Antioxidant and radical scavenging effects of aged garlic extract and its constituents.

Abstract

The antioxidant properties of three garlic preparations and organosulfur compounds in garlic have been determined. Aged garlic extract inhibited the emission of low level chemiluminescence and the early formation of thiobarbituric acid-reactive substances (TBA-RS) in liver microsomal fraction initiated by t-butyl hydroperoxide. However, the water extracts… (More)

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Cite this paper

@article{Imai1994AntioxidantAR, title={Antioxidant and radical scavenging effects of aged garlic extract and its constituents.}, author={Junko Imai and Nancy Ide and Shinji Nagae and Takaya Moriguchi and H. Matsuura and Yuya Itakura}, journal={Planta medica}, year={1994}, volume={60 5}, pages={417-20} }