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Antioxidant activities of garlic polysaccharide and its phosphorylated derivative
- Chen, Junfan, Huang, Gangliang
- International journal of biological macromolecules 2019 v.125 pp. 432-435
- antioxidant activity, carbon, garlic, hydroxyl radicals, nuclear magnetic resonance spectroscopy, phosphorus, phosphorylation, polysaccharides, stable isotopes, superoxide anion
- 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.