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http://dx.doi.org/10.9721/KJFST.2011.43.6.760

The Antioxidative Effect of Black Garlic Extract on Paraquat-induced Oxidative Stress in ICR Mice  

Noh, Byung-Kyu (Division of Food Bioscience and Technology, College of Life Sciences and Biotechnology, Korea University)
Lee, Jung-Kyu (Division of Food Bioscience and Technology, College of Life Sciences and Biotechnology, Korea University)
Won, Yong-Duk (Uiseong Black Garlic Farming Association)
Park, Hyun-Jin (Division of Food Bioscience and Technology, College of Life Sciences and Biotechnology, Korea University)
Lee, Sung-Joon (Division of Food Bioscience and Technology, College of Life Sciences and Biotechnology, Korea University)
Publication Information
Korean Journal of Food Science and Technology / v.43, no.6, 2011 , pp. 760-765 More about this Journal
Abstract
We investigated the antioxidative effect of black garlic extract (BGE) on paraquat (PQ)- induced oxidative stress in mice. A DPPH radical scavenging activity assay showed that BGE had potent free radical scavenging activity, comparable to that exhibited by vitamin C. Mice were administered with either vitamin C or two levels of BGE by oral gavage for 10 days, with PQ being injected intraperitoneally on day five. It was found that BGE reduced the liver enzyme levels induced by PQ injection in mice. The concentrations of plasma and hepatic malonedialdehyde were both significantly reduced in the BGE groups compared with the levels in the PQ group, whereas the hepatic superoxide dismutase and catalase activities were significantly increased in the BGE groups compared with the PQ group. These findings suggest that BGE has potent antioxidative activities in vivo and thus could prevent the oxidative stress induced by PQ injection in mice by two mechanisms: the induction of antixoxidative enzyme systems and direct scavenging of reactive oxygen species.
Keywords
black garlic; antioxidant; oxidative stress; paraquat;
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Times Cited By KSCI : 5  (Citation Analysis)
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