Hypochlorous acid scavenging capacity of garlic.
作者： José Pedraza-Chaverrí , Gabriela Arriaga-Noblecía , Omar Noel Medina-Campos
DOI: 10.1002/PTR.2175
关键词:
摘要: The ability of the following aqueous garlic extracts to scavenge hypochlorous acid (HOCl) was studied: (a) unheated extract raw (RG), (b) heated (HRG), (c) boiled cloves (BG) and (d) microwave-treated (MG). HOCl scavenging activity evaluated changes in absorption spectrum catalase (370-450 nm). RG, HRG BG scavenged a concentration-dependent way: IC(50) (mg/mL) values for were 0.339 +/- 0.028, 0.632 0.030 0.690 0.031, respectively. significantly decreased when or (BG HRG, respectively); this eliminated subjected microwave heating value reference compound, ascorbic acid, 0.500 0.049 mg/mL. In summary, concentration-dependently HOCl; but not cloves.
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