| 摘要 |
PROBLEM TO BE SOLVED: To provide a new antioxidative substance derived from meat, which is based on the finding that the use of a special natural antioxidant derived from a plant together with an antioxidative substance derived from meat, exhibits an intensifying effect on the antioxidant activities of these natural antioxidants, and to provide an effective method of using the antioxidative substance. SOLUTION: This antioxidative substance is obtained by subjecting meat to heat treatment at a temperature of >=65 deg.C. The method comprises the intensification of the antioxidative property of a processed food by adding the substance into the processed food or its constituting raw material. When added into a processed food containing a compound having natural antioxidative activity especially of flavonoid type, carotenoid type or polyphenol type, or its constituting raw material, or added into a processed food or its constituting raw material together with one or more kinds of these natural antioxidants, the antioxidative substance has a large synergistic effect on antioxidative activities.
|
