| 摘要 |
PROBLEM TO BE SOLVED: To provide a method for enhancing antioxidative ability of food by saving expensive carnosine, effectively using a carnosine preparation or a carnosine-containing food, using both a naturally occurring antioxidant having unstable antioxidative ability and poor durability together with carnosine or its preparation or adding carnosine or its preparation to a naturally occurring food containing the antioxidative component of the antioxidant and to obtain an antioxidative ability enhancer for a food. SOLUTION: This method for enhancing an antioxidative ability of a food comprises combining carnosine, its preparation or a food containing carnosine as an active ingredient with a flavonoid-based, a carotenoid-based, a polyphenol- based or a retinoid-based naturally occurring antioxidant or a naturally occurring food containing its antioxidative component. This antioxidative ability enhancer is used for the method for enhancing an antioxidative ability of a food. |
