PROBLEM TO BE SOLVED: To provide a method in which fresh foods are converted to improved high antioxidative foods having enhanced antioxidative potential for the fresh foods so as to realize delivery of them.SOLUTION: There is provided a method for converting fresh foods to high antioxidative foods in which specific antioxidation ability (antioxidative potential) in the foods is improved and a method for realizing delivery of them, in which fresh animal foods or the same plant foods having antioxidative potential at a post harvest stage of just after harvest, fishing or slaughter is subjected to storage process for a predetermined period under ice temperature condition within non freeze temperature band of 0°C or less and the foods are exposed to low temperature load (ice temperature load) under ice temperature condition so that the fresh foods are converted to high antioxidative foods having increased antioxidant content in the foods and retaining high antioxidative potential compared to those before the storage process. There is provided a method for enhancing antioxidation ability of fresh foods and a delivery method for the fresh foods in which the method is applied to fresh foods in an ice temperature storeroom so that delivery of them is realized.SELECTED DRAWING: Figure 1COPYRIGHT: (C)2018,JPO&INPIT【課題】生鮮食材を、該生鮮食材の抗酸化ポテンシャルを増加、向上させた高抗酸化性食材に変換してその流通を図る方法を提供する。【解決手段】生鮮食材を、該食材の有する固有の抗酸化能(抗酸化ポテンシャル)を向上させた高抗酸化性食材に変換する方法及びその流通を図る方法であって、収穫、漁獲、又は屠殺直後のポストハーベスト段階の抗酸化ポテンシャルを有する生鮮動物性食材又は同植物性食材を、0℃以下の未凍結温度帯の氷温条件下で所定の期間に亘って保管処理して、該食材に氷温条件による低温度負荷(氷温負荷)をかけることにより、生鮮食材を、保管処理前と比べて、食材中の抗酸化物質含量を増加、向上させて高抗酸化ポテンシャルを保持させた高抗酸化性食材に変換する生鮮食材の抗酸化能の増強方法、及び該方法を氷温庫内で生鮮食材に適用してその流通を図る生鮮食材の流通方法。【選択図】図1
