@article{oai:u-ryukyu.repo.nii.ac.jp:02007837,
 author = {Uezu, Eiko and Fu, Churan and Kyan, Chie and Nago, Chihiro and 上江洲, 榮子 and 付, 楚然 and 喜屋武,千 恵 and 名護, ちひろ},
 issue = {2},
 journal = {国際琉球沖縄論集, International Review of Ryukyuan and Okinawan Studies},
 month = {Mar},
 note = {Increased longevity among the population of Okinawa has led to considerable international interest in the role that the local diet and custom might play in this phenomenon. The research has indicated that flowers used for the food have potential health benefit. To explore their value as functional foods, the antioxidative properties of Hibiscus rosa-sinensis, which is the most common flower in Okinawa, was evaluated. The antioxidative activity of three types of the flower-red, orange, and yellow-was assessed using a DPPH method. The antioxidative activity was found to be highest in the red flowers and lowest in the orange flowers, while the yellow flowers displaying the intermediate level of the activity. By comparing their colors to determine their antioxidative activity, we have found that this type of Hibiscus has high antioxidative activity and that there is no obvious regular pattern. In addition, the content of several types of carotenoid was measured in the yellow flowers. The level of cryptoxanthin was 158μg/100g., 紀要論文},
 pages = {163--167},
 title = {Comparison of Antioxidative Activity among Different Types of Hibiscus},
 year = {2013}
}