PMID- 21125203
OWN - NLM
STAT- MEDLINE
DCOM- 20110214
LR  - 20240317
IS  - 1760-4788 (Electronic)
IS  - 1279-7707 (Linking)
VI  - 14
IP  - 10
DP  - 2010 Dec
TI  - Antioxidant activity of the new black vinegar "IZUMI".
PG  - 845-9
AB  - OBJECTIVES: "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 
      biological antioxidant potential (BAP), as well as RBC deformability using the 
      microchannel array flow method. PARTICIPANTS: Ten healthy, untrained female 
      volunteers participated in this study. MEASUREMENTS: All subjects drank 50 ml of 
      "IZUMI" on a daily basis, and blood samples were collected pre-"IZUMI" (I), after 
      one month "IZUMI" consumption (II), and after two months "IZUMI" consumption 
      (III). The subjects continuously wore a lifecorder during a 7-day period and the 
      nutritional intake was measured before the initial blood sample collection. 
      RESULTS: There were no significant changes in weight, BMI, fat mass, or fat-free 
      mass. There were no significant differences in daily energy consumption, physical 
      activity and nutritional intake. Peripheral blood variables did not change 
      significantly. The drinking of " IZUMI " increased serum BAP level gradually, and 
      after 30 days it was significantly higher as compared to the pre-drinking level. 
      The serum level of d-ROM and blood filtration time (BFT) decreased by drinking 
      "IZUMI"; with d-ROM significantly lower than the pre-drinking level after 30 days 
      and BFT significantly decreased after 60 days (all P < 0.05). CONCLUSIONS: These 
      results suggest that "IZUMI", a Kurosu containing a higher level of amino acids, 
      increases antioxidant activity and reduces oxidative stress and blood filtration 
      time in female subjects.
FAU - Nagashima, M
AU  - Nagashima M
AD  - Department of Sport Life Style Management, National Institute of Fitness and 
      Sports in Kanoya, Kanoya City, Japan. nagasima@nifs-k.ac.jp
FAU - Saito, K
AU  - Saito K
LA  - eng
PT  - Clinical Trial
PT  - Journal Article
PL  - France
TA  - J Nutr Health Aging
JT  - The journal of nutrition, health & aging
JID - 100893366
RN  - 0 (Amino Acids)
RN  - 0 (Antioxidants)
RN  - 0 (Reactive Oxygen Species)
RN  - Q40Q9N063P (Acetic Acid)
SB  - IM
MH  - Acetic Acid/*administration & dosage/adverse effects
MH  - Amino Acids/administration & dosage/adverse effects/analysis
MH  - Antioxidants/*administration & dosage/adverse effects/*metabolism
MH  - *Beverages/adverse effects/analysis
MH  - Diet
MH  - Diet Records
MH  - Erythrocyte Deformability
MH  - Female
MH  - Fermentation
MH  - *Functional Food/adverse effects/analysis
MH  - Humans
MH  - Middle Aged
MH  - Oryza/chemistry/metabolism
MH  - *Oxidative Stress
MH  - Reactive Oxygen Species/*blood
MH  - Seeds/chemistry/metabolism
MH  - Time Factors
EDAT- 2010/12/03 06:00
MHDA- 2011/02/15 06:00
CRDT- 2010/12/03 06:00
PHST- 2010/12/03 06:00 [entrez]
PHST- 2010/12/03 06:00 [pubmed]
PHST- 2011/02/15 06:00 [medline]
AID - S1279-7707(23)02435-1 [pii]
AID - 10.1007/s12603-010-0138-2 [doi]
PST - ppublish
SO  - J Nutr Health Aging. 2010 Dec;14(10):845-9. doi: 10.1007/s12603-010-0138-2.