenger and composition containing the same |
| WO2003070152A3 (en) * | 2002-02-23 | 2004-05-06 | Cognis Deutschland Gmbh | Anti-aging agents containing plant extracts from the genus arctium |
| WO2004052385A1 (en) * | 2002-12-06 | 2004-06-24 | Sunstar Inc. | Composition containing green and yellow vegetables and light-colored vegetables |
| JPWO2004052385A1 (en) * | 2002-12-06 | 2006-04-06 | サンスター株式会社 | Composition containing green-yellow vegetable and light-colored vegetable |
| US7736678B2 (en) | 2002-12-06 | 2010-06-15 | Sunstar Inc. | Method of enhancing blood antioxidant activity ingesting a compound in the form of at least one form selected from amongst juice, powder, granule, tablet and capsule, which contains an effective amount of at least one vegetable selected from the group consisting of broccoli, spinach, parsley, komatsuna (Brassicad rapa L.) and japanese radish leaves, and at least one vegetable selected from amongst lettuce, cabbage and celery |
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