Measurement of the radical scavenging activity of chicken jelly soup, a part of the medicated diet, ‘Yakuzen’, made from gelatin gel food ‘Nikogori’, using chemiluminescence and electron spin resonance methods

  • Authors:
    • Norie Nagatsuka
    • Kazuki Harada
    • Mami Ando
    • Keigo Nagao
  • View Affiliations

  • Published online on: July 1, 2006     https://doi.org/10.3892/ijmm.18.1.107
  • Pages: 107-111
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Abstract

We reported that gelatin gel ‘Nikogori’ soup made from the collagen in chicken wing meat, which is a part of the medicated diet ‘Yakuzen’, has high peroxyl and hydroxyl radical scavenging activities as the antioxidative capacity using chemiluminescence and electron spin resonance methods. The peroxyl radical scavenging activity of the soy sauce and chicken jelly ‘Nikogori’ soup sample was much higher than that of the chicken-only sample (control)at 100°C heating for 60 min, although the addition of soy sauce only slightly enhanced the hydroxyl radical scavenging activity. Although the addition of garlic slightly enhanced the hydroxyl radical scavenging activity, it strongly inhibited the peroxyl radical scavenging activity. We found that chicken jelly ‘Nikogori’ soup only and soup with the addition of soy sauce had the highest antioxidative capacity as part of the medicated diet, ‘Yakuzen’.

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July 2006
Volume 18 Issue 1

Print ISSN: 1107-3756
Online ISSN:1791-244X

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Spandidos Publications style
Nagatsuka N, Harada K, Ando M and Nagao K: Measurement of the radical scavenging activity of chicken jelly soup, a part of the medicated diet, ‘Yakuzen’, made from gelatin gel food ‘Nikogori’, using chemiluminescence and electron spin resonance methods. Int J Mol Med 18: 107-111, 2006
APA
Nagatsuka, N., Harada, K., Ando, M., & Nagao, K. (2006). Measurement of the radical scavenging activity of chicken jelly soup, a part of the medicated diet, ‘Yakuzen’, made from gelatin gel food ‘Nikogori’, using chemiluminescence and electron spin resonance methods. International Journal of Molecular Medicine, 18, 107-111. https://doi.org/10.3892/ijmm.18.1.107
MLA
Nagatsuka, N., Harada, K., Ando, M., Nagao, K."Measurement of the radical scavenging activity of chicken jelly soup, a part of the medicated diet, ‘Yakuzen’, made from gelatin gel food ‘Nikogori’, using chemiluminescence and electron spin resonance methods". International Journal of Molecular Medicine 18.1 (2006): 107-111.
Chicago
Nagatsuka, N., Harada, K., Ando, M., Nagao, K."Measurement of the radical scavenging activity of chicken jelly soup, a part of the medicated diet, ‘Yakuzen’, made from gelatin gel food ‘Nikogori’, using chemiluminescence and electron spin resonance methods". International Journal of Molecular Medicine 18, no. 1 (2006): 107-111. https://doi.org/10.3892/ijmm.18.1.107