{"created":"2021-03-01T06:06:40.607674+00:00","id":4855,"links":{},"metadata":{"_buckets":{"deposit":"ddeecd59-66f1-4ade-94b8-222b2dbc6441"},"_deposit":{"id":"4855","owners":[],"pid":{"revision_id":0,"type":"depid","value":"4855"},"status":"published"},"_oai":{"id":"oai:teapot.lib.ocha.ac.jp:00004855","sets":["226:216:221"]},"control_number":"4855","item_12_biblio_info_8":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2004-05","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"3","bibliographicPageEnd":"210","bibliographicPageStart":"203","bibliographicVolumeNumber":"50","bibliographic_titles":[{"bibliographic_title":"Journal of nutritional science and vitaminology"}]}]},"item_12_description_17":{"attribute_name":"フォーマット","attribute_value_mlt":[{"subitem_description":"application/pdf","subitem_description_type":"Other"}]},"item_12_description_46":{"attribute_name":"資源タイプ","attribute_value_mlt":[{"subitem_description":"学術雑誌論文","subitem_description_type":"Other"}]},"item_12_description_6":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"Oxidized low-density lipoprotein (LDL) is considered a risk factor in atherosclerosis, and polyphenols are the potential agents to inhibit the oxidation of LDL. We determined the polyphenol contents and the antioxidant activities of commonly consumed vegetables in Vietnam and assessed the quantity of the polyphenol intake from vegetables in the current Vietnamese diet. The polyphenol contents in 30 kinds of vegetables was determined by the Folin-Ciocalteu method. The antioxidant activities of vegetables were evaluated by measuring the oxidation of LDL and the reduction of the 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical. In this study, some herbs and edible wild vegetables possessed high contents of polyphenols and antioxidant activities. Among green vegetables, sweet potato leaves showed both a high polyphenol content and antioxidant activity. The mean polyphenol daily intake of the Vietnamese was a 595 mg catechin equivalent. Water spinach, a kind of green vegetable, contributed the highest amount (45%) of the total polyphenol intake, followed by other green vegetables. Neither herbs nor edible wild vegetables\\<br/>contributed significantly to the total polyphenol intake due to their low consumption. Green vegetables are therefore considered very important sources of polyphenol intake for the Vietnamese.","subitem_description_type":"Abstract"}]},"item_12_publisher_36":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"日本ビタミン学会"}]},"item_12_relation_54":{"attribute_name":"異版である","attribute_value_mlt":[{"subitem_relation_type":"isVersionOf","subitem_relation_type_id":{"subitem_relation_type_id_text":"http://ci.nii.ac.jp/naid/110002703987","subitem_relation_type_select":"URI"}}]},"item_12_rights_14":{"attribute_name":"権利","attribute_value_mlt":[{"subitem_rights":"日本ビタミン学会"},{"subitem_rights":"本文データは学協会の許諾に基づきCiNiiから複製したものである"}]},"item_12_select_19":{"attribute_name":"著者版フラグ","attribute_value_mlt":[{"subitem_select_item":"publisher"}]},"item_12_source_id_11":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AA00703822","subitem_source_identifier_type":"NCID"}]},"item_12_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"03014800","subitem_source_identifier_type":"ISSN"}]},"item_12_subject_20":{"attribute_name":"日本十進分類法","attribute_value_mlt":[{"subitem_subject":"490","subitem_subject_scheme":"NDC"}]},"item_12_subject_24":{"attribute_name":"NIIサブジェクト","attribute_value_mlt":[{"subitem_subject":"医学","subitem_subject_scheme":"Other"}]},"item_12_text_18":{"attribute_name":"形態","attribute_value_mlt":[{"subitem_text_value":"804785 bytes"}]},"item_12_text_47":{"attribute_name":"資源タイプ・ローカル","attribute_value_mlt":[{"subitem_text_value":"学術雑誌論文"}]},"item_12_text_48":{"attribute_name":"資源タイプ・NII","attribute_value_mlt":[{"subitem_text_value":"Journal Article"}]},"item_12_text_49":{"attribute_name":"資源タイプ・DCMI","attribute_value_mlt":[{"subitem_text_value":"text"}]},"item_12_text_50":{"attribute_name":"資源タイプ・ローカル表示コード","attribute_value_mlt":[{"subitem_text_value":"01"}]},"item_12_text_79":{"attribute_name":"所属","attribute_value_mlt":[{"subitem_text_value":"Institute of Environmental Science of Human Life, Ochanomizu University:National Institute of Nutrition"},{"subitem_text_value":"Institute of Environmental Science of Human Life, Ochanomizu University"},{"subitem_text_value":"Institute of Environmental Science of Human Life, Ochanomizu University"},{"subitem_text_value":"Department of Food and Nutrition, Japan Women's University"},{"subitem_text_value":"National Institute of Nutrition"},{"subitem_text_value":"Department of Nutrition, School of Medicine, The University of Tokushima"},{"subitem_text_value":"First Department of Internal Medicine, National Defense Medical College"},{"subitem_text_value":"Institute of Environmental Science of Human Life, Ochanomizu University"}]},"item_1622774516477":{"attribute_name":"出版タイプ","attribute_value_mlt":[{"subitem_version_resource":"http://purl.org/coar/version/c_970fb48d4fbd8a85","subitem_version_type":"VoR"}]},"item_access_right":{"attribute_name":"アクセス権","attribute_value_mlt":[{"subitem_access_right":"open access","subitem_access_right_uri":"http://purl.org/coar/access_right/c_abf2"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"THU, Nghiem Nguyet"}],"nameIdentifiers":[{"nameIdentifier":"88935","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"SAKURAI, Chika"}],"nameIdentifiers":[{"nameIdentifier":"88936","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"UTO, Harumi"}],"nameIdentifiers":[{"nameIdentifier":"88937","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Nguyen Van, CHUYEN"}],"nameIdentifiers":[{"nameIdentifier":"88938","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"LIEN, Do Thi Kim"}],"nameIdentifiers":[{"nameIdentifier":"88939","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"YAMAMOTO, Shigeru"}],"nameIdentifiers":[{"nameIdentifier":"88940","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"OHMORI, Reiko"}],"nameIdentifiers":[{"nameIdentifier":"88941","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"KONDO, Kazuo"}],"nameIdentifiers":[{"nameIdentifier":"88942","nameIdentifierScheme":"WEKO"}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2018-04-23"}],"displaytype":"detail","filename":"J of nutritional science and vitaminology50(3)_sakuraiutokondo.pdf","filesize":[{"value":"804.8 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"J of nutritional science and vitaminology50(3)_sakuraiutokondo.pdf","url":"https://teapot.lib.ocha.ac.jp/record/4855/files/J of nutritional science and vitaminology50(3)_sakuraiutokondo.pdf"},"version_id":"a3574cfc-846c-4290-a6ee-d0c0a1a73259"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"polyphenol","subitem_subject_scheme":"Other"},{"subitem_subject":"antioxidant","subitem_subject_scheme":"Other"},{"subitem_subject":"vegetable","subitem_subject_scheme":"Other"},{"subitem_subject":"Vietnamese","subitem_subject_scheme":"Other"},{"subitem_subject":"LDL oxidation","subitem_subject_scheme":"Other"}]},"item_language":{"attribute_name":"言語","attribute_value_mlt":[{"subitem_language":"eng"}]},"item_resource_type":{"attribute_name":"資源タイプ","attribute_value_mlt":[{"resourcetype":"journal article","resourceuri":"http://purl.org/coar/resource_type/c_6501"}]},"item_title":"The Polyphenol Content and Antioxidant Activities of the Main Edible Vegetables in Northern Vietnam","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"The Polyphenol Content and Antioxidant Activities of the Main Edible Vegetables in Northern Vietnam","subitem_title_language":"en"}]},"item_type_id":"12","owner":"17","path":["221"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2009-05-01"},"publish_date":"2009-05-01","publish_status":"0","recid":"4855","relation_version_is_last":true,"title":["The Polyphenol Content and Antioxidant Activities of the Main Edible Vegetables in Northern Vietnam"],"weko_creator_id":"17","weko_shared_id":-1},"updated":"2022-12-12T06:02:38.350251+00:00"}