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

  • Authors:
    • Kazuki Harada
    • Chiharu Okano
    • Haruhisa Kadoguchi
    • Yasue Okubo
    • Mami Ando
    • Satoshi Kitao
    • Yoshiyuki Tamura

  • View Affiliations

  • Published online on: October 1, 2003     https://doi.org/10.3892/ijmm.12.4.621
  • Pages: 621-625
Metrics: Total Views: 0 (Spandidos Publications: | PMC Statistics: )
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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.

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Journal Cover

October 2003
Volume 12 Issue 4

Print ISSN: 1107-3756
Online ISSN:1791-244X

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  • Journal Metrics
  • Impact Factor: 5.7
  • Ranked Medicine Research and Experimental
    (total number of cites)
  • CiteScore: 12.3
  • CiteScore Rank: Q1: #28/347 Biochemistry, Genetics and Molecular Biology
  • Source Normalized Impact per Paper (SNIP): 1.022
  • SCImago Journal Rank (SJR): 1.167
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Spandidos Publications style
Harada K, Okano C, Kadoguchi H, Okubo Y, Ando M, Kitao S and Tamura Y: Peroxyl radical scavenging capability of fish sauces measured by the chemiluminescence method. Int J Mol Med 12: 621-625, 2003.
APA
Harada, K., Okano, C., Kadoguchi, H., Okubo, Y., Ando, M., Kitao, S., & Tamura, Y. (2003). Peroxyl radical scavenging capability of fish sauces measured by the chemiluminescence method. International Journal of Molecular Medicine, 12, 621-625. https://doi.org/10.3892/ijmm.12.4.621
MLA
Harada, K., Okano, C., Kadoguchi, H., Okubo, Y., Ando, M., Kitao, S., Tamura, Y."Peroxyl radical scavenging capability of fish sauces measured by the chemiluminescence method". International Journal of Molecular Medicine 12.4 (2003): 621-625.
Chicago
Harada, K., Okano, C., Kadoguchi, H., Okubo, Y., Ando, M., Kitao, S., Tamura, Y."Peroxyl radical scavenging capability of fish sauces measured by the chemiluminescence method". International Journal of Molecular Medicine 12, no. 4 (2003): 621-625. https://doi.org/10.3892/ijmm.12.4.621