{"created":"2023-05-15T11:53:51.334147+00:00","id":5540,"links":{},"metadata":{"_buckets":{"deposit":"bbb5dd94-70c8-42f9-8585-83a342b647e0"},"_deposit":{"created_by":4,"id":"5540","owners":[4],"pid":{"revision_id":0,"type":"depid","value":"5540"},"status":"published"},"_oai":{"id":"oai:swu.repo.nii.ac.jp:00005540","sets":["107:282:469"]},"author_link":["9158","9159"],"item_3_biblio_info_12":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2012-12-01","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"41","bibliographicPageStart":"38","bibliographicVolumeNumber":"866","bibliographic_titles":[{"bibliographic_title":"學苑"},{"bibliographic_title":"GAKUEN","bibliographic_titleLang":"en"}]}]},"item_3_description_11":{"attribute_name":"抄録(英)","attribute_value_mlt":[{"subitem_description":"Excessive active oxygens in the body can cause aging and various diseases. Antioxidant enzymes present in the body clear the excessive active oxygens. However, these enzymes become weaker with age. Antioxidants are expected to eliminate the active oxygens that remain after the actions of antioxidant enzymes. Vitamin C contained in juice is a well-known antioxidant, as are catechins in teas and polyphenols in red wines. The purpose of this study is to evaluate the antioxidants in our everyday beverages. The evaluation of the antioxidants in various beverages was performed by FREE(Free Radical Elective Evaluator)(Diacron International Ltd.)and BAP(Biological Anti-oxidant Potential)kit(Diacron International Ltd.). BAP uses the reactions below:1. FeCl3+AT(colorless)→[FeCl3-AT(coloring)] 2. [FeCl3-AT(coloring)]+BP(e-)→FeCl2+AT(colorless)+BP (AT: thiocyanate, BP: antioxidant) The antioxidant capacities in various kinds of soft drinks, teas and wines were evaluated by measuring the changes in absorbance. High antioxidant capacities were found in beverages containing a lot of vitamin C, catechins and polyphenols.","subitem_description_type":"Other"}]},"item_3_description_15":{"attribute_name":"表示順","attribute_value_mlt":[{"subitem_description":"7","subitem_description_type":"Other"}]},"item_3_description_16":{"attribute_name":"アクセション番号","attribute_value_mlt":[{"subitem_description":"KJ00008164240","subitem_description_type":"Other"}]},"item_3_source_id_1":{"attribute_name":"雑誌書誌ID","attribute_value_mlt":[{"subitem_source_identifier":"AN00038441","subitem_source_identifier_type":"NCID"}]},"item_3_source_id_19":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"13480103","subitem_source_identifier_type":"ISSN"}]},"item_3_text_6":{"attribute_name":"著者所属(日)","attribute_value_mlt":[{"subitem_text_value":"昭和女子大学健康デザイン学科"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"中津川, 研一"},{"creatorName":"ナカツガワ, ケンイチ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Kenichi, NAKATSUGAWA","creatorNameLang":"en"}],"nameIdentifiers":[{}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2017-02-16"}],"displaytype":"detail","filename":"KJ00008164240.pdf","filesize":[{"value":"498.3 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"KJ00008164240.pdf","url":"https://swu.repo.nii.ac.jp/record/5540/files/KJ00008164240.pdf"},"version_id":"10be6234-c6ec-448c-927e-64c544a6121f"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"抗酸化物質,評価,飲料 ","subitem_subject_scheme":"Other"},{"subitem_subject":"antioxidants,evaluation,beverage","subitem_subject_language":"en","subitem_subject_scheme":"Other"}]},"item_language":{"attribute_name":"言語","attribute_value_mlt":[{"subitem_language":"jpn"}]},"item_resource_type":{"attribute_name":"資源タイプ","attribute_value_mlt":[{"resourcetype":"departmental bulletin paper","resourceuri":"http://purl.org/coar/resource_type/c_6501"}]},"item_title":"〔研究ノート〕飲料に含まれる抗酸化物質の効力について","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"〔研究ノート〕飲料に含まれる抗酸化物質の効力について"},{"subitem_title":"Evaluation of Antioxidants in Various Beverages","subitem_title_language":"en"}]},"item_type_id":"3","owner":"4","path":["469"],"pubdate":{"attribute_name":"公開日","attribute_value":"2017-02-16"},"publish_date":"2017-02-16","publish_status":"0","recid":"5540","relation_version_is_last":true,"title":["〔研究ノート〕飲料に含まれる抗酸化物質の効力について"],"weko_creator_id":"4","weko_shared_id":-1},"updated":"2023-05-15T14:04:06.627765+00:00"}