Peroxyl radical scavenging capability of fish sauces measured by the chemiluminescence method.
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.
Harada
Kazuki
K
Biotechnology Laboratory, Dept. of Food Science and Technology, National Fisheries University, Ministry of Agriculture, Forestry and Fisheries of Japan, 2-7-1 Nagata-Honmachi, Shimonoseki-shi, Yamaguchi 759-6595, Japan.
Okano
Chiharu
C
Kadoguchi
Haruhisa
H
Okubo
Yasue
Y
Ando
Mami
M
Kitao
Satoshi
S
Tamura
Yoshiyuki
Y
D004305:Dose-Response Relationship, Drug; D005396:Fish Products; D005609:Free Radicals; D020128:Inhibitory Concentration 50; D008163:Luminescent Measurements; D008956:Models, Chemical; D010100:Oxygen / Q000378:metabolism; D010545:Peroxides; D013025:Glycine max
D005609:Free Radicals; D010545:Peroxides; C049375:perhydroxyl radical; D010100:Oxygen