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Plant Foods Hum Nutr. 2009 Dec;64(4):244-9. doi: 10.1007/s11130-009-0132-1. Epub 2009 Aug 27.

Antioxidative and antigenotoxic effects of garlic (Allium sativum L.) prepared by different processing methods.

Author information

1
Department of Food and Nutrition, Kyungnam University, Masan 631-701, Republic of Korea.

Abstract

This study describes the antioxidant activities and antigenotoxic effects of garlic extracts prepared by different processing methods. Aged-garlic extract (AGE) showed a significantly higher total phenolic content (562.6 +/- 1.92 mg/100 g garlic acid equivalents) than those of raw garlic extract (RGE) or heated garlic extract (HGE). The SC(50) for DPPH RSA in HGE was significantly the highest at 2.1 mg/ml. The SC(50) for SOD-like activity in garlic extracts was, in decreasing order, RGE (7.3 mg/ml) > AGE (8.5 mg/ml) > HGE (9.2 mg /ml). The ED(50) of AGE was the highest (19.3 microg/ml) regarding H2O2 induced DNA damage and its inhibition rate was 70.8%. The ED(50) of RGE for 4-hydroxynonenal (a lipid peroxidation product) induced DNA damage was 38.6 microg/ml, followed by AGE > HGE. Although the heat treatment of garlic tended to decrease the TPC and SOD-like activity and increased DPPH RSA, garlic, in general, has significant antioxidant activity and protective effects against oxidative DNA damage regardless of processing method.

PMID:
19711184
DOI:
10.1007/s11130-009-0132-1
[Indexed for MEDLINE]

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