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International Journal of Molecular Medicine
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Print ISSN: 1107-3756 Online ISSN: 1791-244X
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September 2005 Volume 16 Issue 3

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International Journal of Molecular Medicine

International Journal of Molecular Medicine

International Journal of Molecular Medicine is an international journal devoted to molecular mechanisms of human disease.

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International Journal of Oncology

International Journal of Oncology is an international journal devoted to oncology research and cancer treatment.

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Covers molecular medicine topics such as pharmacology, pathology, genetics, neuroscience, infectious diseases, molecular cardiology, and molecular surgery.

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Oncology Reports is an international journal devoted to fundamental and applied research in Oncology.

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Experimental and Therapeutic Medicine is an international journal devoted to laboratory and clinical medicine.

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Oncology Letters is an international journal devoted to Experimental and Clinical Oncology.

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Explores a wide range of biological and medical fields, including pharmacology, genetics, microbiology, neuroscience, and molecular cardiology.

Molecular and Clinical Oncology

Molecular and Clinical Oncology

International journal addressing all aspects of oncology research, from tumorigenesis and oncogenes to chemotherapy and metastasis.

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Multidisciplinary open-access journal spanning biochemistry, genetics, neuroscience, environmental health, and synthetic biology.

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International Journal of Functional Nutrition

Open-access journal combining biochemistry, pharmacology, immunology, and genetics to advance health through functional nutrition.

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Article

Effect of soy sauce on the antioxidative capacity of the gelatin gel food ‘Nikogori’ measured using the chemiluminescence method

  • Authors:
    • Norie Nagatsuka
    • Kazuki Harada
    • Mami Ando
    • Keiko Nagao

  • View Affiliations / Copyright

    Affiliations: Department of Food and Nutrition, Faculty of Home Economics, Tokyo Kasei University, 1-18-1 Kaga, Itabashi-ku, Tokyo 173-8602, Japan
  • Pages: 427-430
    |
    Published online on: September 1, 2005
       https://doi.org/10.3892/ijmm.16.3.427
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Abstract

Oxygen-related free radicals have been suggested as a cause of aging and various diseases, for example, various cancers and rheumatoid arthritis. Because of this a radical scavenger as an antioxidant has been sought in many foods. ‘Nikogori‘ gelatin gel from cooked fish is a traditional food in Japan. Recently, ‘Nikogori’ has been noted as a readily consumed food for the elderly and those with medical problems associated with swallowing. In this study we report that the ‘Nikogori’ gelatin gels made from the collagen in various meats have a high peroxyl radical scavenging capability as the antioxidative capacity using the chemiluminescence method and the order of the strength of antioxidative capacity (IC50 value) was the Japanese common squid mantle meat (0.163%) > flatfish (marbled sole) meat (0.534%) > chicken wing meat (0.585%) > beef shin meat (0.655%) > yellowtail meat (0.659%) > chub mackerel meat (0.789%). Furthermore, when soy sauce was added to the ‘Nikogori’ gelatin gel, the antioxidative capacity increased markedly to 0.098% of IC50 value of yellowtail, 0.165% of chicken, 0.182% of flatfish and 0.252% of chub mackerel.

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Copy and paste a formatted citation
Spandidos Publications style
Nagatsuka N, Harada K, Ando M and Nagao K: Effect of soy sauce on the antioxidative capacity of the gelatin gel food ‘Nikogori’ measured using the chemiluminescence method. Int J Mol Med 16: 427-430, 2005.
APA
Nagatsuka, N., Harada, K., Ando, M., & Nagao, K. (2005). Effect of soy sauce on the antioxidative capacity of the gelatin gel food ‘Nikogori’ measured using the chemiluminescence method. International Journal of Molecular Medicine, 16, 427-430. https://doi.org/10.3892/ijmm.16.3.427
MLA
Nagatsuka, N., Harada, K., Ando, M., Nagao, K."Effect of soy sauce on the antioxidative capacity of the gelatin gel food ‘Nikogori’ measured using the chemiluminescence method". International Journal of Molecular Medicine 16.3 (2005): 427-430.
Chicago
Nagatsuka, N., Harada, K., Ando, M., Nagao, K."Effect of soy sauce on the antioxidative capacity of the gelatin gel food ‘Nikogori’ measured using the chemiluminescence method". International Journal of Molecular Medicine 16, no. 3 (2005): 427-430. https://doi.org/10.3892/ijmm.16.3.427
Copy and paste a formatted citation
x
Spandidos Publications style
Nagatsuka N, Harada K, Ando M and Nagao K: Effect of soy sauce on the antioxidative capacity of the gelatin gel food ‘Nikogori’ measured using the chemiluminescence method. Int J Mol Med 16: 427-430, 2005.
APA
Nagatsuka, N., Harada, K., Ando, M., & Nagao, K. (2005). Effect of soy sauce on the antioxidative capacity of the gelatin gel food ‘Nikogori’ measured using the chemiluminescence method. International Journal of Molecular Medicine, 16, 427-430. https://doi.org/10.3892/ijmm.16.3.427
MLA
Nagatsuka, N., Harada, K., Ando, M., Nagao, K."Effect of soy sauce on the antioxidative capacity of the gelatin gel food ‘Nikogori’ measured using the chemiluminescence method". International Journal of Molecular Medicine 16.3 (2005): 427-430.
Chicago
Nagatsuka, N., Harada, K., Ando, M., Nagao, K."Effect of soy sauce on the antioxidative capacity of the gelatin gel food ‘Nikogori’ measured using the chemiluminescence method". International Journal of Molecular Medicine 16, no. 3 (2005): 427-430. https://doi.org/10.3892/ijmm.16.3.427
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