Inhibition Effect against the Rat Blood Plasma Oxidation of the Makgeolli (Takju) Korean Rice Wine

The antioxidant activities of and other alcoholic beverages were compared. Based on the same volume (70 eq.) of the alcoholic beverages, the 2,2`-azinobis (3-ethylbenzothiazoline-6-sulfonic acid ammonium salt) (ABTS+) radical-scavenging activities were as follows: whisky > crude extract (MCE) > rice wine (RW) > clarified (CM) > soju. Based on the same alcohol concentration (6%) of the alcoholic beverages, however, showed the highest activity. In addition, based on the same volume (70 eq.), the inhibition effects against the formation of cholesteryl ester hydroperoxide (CE-OOH) were as follows: soju > whisky > RW > MCE > CM. Based on the same alcohol concentration (6%), however, the inhibition effects against the formation of CE-OOH were as follows: RW > MCE > soju > whisky > CM. Therefore, it was suggested that may contain radical-scavenging- and metal-ion-chelate-type antioxidants and may increase the antioxidant activity in the blood.