Measurement of the radical scavenging activity of chicken jelly soup, a part of the medicated diet, ‘Yakuzen’, made from gelatin gel food ‘Nikogori’, using chemiluminescence and electron spin resonance methods

We reported that gelatin gel 'Nikogori' soup made from the collagen in chicken wing meat, which is a part of the medicated diet 'Yakuzen', has high peroxyl and hydroxyl radical scavenging activities as the antioxidative capacity using chemiluminescence and electron spin resonance methods. The peroxyl radical scavenging activity of the soy sauce and chicken jelly 'Nikogori' soup sample was much higher than that of the chicken-only sample (control) at 100°C heating for 60 min, although the addition of soy sauce only slightly enhanced the hydroxyl radical scavenging activity. Although the addition of garlic slightly enhanced the hydroxyl radical scavenging activity, it strongly inhibited the peroxyl radical scavenging activity. We found that chicken jelly 'Nikogori' soup only and soup with the addition of soy sauce had the highest antioxidative capacity as part of the medicated diet, 'Yakuzen'.