@article{oai:tenshi.repo.nii.ac.jp:00000065,
 author = {IWABUCHI, Eriko and 岩渕, 絵里子 and 荒川, 義人 and IWABUCHI, Eriko and 岩渕, 絵里子 and アラカワ, ヨシヒト and IWABUCHI, Eriko and 岩渕, 絵里子 and ARAKAWA, Yoshihito},
 journal = {天使大学紀要, Bulletin of Tenshi College},
 month = {Mar},
 note = {P(論文), We are currently dealing with challenges, such as change in diet, superfluous stress, and environmental destruction. As a result, high level of active oxygen and freeradicals are generated. In order to identify lifestyle .choices to eliminate these substance, antioxidative substances are required and it may be necessary to take in polyphenol and vitamins with antioxidative activity. The onion contains numerous antioxidative substances, such as quercetin and other polyphenol, and is thus attracting attention. This report describes the antioxidative activity of the onion based on several experiment. (1) It became clear that the antioxidative activity of the onion changes greatly with cultivars. (2) Although the contribution of polyphenol, such as quercetin was considered to be large, the antioxidative activity of an onion requires many kinds of other compounds.},
 pages = {21--25},
 title = {たまねぎの抗酸化活性に関する研究},
 volume = {4},
 year = {2004},
 yomi = {イワブチ, エリコ and アラカワ, ヨシヒト and イワブチ, エリコ and イワブチ, エリコ}
}