The antioxidant activities of garlic polysaccharide and its derivatives

Garlic was used as raw material to extract garlic polysaccharide (P) with hot water extraction method. IR and NMR spectra showed that the preparation of sulfated garlic polysaccharide (SP), phosphorylated garlic polysaccharide (PP) and carboxymethylated garlic polysaccharide (CMP) was successful. The sugar content of P, SP, PP and CMP was determined, and their degree of substitution was measured. Hydroxyl radical scavenging ability, superoxide anion scavenging ability, significant reduction capacity, and anti-lipid peroxidation ability of P, SP, PP, CMP and V_C were determined. It showed that the introduction of substituents had different effects on the antioxidant activities of P.