Antioxidant activity of the new black vinegar “IZUMI”

• Published in: The Journal of nutrition, health & aging Vol. 14; no. 10; pp. 845 - 849
• Main Authors: Nagashima, M., Saito, K.
• Format: Journal Article
• Language: English
• Published: Paris Elsevier Masson SAS 01.12.2010; Springer-Verlag; Springer; Springer Nature B.V
• Subjects: Acetic Acid - administration & dosage; Acetic Acid - adverse effects; Aging; Amino Acids - administration & dosage; Amino Acids - adverse effects; Amino Acids - analysis; antioxidant; Antioxidants - administration & dosage; Antioxidants - adverse effects; Antioxidants - metabolism; Beverages - adverse effects; Beverages - analysis; Biological and medical sciences; blood filtration time; Diet; Diet Records; Erythrocyte Deformability; Feeding. Feeding behavior; Female; Fermentation; Functional Food - adverse effects; Functional Food - analysis; Fundamental and applied biological sciences. Psychology; Geriatrics/Gerontology; Humans; Medicine; Medicine & Public Health; Middle Aged; Neurosciences; Nutrition; Oryza - chemistry; Oryza - metabolism; Oxidative Stress; Primary Care Medicine; Quality of Life Research; Reactive Oxygen Species - blood; Seeds - chemistry; Seeds - metabolism; Time Factors; unpolished rice; Vertebrates: anatomy and physiology, studies on body, several organs or systems; Vinegar; blood filtration time; unpolished rice; antioxidant; Vinegar; Filtration; Activity; Metabolic diseases; Black; Antioxidant; Blood; Rice

“IZUMI” is a new kind of vinegar resulting from an improvement in the manufacturing method of Kurosu, a traditional vinegar product made from unpolished rice. We evaluated the antioxidant activity of this new Kurosu by means of measuring the level of diacron-reactive oxygen metabolites (d-ROM), the...