Studies on antioxidative action of garlic components isolated from garlic Part II: Effects of garlic components on peroxidase and superoxide dismutase activity

마늘 성분의 산화방지작용에 대한 연구 제2보 과산소 분해효소의 활성에 미치는 영향

In order to study the antioxidative action of the effectient garlic components, peroxidase and superoxide dismutase activity were compared through the in vitro and in vivo experiments. RESULTS : 1. Observing the effects on peroxidase activity of efficient components in vitro, garlic oil, alliin and ethanol fraction showed effective, which was similar to the trend of TBA value, peroxide value and induction time for the first period of lipoperoxide formation in vitro. 2. In vivo experiment with peroxidase activity, the ethanol fraction and garlic oil were effective when intraperitoneally administered as well as orally administered. 3. Considering the superoxide disutase activity in vitro, the garlic oil, alliin and ethanol fraction were effective in efficient components. But non-kaolin fraction inhibited the activity on the contrary. 4. In terms of the efefcts on superoxide dismutase activity in vivo, alliin and garlic oil wee effective in intraperitoneal adminstraton and the ethanol fraction and alliin in oral administration.