Harada Kazuki, Okano Chiharu, Kadoguchi Haruhisa, Okubo Yasue, Ando Mami, Kitao Satoshi, Tamura Yoshiyuki
Biotechnology Laboratory, Dept. of Food Science and Technology, National Fisheries University, Ministry of Agriculture, Forestry and Fisheries of Japan, 2-7-1 Nagata-Honmachi, Shimonoseki-shi, Yamaguchi 759-6595, Japan.
Int J Mol Med. 2003 Oct;12(4):621-5.
Oxygen-related free radicals have been suggested as a cause of aging and various diseases, for example, various cancers and rheumatoid arthritis. A radical scavenger as an antioxidant has been sought in foods. Fish sauces are traditional Asian fermented seasonings. Using the luminol chemiluminescence method, the peroxyl radical scavenging capability of fish sauces was examined. From the IC50 values, many fish sauces have been shown to have a strong scavenging capability as well as soy sauces. A scavenging mechanism is also proposed.
