FOOD CAPABLE OF ANTIOXIDANT POTENCY ENHANCEMENT

摘要

A food capable of in-vivo antioxidant potency enhancement, comprising a proanthocyanidin and a lipid-soluble antioxidant. Preferably, astaxanthin, ubiquinone, lignans, curcumin or a curcumin derivative is used as the lipid-soluble antioxidant. This food capable of in-vivo antioxidant potency enhancement exhibits an excellent antioxidant activity in living body.