In July-August in 2000 or 2001, using females living in Shiga Prefecture, investigations were conducted on the actual conditions of beverage-drinking habits by drinking occasions. Investigations were also conducted on images toward beverages drunk in chatting time and served to visitors. The results of the investigation are as follows.1) The drinking green tea increased with age, and there was the significant difference between students and females over 40-years old. Barley tea and oolong tea were consumed frequently among females under 39-years old.For breakfast, coffee and milk were consumed among all age groups. In females over 60-years-old, before sleeping, many females drink water or milk.2) Students like black tea than coffee. The preference for black tea decreased with age and the preference for coffee increased with age. In females over 40-years old, both the drinking rate of green tea and the preference for green tea were high and those of black tea were low.3) Regarding beverages in chatting time, no difference in image for green tea among all females was observed. The image for black tea decreased and for green tea increased with a rise in age.4) Regarding beverages for visitors, the image for black tea was strong in young females and green tea was strong in older females.
The ability of various tea catechins to generate H2O2 and the hydroxyl radical in the presence of the Cu2+ ion was investigated and compared with the effect of iron ions. The presence of Cu2+ accelerated the generation of H2O2 by EGC, while EGCg with Cu2+ generated a little H2O2. The presence of iron ions inhibited the generation of H2O2 by EGC. EGC and EC with Cu2+ generated the hydroxyl radical, while EGCg and ECg with Cu2+ did not. The fact that EGCg showed less prooxidative activity than EGC can be explained by the chelating ability of catechin gallates to metal ions under the experimental conditions.
The Standard Food Tables of Japanese Foods was newly revised in 2000, and contains information on all of the vitamins except biotin. Thus, we carried out a survey of vitamin intake in Japanese women who were university seniors majoring a dietitian course. The subjects (n=33) consumed self-selected foods, and food intake was recorded by the weight method. We calculated the vitamin intake except for biotin from the food records using the Standard Food Tables of Japanese Foods. In terms of daily intake, vitamin A was 705±435μg (mean±SD), vitamin D 6±8μg, vitamin E 7, 7±3.0mg, vitamin K 191±156μg, vitamin B1 0.7±0.3mg (0.43±0.15mg/1, 000 kcal), vitamin B2 1.1±0.4mg (0.65±0.18mg/1, 000 kcal), vitamin B6 0.9±0.4mg (0.017±0, 005mg/g protein), vitamin B12 4.4±4.1μg, niacin equivalent 23±7 mg (14.4±4.9mg/1, 000 kcal), pantothenic acid 4.6±1.4mg, folic acid 267±115μg, and vitamin C 73±38mg. All of these averages were around the Japanese Recommended Dietary Allowance (RDA) for level "III (preferable)" of physical activity. Major vitamin A resources were vegetables; vitamin D resources, fish; vitamin E resources, fats and oils and vegetables; vitamin K resources, vegetables; vitamin B1 resources, cereals and animal meats; vitamin B2 resources, various foods; vitamin B6 resources, cereals, vegetables, fish, and animal meats; vitamin B12 resources, fish; niacin equivalent resources, fish, animal meats, and cereals; pantothenic acid resources, various foods; folic acid resources, vegetables; and vitamin C resources, vegetables and potatoes. From this survey, it was found that Japanese women college students consumed many kinds of food, and therefore, their vitamin nutrition was good as compared to the RDA values for level III of physical activity; however, their energy intake (1, 622±3 77 kcal) was lower than the RDA for level III (2, 050 kcal/d). Their strength of physical activity would be level I. Therefore, in consideration of their lifestyle, their energy intakes is considered adequate. In conclusion, a problem for student lifestyle is a shortage of food intake due to lack of exercise.
There are the reports the custom of eating rice gruel made with tea mainly on Western Japan. But its details are not clarified. In order to clarify the eaten reason and origin of it, the range of its custom and distribution in Kyoto, Osaka, Mie, Nara, and Wakayama prefecture in 1999 is investigated by Questionnaire. The Questionnaire was distributed to dietitians (age20-70) living in each area.1) The custom of eating rice gruel made with tea is distributed especially on the border of the prefectures, and also in the seaside districts of Wakayama and Osaka prefectures.2) Next to Wakayama prefecture, Nara prefecture has the most rice gruel made with tea, however this custom in all of them is on the decrease.3) Rice gruel made with tea is called Tyagayu rather than Okaisan by Osaka and Mie prefectures, but called Okaisan by Wakayama prefecture.4) The common materials added to rice gruel made with tea in the five areas are sweet potato, rice cake, and adzuki beans.5) The reason that the custom of eating rice gruel made with tea remains today is that it tastes good.
Washed Escherichia coli ATCC11775 cells were killed by (-)-epigallocatechin (EGC) in the presence of a non-lethal concentration of Cu2+ (1 mumol l-1) without additional H2O2, but not by (-)-epicatechin (EC). EGC alone (< 0.1 mmol l-1) did not reduce the viability of the cells. The survival curve obtained in the presence of EGC and Cu2+ was similar to that obtained in the presence of (-)-adrenaline (EN) and Cu2+.
The range for the custom of eating rice gruel made with tea in Kanzaki-gun Notogawa-cho and Gokasyou--cho, Gamou-gun Hino--cho and Ryuou-cho in the Kotou area of Shiga prefecture was investigated. These areas are located in the Kotou plains, east of Lake Biwa, and are the birthplaces of OUMI SHONIN. The investigation method was done by hearing about the custom of eating rice gruel made with tea from persons of advanced age.1. The persons in these areas lived in ease and comfort.2. They had the custom of eating rice gruel made with salted and dried ume, perilla, ginger, dried orange peel, and black soybean in addition to tea leaves. This rice gruel was called Gomame Tyagayu, Gokaitya, Mametya, and Mamezya.3. They have eat them with the aim of not catching colds in the winter season.
