Peroxyl radical scavenging capability of fish sauces measured by the chemiluminescence method.
Peroxyl radical scavenging capability of fish sauces measured by the chemiluminescence method.
复制标题
化学发光法测定鱼露的过氧自由基清除能力。
DOI：
10.3892/ijmm.12.4.621
复制
发表时间：
2003
影响因子：
5.4
通讯作者：
Yoshiyuki Tamura
中科院分区：
文献类型：
--
作者：
K. Harada;C. Okano;Haruhisa Kadoguchi;Yasue Okubo;M. Ando;S. Kitao;Yoshiyuki Tamura
与氧有关的自由基被认为是衰老和各种疾病的原因，例如各种癌症和类风湿性关节炎。人们一直在食品中寻找一种自由基清道夫作为抗氧化剂。鱼露是传统的亚洲发酵调味料。采用鲁米诺化学发光法，检测了鱼露对过氧化氢自由基的清除能力。从IC50值来看，许多鱼露和酱油一样具有很强的清除能力。并提出了一种清除机制。
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.