@article{oai:niigata-u.repo.nii.ac.jp:00003628,
 author = {高村, 仁知 and 山口, 智子 and 林, 恵里奈 and 藤本, さつき and 的場, 輝佳},
 issue = {11},
 journal = {日本家政学会誌, 日本家政学会誌},
 month = {Nov},
 note = {The change in radical-scavenging activity while cooking curry made from spices, vegetables, and meat was analyzed by the 1,1-diphenyl-2-picrylhydrazyl-HPLC method. Fifteen kinds of spices generally used in curry all possessed radical-scavenging activity. In particular, the activity of clove, allspice, and cinnamon was extremely high and comparable with that of vegetables. After heating, the radical-scavenging activity of the combination of vegetables and meat increased, while that of mixed spices decreased. Vegetables as well as spices contributed the radical-scavenging activity of curry. In the present research, one serving of curry and rice contained 363 μmol Trolox eq of radical-scavenging activity. The spices contributed approximately 45% of the total radical-scavenging activity of curry and rice.},
 pages = {1127--1132},
 title = {カレーの調理過程におけるラジカル捕捉活性の変化},
 volume = {50},
 year = {1999}
}