Black garlic extracts had higher antioxidant and angiotensin I converting enzyme (ACE) inhibitory potential than raw garlic extracts. Black garlic extract contained large amounts of Amadori compounds (ACs), especially N-(1-deoxy-D-fructos-1-yl)-l-arginine (Fru-Arg) (1.0–5.0 mg/g), while no ACs were detected in raw garlic extracts. The antioxidant potential of eight individual ACs present in black garlic was characterized in FRAP, ABTS and ORAC assays. ACs had moderate FRAP values, 2–5 times lower than ascorbic acid (AA). The Fe³⁺ reducing mechanism of ACs probably includes 2, 3-enolization of the carbohydrate of ACs and formation of the enolate complex with Fe³⁺. Fru-Arg and N-(1-deoxy-D-fructos-1-yl)-l-phenylalanine could effectively scavenge ABTS radical, nearly the same scavenging activities as AA or Trolox. N-(1-deoxy-D-fructos-1-yl)-l-methionine (Fru-Met) followed by N-(1-deoxy-D-fructos-1-yl)-l-histidine had almost the same ORAC power with AA and at low concentrations, Fru-Met even showed higher ORAC value than AA. These results suggest that ACs probably contributed to antioxidant and ACE inhibitory activities of black garlic extract.

黑蒜提取物比生蒜提取物具有更高的抗氧化剂和血管紧张素I转化酶（ACE）抑制潜能。黑蒜提取物含有大量的Amadori化合物（AC），尤其是N-（1-脱氧-D-果糖-1-基）-1-精氨酸（Fru-Arg）（1.0-5.0 mg / g），而没有ACs在未加工的大蒜提取物中被检出。用FRAP，ABTS和ORAC分析表征了黑蒜中存在的8种AC的抗氧化能力。AC的FRAP值适中，比抗坏血酸（AA）低2-3倍。ACs的Fe ³⁺还原机理可能包括ACs的碳水化合物的2，3-烯化和与Fe ³⁺形成烯醇盐配合物。Fru-Arg和N-（1-脱氧-D-果糖-1-基）-1-苯丙氨酸可有效清除ABTS自由基，几乎与AA或Trolox具有相同的清除活性。N-（1-脱氧-D-果糖-1-基）-1-蛋氨酸（Fru-Met），然后是N-（1-脱氧-D-果糖-1-基）-1-组氨酸具有几乎相同的ORAC在低浓度下使用AA时，Fru-Met甚至显示出比AA高的ORAC值。这些结果表明AC可能有助于黑蒜提取物的抗氧化剂和ACE抑制活性。