期刊名称：Journal of Clinical Biochemistry and Nutrition
印刷版ISSN：0912-0009
电子版ISSN：1880-5086
出版年度：2019
卷号：64
期号：2
页码：143-147
DOI：10.3164/jcbn.18-41
出版社：The Society for Free Radical Research Japan
摘要：Ginger ( Zingiber officinale Rosc.) root (or rhizome) has been reported to have antioxidant properties such as reactive oxygen species scavenging activities. Using multiple free-radical scavenging method, we have newly determined the scavenging abilities of ginger roots against five reactive oxygen species, i.e., HO•, O2−•, RO•, tert -BuOO•, and 1O2. After heating grated ginger roots at 80°C for 2 h, nearly 50% decrease in scavenging ability was recorded against 1O2 and tert -BuOO•. Conversely, the O2−• scavenging ability increased by about 56% after heat treatment. Based on the antioxidant activity measurement of the ginger’s components, i.e., 6-gingerol, 6-shogaol, and zingerone, active species acting as antioxidant capacity of ginger was shown. Additionally, ginger’s antioxidant capacity was quantitatively compared with that of rosemary extract, indicating that rosemary is peroxyl specific scavenger while ginger has higher scavenging ability against HO• and 1O2.
