| 摘要 |
<P>PROBLEM TO BE SOLVED: To effectively utilize an excellent anti-oxidation capacity of a polyphenol, especially proanthocyanidine contained in wine production residue, in a food material and food area. <P>SOLUTION: This anti-oxidative functional food material is obtained by drying the wine production residue and crushing. Also by mixing the anti-oxidative functional food material with a general food materials, a processed food containing the anti-oxidative functional food material is obtained. <P>COPYRIGHT: (C)2005,JPO&NCIPI |
