Sato Emiko, Kohno Masahiro, Hamano Hamasuke, Niwano Yoshimi
New Industry Creation Hatchery Center, Tohoku University, 6-6-10 Aoba, Aramaki, Aoba-ku, Sendai, 980-8579, Japan.
Plant Foods Hum Nutr. 2006 Dec;61(4):157-60. doi: 10.1007/s11130-006-0017-5.
Fundamental anti-oxidative properties of 80% ethanol extract from garlic fermented for the relatively short period of time (40 days at 60-70 degrees C, 85-95% relative humidity) were examined. Superoxide dismutase (SOD)-like activity, scavenging activity against hydrogen peroxide and the polyphenol content of the garlic extract were increased 13-folds, more than 10-folds, and 7-folds, respectively, as compared with those of the control garlic extract. The results indicate that relatively short-term spontaneous fermentation potentiates anti-oxidative properties of garlic in fresh form, which is, at least in part, attributable to the increased level of polyphenols. Since superoxide is the primary upstream radical of the chain reaction with reactive oxygen species and hydrogen peroxide is generated from the scavenging reaction by SOD, the fermented- garlic is suggested to possess desirable anti-oxidative properties.
对在相对较短时间（60 - 70摄氏度、相对湿度85 - 95%下发酵40天）发酵的大蒜80%乙醇提取物的基本抗氧化特性进行了研究。与对照大蒜提取物相比，大蒜提取物的超氧化物歧化酶（SOD）样活性、对过氧化氢的清除活性和多酚含量分别提高了13倍、10倍以上和7倍。结果表明，相对短期的自发发酵增强了新鲜大蒜的抗氧化特性，这至少部分归因于多酚水平的提高。由于超氧化物是与活性氧发生链反应的主要上游自由基，而过氧化氢是由SOD的清除反应产生的，因此发酵大蒜被认为具有理想的抗氧化特性。
