the antoxidation of black garlic

the antoxidation of black garlic
Shanghai KOBAYASHI Pharmaceutical Business Co.,Ltd} Shanghai 200031£¬China;2. Bioengineering college, Dalian University, Dalian 116622, Liaoning, China)
Abstract: To explore the antioxidation of black garlic in vivo. 144 rats were divided into 9 groups randomly(control group, model group,´Ógroup, there black garlic groups and there white garlic groups). After i.g.administration with different concentration of black garlic or white garlic for 30 d, rats liver were damaged bybromobenzene. After the damage for 24 h, the contents of malonialdehyde (MDA) in serum and liver tissues were detected. The activities of superoxide dismutase (SOD) and glutathione peroxidase (GSHÒ»Px) in serum and livertissues were measured. Black garlic could reduce the content of MDA and raise the activities of SOD and GSH-Px in serum and liver tissue significantly The effect of black garlic on MDA, SOD and GSHÒ»Px was better than that of white garlic and V}. Conclusion Black garlic has strong activity of antioxidation,which is better than that of white garlic.
Key words: black garlic; white garlic; antioxidation.