The antioxidative effect of black garlic extract on paraquat-induced oxidative stress in ICR mice

Byung Kyu Noh, Jung Kyu Lee, Yong Duk Won, Hyun Jin Park, Sung-Joon Lee

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1 Citation (Scopus)


We investigated the antioxidative effect of black garlic extract (BGE) on paraquat (PQ)-induced oxidative stress in mice. A DPPH radical scavenging activity assay showed that BGE had potent free radical scavenging activity, comparable to that exhibited by vitamin C. Mice were administered with either vitamin C or two levels of BGE by oral gavage for 10 days, with PQ being injected intraperitoneally on day five. It was found that BGE reduced the liver enzyme levels induced by PQ injection in mice. The concentrations of plasma and hepatic malonedialdehyde were both significantly reduced in the BGE groups compared with the levels in the PQ group, whereas the hepatic superoxide dismutase and catalase activities were significantly increased in the BGE groups compared with the PQ group. These findings suggest that BGE has potent antioxidative activities in vivo and thus could prevent the oxidative stress induced by PQ injection in mice by two mechanisms: the induction of antixoxidative enzyme systems and direct scavenging of reactive oxygen species.

Original languageEnglish
Pages (from-to)760-765
Number of pages6
JournalKorean Journal of Food Science and Technology
Issue number6
Publication statusPublished - 2011 Dec 1



  • Antioxidant
  • Black garlic
  • Oxidative stress
  • Paraquat

ASJC Scopus subject areas

  • Food Science
  • Biotechnology
  • Applied Microbiology and Biotechnology

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