Peroxyl radical scavenging capability of fish sauces measured by the chemiluminescence method

Int J Mol Med. 2003 Oct;12(4):621-5.

Abstract

Oxygen-related free radicals have been suggested as a cause of aging and various diseases, for example, various cancers and rheumatoid arthritis. A radical scavenger as an antioxidant has been sought in foods. Fish sauces are traditional Asian fermented seasonings. Using the luminol chemiluminescence method, the peroxyl radical scavenging capability of fish sauces was examined. From the IC50 values, many fish sauces have been shown to have a strong scavenging capability as well as soy sauces. A scavenging mechanism is also proposed.

MeSH terms

  • Dose-Response Relationship, Drug
  • Fish Products
  • Free Radicals
  • Glycine max
  • Inhibitory Concentration 50
  • Luminescent Measurements*
  • Models, Chemical
  • Oxygen / metabolism
  • Peroxides*

Substances

  • Free Radicals
  • Peroxides
  • perhydroxyl radical
  • Oxygen