Increased anti-oxidative potency of garlic by spontaneous short-term fermentation

Emiko Sato, Masahiro Kohno, Hamasuke Hamano, Yoshimi Niwano

Research output: Contribution to journalArticlepeer-review

89 Citations (Scopus)


Fundamental anti-oxidative properties of 80% ethanol extract from garlic fermented for the relatively short period of time (40 days at 60-70°C, 85-95% relative humidity) were examined. Superoxide dismutase (SOD)-like activity, scavenging activity against hydrogen peroxide and the polyphenol content of the garlic extract were increased 13-folds, more than 10-folds, and 7-folds, respectively, as compared with those of the control garlic extract. The results indicate that relatively short-term spontaneous fermentation potentiates anti-oxidative properties of garlic in fresh form, which is, at least in part, attributable to the increased level of polyphenols. Since superoxide is the primary upstream radical of the chain reaction with reactive oxygen species and hydrogen peroxide is generated from the scavenging reaction by SOD, the fermented- garlic is suggested to possess desirable anti-oxidative properties.

Original languageEnglish
Pages (from-to)157-160
Number of pages4
JournalPlant Foods for Human Nutrition
Issue number4
Publication statusPublished - 2006 Dec


  • Anti-oxidative potency
  • Garlic
  • Polyphenols
  • Radical scavenging


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