Ando Mami, Harada Kazuki, Kitao Satoshi, Kobayashi Makio, Tamura Yoshiyuki
Department of Human Nutrition, Faculty of Human Life Science, Yamaguchi Prefectural University, 3-2-1 Sakurabatake, Yamaguchi-shi, Yamaguchi 753-850, Japan.
Int J Mol Med. 2003 Dec;12(6):923-8.
Oxygen-related free radicals have been suggested as a cause of aging and various diseases, for example, various cancers and rheumatoid arthritis. Because of this a radical scavenger as an antioxidant has been sought in food materials. Soy sauce is a traditional fermented seasoning of East Asian countries and is available throughout the world. The relationship between the peroxyl radical scavenging capability using the luminol chemiluminescence method and melanoidin, the main product from aminocarbonylation, i.e., Maillard reaction, from soy sauce was examined. In this study, we report that soy sauce has a very high antioxidative capacity and from the comparisons of the IC50 values of 26 soy sauces in the case of the optical density of the soy sauce's color being standardized, it was found that not only melanoidin is an antioxidative product, but also other products have strong antioxidative properties.
氧自由基被认为是衰老和各种疾病的一个原因，例如各种癌症和类风湿性关节炎。因此，人们一直在食品原料中寻找作为抗氧化剂的自由基清除剂。酱油是东亚国家的传统发酵调味料，在全世界都有。使用鲁米诺化学发光法研究了酱油中过氧自由基清除能力与氨基羰基化（即美拉德反应）的主要产物类黑素之间的关系。在本研究中，我们报告酱油具有非常高的抗氧化能力，并且在酱油颜色的光密度标准化的情况下，通过对26种酱油的IC50值进行比较发现，不仅类黑素是一种抗氧化产物，其他产物也具有很强的抗氧化性能。
