Aged Garlic Extract Scavenges Superoxide Radicals

作者：Morihara Naoaki^*; Hayama Minoru; Fujii Hirotada

来源：Plant Foods for Human Nutrition, 2011, 66(1): 17-21.

DOI：10.1007/s11130-011-0216-6

• Aged garlic extract
• Electron spin resonance
• Free radical
• Neutrophil
• Superoxide

There is increasing evidence to suggest that many degenerative or pathological processes, such as aging, cancer, and coronary heart disease, are related to reactive oxygen species and radical-mediated reactions. We examined the effectiveness of aged garlic extract (AGE), a garlic preparation rich in water-soluble cysteinyl moieties, and its component for scavenging of superoxide by using the hypoxanthine-xanthine oxidase and human neutrophils. In the hypoxanthine-xanthine oxidase system, electron spin resonance showed that aged garlic extract scavenged superoxide radicals in a dose-dependent manner up to 54%. The EC(50) value of aged garlic extract for the superoxide radical scavenging effect was 0.80 mg/ml. N-alpha-(1-deoxy-D-fructos-1-yl)-L-arginine (25.9%) and (1S, 3S)-1-methyl-1,2,3,4-tetrahydro-beta-carboline-1,3-dicarboxylic acid (20.8%), water-soluble moieties of AGE, also exerted superoxide scavenging effects. Phorbol 12-myristate 13-acetate-activated human neutrophils produced superoxide radical of 56.6 +/- 9.27 nmol/min/10(7) cells. Aged garlic extract (3 mg/ml) significantly inhibited superoxide production in comparison to the control. These data suggest that aged garlic extract may be useful for preventing diseases associated with reactive oxygen species.

• 出版日期2011-3