Antioxidant activities of garlic polysaccharide and its phosphorylated derivative

Garlic polysaccharide was extracted by hot water method and phosphorylated. The phosphorylated garlic polysaccharide was confirmed by IR, C-13 NMR and P-31 NMR spectra. The scavenging effects of garlic polysaccharide and its phosphorylated derivative on hydroxyl radicals and superoxide anion were studied. It showed that garlic polysaccharides had the ability to scavenge hydroxyl radicals and superoxide anions before and after phosphorylation. Within a certain range, the higher the concentration, the stronger the antioxidant ability. Moreover, the phosphorylated derivative had stronger antioxidant ability. (C) 2018 Elsevier B.V. All rights reserved.