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Antioxidant and Acetylcholinesterase Inhibitory Effect of Aged Raw Garlic Extracts  

Jeong, Hee-Rok (Dept. of Food Sci. & Techn., Gyeongsang National Univ.(Insti. of Agric. and Life Sci.))
Jeong, Ji-Hee (Dept. of Food Sci. & Techn., Gyeongsang National Univ.(Insti. of Agric. and Life Sci.))
Jo, Yu-Na (Dept. of Food Sci. & Techn., Gyeongsang National Univ.(Insti. of Agric. and Life Sci.))
Shin, Jung-Hye (Namhae Garlic Research Institue)
Kang, Min-Jung (Namhae Garlic Research Institue)
Sung, Nak-Ju (Namhae Garlic Research Institue)
Heo, Ho-Jin (Dept. of Food Sci. & Techn., Gyeongsang National Univ.(Insti. of Agric. and Life Sci.))
Publication Information
Journal of agriculture & life science / v.45, no.4, 2011 , pp. 113-120 More about this Journal
Abstract
In vitro antioxidant activities and acetylcholinesterase (AChE) inhibitory effects of solvent fractions from aged raw garlic extracts were investigated. Total phenolics fractioned by hexane, chloroform, ethyl acetate and water from Aged raw garlic extracts were 3.70, 23.63, 31.27 and 2.35 mg/g, respectively. We found that ethyl acetate fractions had the highest in ABTS radical scavenging activities, ferric reducing antioxidant power and inhibitory effect on auto-oxidation of linoleic acid. Intracellular ROS accumulation resulting from $H_2O_2$ treatment of PC12 cells was significantly reduced when ethyl acetate fractions were present in the medium compared to PC12 cells treated with $H_2O_2$ only. In addition, we found that ethyl acetate fractions from aged raw garlic extracts resulted in a dose-dependent manner on AChE inhibition. Consequently, our results suggest that ethyl acetate fractions from aged raw garlic extracts may be useful as decreasing agents of oxidative stress and AChE inhibitors.
Keywords
Aged raw garlic extract; Antioxidant activity; Oxidative stress; Acetylcholinesterase;
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