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filingDate 2004-04-22-04:00^^<http://www.w3.org/2001/XMLSchema#date>
inventor http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_2c40897348ece45f9d246fa54e0d2cb5
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publicationDate 2005-11-04-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationNumber JP-2005304401-A
titleOfInvention Fermentation processed product and production method thereof
abstract PROBLEM TO BE SOLVED: To produce a tetrahydrocurcumin in a high yield, which is safe as a food material or food by using a fermentation process of microorganisms, unlike that produced using a metal catalyst. A food material with a high content of oxidative tetrahydrocurcumin and an excellent antioxidant action, a fermented processed product with high utility value as a raw material of food, a production method thereof, a food material and food using the same provide. SOLUTION: Tetrahydrocurcumin obtained by adding a cyclodextrin to curcumin and then fermenting it is contained, wherein the curcumin is represented by the formula (1). [Wherein, R 1 , R 2 , R 3 and R 4 independently represent a hydrogen atom, a hydroxy group or a lower alkoxy group. It is preferable that it is derived from a turmeric plant and that the fermentation treatment is a treatment using a microorganism containing yeasts. [Chemical 1]
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