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Antioxidative Activity of Extracts of Aged Black Garlic on Oxidation of Human Low Density Lipoprotein

숙성 흑마늘 추출물의 Low Density Lipoprotein (LDL)의 항산화 효과

  • Yang, Seung-Taek (Department of Food Science and Biotechnology, Kyungsung University)
  • 양승택 (경성대학교 식품생명공학과)
  • Published : 2007.10.30

Abstract

This study was developed to assess the antioxidative activity of aged black garlic extract on lipid peroxidation and low density lipoprotein (LDL). Antioxidative activity of aged black garlic extract on human low density lipoprotein (LDL) was investigated by monitoring a barbituric acid reactive substance (TBARS). Electron donating ability (EDA) of aged black garlic, ethanol extract was higher than that alliin and water extract. Aged black garlic water and ethanol extracts inhibited the $Cu^{2+}$ mediated oxidation of human LDL in a dose dependent manner at concentration of 10 and $20\;{\mu}g/ml$. Ethanol extract and water extract of aged black garlic almost completely inhibited J774 mediated LDL oxidation in electrophoretic mobility and conjugated diene. These results indicate that aged black garlic might play a protective antioxidant effects on LDL, probably affecting the structural properties for the LDL oxidation.

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