著者

Yoshimi Sueishi Hiroaki Masamoto Yashige Kotake

出版者

SOCIETY FOR FREE RADICAL RESEARCH JAPAN

雑誌

Journal of Clinical Biochemistry and Nutrition (ISSN:09120009)

巻号頁・発行日

pp.18-41, (Released:2018-12-05)

参考文献数

19

被引用文献数

11

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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.