Antioxidant activities of garlic polysaccharide and its phosphorylated derivative.
Garlic polysaccharide was extracted by hot water method and phosphorylated. The phosphorylated garlic polysaccharide was confirmed by IR, 13C NMR and 31P NMR spectra. The scavenging effects of garlic polysaccharide and its phosphorylated derivative on hydroxyl radicals and superoxide anion were studied. It showed that garlic polysaccharides had the ability to scavenge hydroxyl radicals and superoxide anions before and after phosphorylation. Within a certain range, the higher the concentration, the stronger the antioxidant ability. Moreover, the phosphorylated derivative had stronger antioxidant ability.
['Chen|Junfan|J|', 'Huang|Gangliang|G|']
D000975:Antioxidants D016166:Free Radical Scavengers D005737:Garlic D017665:Hydroxyl Radical D009682:Magnetic Resonance Spectroscopy D010766:Phosphorylation D011134:Polysaccharides D013481:Superoxides D014867:Water
Antioxidation activities Garlic polysaccharide Phosphorylation Extraction