Effect of heating on peroxynitrite scavenging capacity of garlic.
作者： José Pedraza-Chaverrí , Omar Noel Medina-Campos , Sabina Segoviano-Murillo
DOI: 10.1016/J.FCT.2006.10.010
关键词: Chemistry 、 Food science 、 Stereochemistry 、 Allium sativum 、 Nordihydroguaiaretic acid 、 Penicillamine 、 GARLIC POWDER 、 Liliaceae 、 Peroxynitrite 、 Aqueous solution 、 Chelation
摘要: The ability to scavenge peroxynitrite (ONOO(-)) was studied in the following aqueous garlic extracts: (a) unheated extract of powder (GP), (b) heated (HGP), (c) raw (RG), (d) (HRG), (e) boiled cloves (BG), (f) microwave-treated (MG), and (g) pickled (PG). All extracts scavenged ONOO(-) a concentration-dependent way. IC(50) (mg/mL) values for each were 0.30+/-0.02 0.35+/-0.04 GP HGP, respectively; 0.84+/-0.08, 0.59+/-0.04, 0.76+/-0.09, 1.71+/-0.19, 1.45+/-0.07 RG, HRG, BG, MG, PG, respectively. scavenging capacity (IC(50) values) not decreased HGP (vs. GP, p>0.05) HRG BG (p>0.05 vs. RG). In contrast, MG PG p<0.001). reference compounds nordihydroguiaretic acid penicillamine 1.1 4.5mug/mL. heating before or after cutting unable eliminate ONOO(-); this significantly MG.
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