차가버섯의 활성산소 제거 능력의 개념 (자작나무님의 글)

<STYLE>P{margin-top:2px;margin-bottom:2px;}</STYLE> 차가가 가지고 있는 활성 산소 제거 능력을 현실적으로 느끼기 위해 몇 가지의 예를 들어보겠 습니다.      [차가버섯과 다른 버섯류의 활성 산소 제거 능력 비교]     <DIV align=left> <TABLE width=441 border=1> <TBODY> <TR> <TD align=middle width=176> 품명</TD> <TD align=middle width=249> 활성 산소 제거  능력</TD></TR> <TR> <TD align=middle width=176> 아가라쿠스</TD> <TD align=middle width=249> 1.5  × 1,000     단위/g</TD></TR> <TR> <TD align=middle width=176> 영  지</TD> <TD align=middle width=249>         630         단위/g</TD></TR> <TR> <TD align=middle width=176> 무용(舞茸)</TD> <TD align=middle width=249> 1.1 × 1,000      단위/g</TD></TR> <TR> <TD align=middle width=176> 산복용(山伏茸)</TD> <TD align=middle width=249> 1.4 × 1,000      단위/g</TD></TR> <TR> <TD align=middle width=176> 상황버섯</TD> <TD align=middle width=249>         110        단위/g</TD></TR> <TR> <TD align=middle width=176> 차가버섯</TD> <TD align=middle width=249> 3.5 × 10,000   단위/g</TD></TR></TBODY></TABLE></DIV>                                 * 위에서 [단위] 라고 표시한 것은 ORP Tester를 사용하여 측정한 단위로 mV로 표시.     * 위의 [단위]는 활성 산소 제거 능력을 표기한 것으로 0mV 이하의 수치이다.     * ORP Tester - 산화 환원 전위 테스터       출처 [가바노아나다케カベノアナタケ 차가버섯]       저자 : 星崎東明 일본 오사카 적십자 병원 부원장      일본 식품연구소           <A name=#1864334988></A> <TABLE style="BORDER-RIGHT: medium none; BORDER-TOP: medium none; BORDER-LEFT: medium none; BORDER-BOTTOM: medium none; BORDER-COLLAPSE: collapse" height=352 cellSpacing=0 cellPadding=0 width=542 border=1> <TBODY> <TR> <TD style="BORDER-RIGHT: #000000 0.12mm solid; BORDER-TOP: #000000 0.12mm solid; BORDER-LEFT: #000000 0.12mm solid; BORDER-BOTTOM: #000000 0.12mm solid" vAlign=center width=227 bgColor=#dafacc colSpan=3 height=33>   환원력이 강해진다(건강에 이롭다)</TD> <TD style="BORDER-RIGHT: #000000 0.12mm solid; BORDER-TOP: #000000 0.12mm solid; BORDER-LEFT: #000000 0.12mm solid; BORDER-BOTTOM: #000000 0.12mm solid" vAlign=center width=315 bgColor=#dafacc colSpan=4 height=33>      산화력이 강해진다(건강에 해롭다)</TD></TR> <TR> <TD style="BORDER-RIGHT: #000000 0.12mm solid; BORDER-TOP: #000000 0.12mm solid; BORDER-LEFT: #000000 0.12mm solid; BORDER-BOTTOM: #000000 0.12mm solid" vAlign=center width=57 height=35> -420mV</TD> <TD style="BORDER-RIGHT: #000000 0.12mm solid; BORDER-TOP: #000000 0.12mm solid; BORDER-LEFT: #000000 0.12mm solid; BORDER-BOTTOM: #000000 0.12mm solid" vAlign=center width=71 height=35> -200mV</TD> <TD style="BORDER-RIGHT: #000000 0.12mm solid; BORDER-TOP: #000000 0.12mm solid; BORDER-LEFT: #000000 0.12mm solid; BORDER-BOTTOM: #000000 0.12mm solid" vAlign=center width=99 height=35> 0mV</TD> <TD style="BORDER-RIGHT: #000000 0.12mm solid; BORDER-TOP: #000000 0.12mm solid; BORDER-LEFT: #000000 0.12mm solid; BORDER-BOTTOM: #000000 0.12mm solid" vAlign=center width=82 height=35> 200mV</TD> <TD style="BORDER-RIGHT: #000000 0.12mm solid; BORDER-TOP: #000000 0.12mm solid; BORDER-LEFT: #000000 0.12mm solid; BORDER-BOTTOM: #000000 0.12mm solid" vAlign=center width=70 height=35> 400mV</TD> <TD style="BORDER-RIGHT: #000000 0.12mm solid; BORDER-TOP: #000000 0.12mm solid; BORDER-LEFT: #000000 0.12mm solid; BORDER-BOTTOM: #000000 0.12mm solid" vAlign=center width=99 height=35> 600mV</TD> <TD style="BORDER-RIGHT: #000000 0.12mm solid; BORDER-TOP: #000000 0.12mm solid; BORDER-LEFT: #000000 0.12mm solid; BORDER-BOTTOM: #000000 0.12mm solid" vAlign=center width=64 height=35> 815mV</TD></TR> <TR> <TD style="BORDER-RIGHT: #000000 0.12mm solid; BORDER-TOP: #000000 0.12mm solid; BORDER-LEFT: #000000 0.12mm solid; BORDER-BOTTOM: #000000 0.12mm solid" vAlign=center width=57 height=81> 9회 죽염 : -260mV 이하</TD> <TD style="BORDER-RIGHT: #000000 0.12mm solid; BORDER-TOP: #000000 0.12mm solid; BORDER-LEFT: #000000 0.12mm solid; BORDER-BOTTOM: #000000 0.12mm solid" vAlign=center width=71 height=81> 생야채류 : -180~+490 수확한날로부터 계속 +로 증가</TD> <TD style="BORDER-RIGHT: #000000 0.12mm solid; BORDER-TOP: #000000 0.12mm solid; BORDER-LEFT: #000000 0.12mm solid; BORDER-BOTTOM: #000000 0.12mm solid" vAlign=center width=99 height=81> 최상알칼릴이온수(생수) : -50mV </TD> <TD style="BORDER-RIGHT: #000000 0.12mm solid; BORDER-TOP: #000000 0.12mm solid; BORDER-LEFT: #000000 0.12mm solid; BORDER-BOTTOM: #000000 0.12mm solid" vAlign=center width=82 height=81> 육류 :+60~+340 </TD> <TD style="BORDER-RIGHT: #000000 0.12mm solid; BORDER-TOP: #000000 0.12mm solid; BORDER-LEFT: #000000 0.12mm solid; BORDER-BOTTOM: #000000 0.12mm solid" vAlign=center width=70 height=81> 우유 : +180~320mV 조미료 : +240~+560</TD> <TD style="BORDER-RIGHT: #000000 0.12mm solid; BORDER-TOP: #000000 0.12mm solid; BORDER-LEFT: #000000 0.12mm solid; BORDER-BOTTOM: #000000 0.12mm solid" vAlign=center width=99 height=81> 천일염 : +480 약품류 : +290~ +640 주류:+340~+570 청량음료: +300~+620</TD> <TD style="BORDER-RIGHT: #000000 0.12mm solid; BORDER-TOP: #000000 0.12mm solid; BORDER-LEFT: #000000 0.12mm solid; BORDER-BOTTOM: #000000 0.12mm solid" vAlign=center width=64 height=81> 수돗물 : +550~+790 </TD></TR> <TR> <TD style="BORDER-RIGHT: #000000 0.12mm solid; BORDER-TOP: #000000 0.12mm solid; BORDER-LEFT: #000000 0.12mm solid; BORDER-BOTTOM: #000000 0.12mm solid" vAlign=center width=542 colSpan=7 height=40> 곡식이나 생야채 종류는 몇 가지를 제외하고는 대부분 +200mV이하로 땅에서 바로 캤을 경우에 환원력이 높다. 또한 삶거나 데치거나 찐 것 보다는 생것이 훨씬 환원력이 높다. 그리고 무농약 재배가 월등히 환원력이 뛰어나다.</TD></TR> <TR> <TD style="BORDER-RIGHT: #000000 0.12mm solid; BORDER-TOP: #000000 0.12mm solid; BORDER-LEFT: #000000 0.12mm solid; BORDER-BOTTOM: #000000 0.12mm solid" vAlign=center width=57 height=49>  </TD> <TD style="BORDER-RIGHT: #000000 0.12mm solid; BORDER-TOP: #000000 0.12mm solid; BORDER-LEFT: #000000 0.12mm solid; BORDER-BOTTOM: #000000 0.12mm solid" vAlign=center width=170 colSpan=2 height=49> 옥수수 : -100(바로캔 것), +185(찐것) +271(삶은 것) 오이 : -120(바로캔 것) +172(일주일 후)</TD> <TD style="BORDER-RIGHT: #000000 0.12mm solid; BORDER-TOP: #000000 0.12mm solid; BORDER-LEFT: #000000 0.12mm solid; BORDER-BOTTOM: #000000 0.12mm solid" vAlign=center width=82 height=49> 토마토 : +129(바로캔것) +238(수경재배)</TD> <TD style="BORDER-RIGHT: #000000 0.12mm solid; BORDER-TOP: #000000 0.12mm solid; BORDER-LEFT: #000000 0.12mm solid; BORDER-BOTTOM: #000000 0.12mm solid" vAlign=center width=70 height=49>  </TD> <TD style="BORDER-RIGHT: #000000 0.12mm solid; BORDER-TOP: #000000 0.12mm solid; BORDER-LEFT: #000000 0.12mm solid; BORDER-BOTTOM: #000000 0.12mm solid" vAlign=center width=99 height=49>  </TD> <TD style="BORDER-RIGHT: #000000 0.12mm solid; BORDER-TOP: #000000 0.12mm solid; BORDER-LEFT: #000000 0.12mm solid; BORDER-BOTTOM: #000000 0.12mm solid" vAlign=center width=64 height=49>  </TD></TR> <TR> <TD style="BORDER-RIGHT: #000000 0.12mm solid; BORDER-TOP: #000000 0.12mm solid; BORDER-LEFT: #000000 0.12mm solid; BORDER-BOTTOM: #000000 0.12mm solid" vAlign=center width=57 height=41>  </TD> <TD style="BORDER-RIGHT: #000000 0.12mm solid; BORDER-TOP: #000000 0.12mm solid; BORDER-LEFT: #000000 0.12mm solid; BORDER-BOTTOM: #000000 0.12mm solid" vAlign=center width=252 colSpan=3 height=41> 고구마 : -172(바로캔 것) +263(찐것) 인삼 : -178(바로캔것) +123(시판된것) +244(수경재배)</TD> <TD style="BORDER-RIGHT: #000000 0.12mm solid; BORDER-TOP: #000000 0.12mm solid; BORDER-LEFT: #000000 0.12mm solid; BORDER-BOTTOM: #000000 0.12mm solid" vAlign=center width=70 height=41>  </TD> <TD style="BORDER-RIGHT: #000000 0.12mm solid; BORDER-TOP: #000000 0.12mm solid; BORDER-LEFT: #000000 0.12mm solid; BORDER-BOTTOM: #000000 0.12mm solid" vAlign=center width=99 height=41>  </TD> <TD style="BORDER-RIGHT: #000000 0.12mm solid; BORDER-TOP: #000000 0.12mm solid; BORDER-LEFT: #000000 0.12mm solid; BORDER-BOTTOM: #000000 0.12mm solid" vAlign=center width=64 height=41>  </TD></TR></TBODY></TABLE> <도표참조 : 長生食品早死食品 중, 실험재료 : 일본>     차가버섯의 활성 산소 제거 능력을  야채류와 비교해서 잘 살펴보시기 바랍니다.