School of Food Science and Biotechnology (BK21 plus), Kyungpook National University , Daegu 702-701, Republic of Korea.
J Agric Food Chem. 2014 Feb 26;62(8):1875-80. doi: 10.1021/jf500603v. Epub 2014 Feb 17.
Although garlic (Allium sativum) has been extensively studied for its health benefits, sprouted garlic has received little attention. We hypothesized that sprouting garlic would stimulate the production of various phytochemicals that improve health. Ethanolic extracts from garlic sprouted for different periods had variable antioxidant activities when assessed with in vitro assays, including the 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity assay and the oxygen radical absorbance capacity assay. Extracts from garlic sprouted for 5 days had the highest antioxidant activity, whereas extracts from raw garlic had relatively low antioxidant activity. Furthermore, sprouting changed the metabolite profile of garlic: the metabolite profile of garlic sprouted for 5-6 days was distinct from the metabolite profile of garlic sprouted for 0-4 days, which is consistent with the finding that garlic sprouted for 5 days had the highest antioxidant activity. Therefore, sprouting may be a useful way to improve the antioxidant potential of garlic.
虽然大蒜（Allium sativum）的健康益处已经得到了广泛的研究，但发芽的大蒜却很少受到关注。我们假设发芽的大蒜会刺激产生各种改善健康的植物化学物质。用体外试验评估不同发芽期的大蒜的乙醇提取物具有不同的抗氧化活性，包括 2,2-二苯基-1-苦基肼自由基清除活性测定和氧自由基吸收能力测定。发芽 5 天的大蒜提取物具有最高的抗氧化活性，而未发芽的大蒜提取物的抗氧化活性相对较低。此外，发芽改变了大蒜的代谢物谱：发芽 5-6 天的大蒜的代谢物谱与发芽 0-4 天的大蒜的代谢物谱明显不同，这与发芽 5 天的大蒜具有最高的抗氧化活性的发现一致。因此，发芽可能是提高大蒜抗氧化能力的一种有用方法。
