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Physiological Activities of Thiacremonone Produced in High Temperature and High Pressure Treated Garlic
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  • Journal title : Preventive Nutrition and Food Science
  • Volume 21, Issue 1,  2016, pp.68-72
  • Publisher : The Korean Society of Food Science and Nutrition
  • DOI : 10.3746/pnf.2016.21.1.68
 Title & Authors
Physiological Activities of Thiacremonone Produced in High Temperature and High Pressure Treated Garlic
Woo, Koan Sik; Hwang, In Guk; Kim, Hyun Young; Lee, Sang Hoon; Jeong, Heon Sang;
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 Abstract
To examine the possibility of using thiacremonone isolated from high-temperature-high-pressure treated garlic, this study investigated the physiological activities properties. The values of hydroxyl, superoxide, hydrogen peroxide, and nitric oxide radical scavenging activities of thiacremonone were 92.50, 65.05, 12.60, and , respectively. On the other hand, the activities of vitamin C were 104.93, 99.43, 42.42, and , and the activities of butylated hydroxyanisole were 37.22, 68.45, 22.47, and , respectively. The value of ACE inhibition activities of thiacremonone and captoprill were 0.265 and , respectively. The value of xanthine oxidase inhibition activities of thiacremonone and allopurinol were 39.430 and , respectively. The value of tyrosinase inhibition activities of thiacremonone and kojic acid were 101.931 and , respectively.
 Keywords
thiacremonone;2,4-dihydroxy-2,5-dimethyl-thiophene-3-one;garlic (Allium sativum L.);radical scavenging;
 Language
English
 Cited by
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