Superoxide anion-scavenging activity of foods produced in Kochi prefecture [Japanese]

摘要

Foods produced in Kochi Prefecture were extracted by water or 80% ethanol. Superoxide anion-scavenging activities (SOSA) of those extracts were measured by ESR, chemiluminometric FIA (CL-FIA) and colorimetry using highly water-soluble tetrazolium salt (WST-1). Anaerobically treated tea leaf (Gabaroncha) and post-heating fermented tea leaf (Goishicha) showed high SOSA comparable to green tea leaf.