@article{oai:yone.repo.nii.ac.jp:00000013,
 author = {山田,  則子 and 田村,  朝子 and 田渕,  三保子},
 issue = {38},
 journal = {山形県立米沢女子短期大学紀要 = Bulletin of Yonezawa Women's Junior College},
 month = {Jun},
 note = {論文(Article), ABSTRACT : In order to develop new effective use of the Ukogi (Acanthopanax siebldianam ) leaf, the composition characteristics, i.e., proximate component, free amino acids, dietary fiber, minerals, vitamins, polyphenol contents, and the antioxidative property, i.e., DPPH radical-scavenging activity, superoxide dismutase (SOD) like activity, were investigated.  The ukogi leaf contains more vitamin C and calcium than other common vegetables.  Among the free amino acids, the content of glutamine was the highest and that of γ-aminobutylic acid was also high.  It was indicated that the unique flavor and taste of ukogi is attributable to glutamine and other amino acids.  The content of dietary fiber, especially soluble dietary fiber, was also high.  Both SOD like activity and DPPH radical-scavenging activity of ukogi leaf were extremely strong and the highest among dark green or yellow vegetables examined.　Key words : Ukogi (Acanthopanax siebidianum MAKINO), free amino acid, polyphenol copntent, DPPH radical-scavenging activity, superoxide dismutase (SOD) like activity},
 pages = {1--6},
 title = {ウコギの成分特性と抗酸化能},
 year = {2003}
}