{"created":"2023-06-23T12:18:43.727018+00:00","id":541,"links":{},"metadata":{"_buckets":{"deposit":"d3bafebf-8647-4bd5-b15e-0cf1254e54da"},"_deposit":{"created_by":22,"id":"541","owners":[22],"pid":{"revision_id":0,"type":"depid","value":"541"},"status":"published"},"_oai":{"id":"oai:niconurs.repo.nii.ac.jp:00000541","sets":["25:42:44"]},"author_link":["1573"],"item_3_biblio_info_6":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2004-06","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"69","bibliographicPageStart":"65","bibliographicVolumeNumber":"15","bibliographic_titles":[{"bibliographic_title":"学長特別研究費研究報告書","bibliographic_titleLang":"ja"}]}]},"item_3_description_4":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"活性酸素を除去する代表的なポリフェノール類であるカテキンやエピカテキンを有するお茶類の抗酸化能がクメンヒドロペルオキシド/ヘモグロビン・メチレンブルー法 cumenehydroxide / hemoglobin・methylene blue method)で測定可能であった.これらの抗酸化能は平均で倍じ茶(2種類) 1 gあたり207 μmol/L,煎茶(5種類) 280 μmol/L,抹茶(2種類 481 μmol/L,紅茶(6種類) 215 μmol/Lであった.紅茶は倍じ茶より低い抗酸化能を有するものが半数で,残り半数は,ほぼ煎茶程度の抗酸化能であった.またお茶については購入価格の高いものが,比較的高い抗酸化能を有していた.加熱,或いは発酵で作成される倍じ茶や紅茶にはビタミンC (アスコルビン酸)がほとんど含まれないことから,これらの抗酸化能はほぼポリフェノー類に起因すると考えられた.","subitem_description_language":"ja","subitem_description_type":"Abstract"}]},"item_3_publisher_32":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"新潟県立看護大学","subitem_publisher_language":"ja"}]},"item_3_source_id_9":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AA11986773","subitem_source_identifier_type":"NCID"}]},"item_3_version_type_15":{"attribute_name":"著者版フラグ","attribute_value_mlt":[{"subitem_version_resource":"http://purl.org/coar/version/c_970fb48d4fbd8a85","subitem_version_type":"VoR"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"杉田,  収","creatorNameLang":"ja"}],"nameIdentifiers":[{}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2015-11-16"}],"displaytype":"detail","filename":"70009-015.pdf","filesize":[{"value":"565.7 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"70009-015.pdf","url":"https://niconurs.repo.nii.ac.jp/record/541/files/70009-015.pdf"},"version_id":"257a320a-aad2-498b-ba3a-8719686a0526"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"活性酸素","subitem_subject_language":"ja","subitem_subject_scheme":"Other"},{"subitem_subject":"抗酸化物質","subitem_subject_language":"ja","subitem_subject_scheme":"Other"},{"subitem_subject":"お茶","subitem_subject_language":"ja","subitem_subject_scheme":"Other"},{"subitem_subject":"紅茶","subitem_subject_language":"ja","subitem_subject_scheme":"Other"},{"subitem_subject":"クメンヒドロペルオキシド/ヘモグロブイン・メチレンブルー法","subitem_subject_language":"ja","subitem_subject_scheme":"Other"},{"subitem_subject":"activeoxygen","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"antioxidants","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"greentea","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"blacktea","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"cumene hydroxide / hemoglobin・methylene blue method","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":"活性酸素を消去する抗酸化物質であるお茶類の抗酸化能比較","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"活性酸素を消去する抗酸化物質であるお茶類の抗酸化能比較","subitem_title_language":"ja"},{"subitem_title":"Comparison of Antioxidant Activity of Green and Black Teas","subitem_title_language":"en"}]},"item_type_id":"3","owner":"22","path":["44"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2010-03-29"},"publish_date":"2010-03-29","publish_status":"0","recid":"541","relation_version_is_last":true,"title":["活性酸素を消去する抗酸化物質であるお茶類の抗酸化能比較"],"weko_creator_id":"22","weko_shared_id":-1},"updated":"2023-12-07T06:24:28.284832+00:00"}