title: Peroxyl radical scavenging capability of fish sauces measured by the chemiluminescence method.
abstract: 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.
authors.affiliation: 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.
authors.forename: Kazuki
authors.initials: K
authors.lastname: Harada
authors.forename: Chiharu
authors.initials: C
authors.lastname: Okano
authors.forename: Haruhisa
authors.initials: H
authors.lastname: Kadoguchi
authors.forename: Yasue
authors.initials: Y
authors.lastname: Okubo
authors.forename: Mami
authors.initials: M
authors.lastname: Ando
authors.forename: Satoshi
authors.initials: S
authors.lastname: Kitao
authors.forename: Yoshiyuki
authors.initials: Y
authors.lastname: Tamura
mesh_terms: 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
chemical_list: D005609:Free Radicals; D010545:Peroxides; C049375:perhydroxyl radical; D010100:Oxygen