ANTIOXIDANT AND RADICAL SCAVENGING EFFECTS OF AGED GARLIC EXTRACT AND ITS CONSTITUENTS

被引：335

作者：

IMAI, J ^{[1
]}

IDE, N ^{[1
]}

NAGAE, S ^{[1
]}

MORIGUCHI, T ^{[1
]}

MATSUURA, H ^{[1
]}

ITAKURA, Y ^{[1
]}

机构：

[1] WAKUNAGA PHARMACEUT CO LTD, INST OTC RES, HIROSHIMA 72964, JAPAN

来源：

PLANTA MEDICA | 1994年 / 60卷 / 05期

关键词：

ALLIUM SATIVUM; ALLIACEAE; LOW LEVEL CHEMILUMINESCENCE; RADICAL SCAVENGING ACTIVITY; 1,1-DIPHENYL-2-PICRYLHYDRAZYL (DPPH); ANTIOXIDANT ACTIVITY;

D O I：

10.1055/s-2006-959522

中图分类号：

Q94 [植物学];

学科分类号：

071001 ;

摘要：

The antioxidant properties of three garlic preparations and organosulfur compounds in garlic have been determined. Aged garlic extract inhibited the emission of low level chemiluminescence and the early formation of thiobarbituric acid-reactive substances (TBA-RS) in liver microsomal fraction initiated by t-butyl hydroperoxide. However, the water extracts of raw and heat-treated garlic enhanced the emission of low level chemiluminescence, Among the variety of organosulfur compounds, S-allylcysteine (SAC) and S-allylmercaptocysteine (SAMC), the major organosulfur compounds found in aged garlic extract, showed radical scavenging activity in both chemiluminescence and 1,1-diphenyl-2-picrylhydrazyl (DPPH) assays, indicating that these compounds may play an important role in the antioxidative activity of aged garlic extract.

引用

页码：417 / 420

页数：4

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