Protective Effects of AGE and Its Components on Neuroinflammation and Neurodegeneration

Abstract

Garlic (Allium sativum) is used for culinary and medicinal purposes in diverse cultures worldwide. When fresh garlic is soaked in aqueous ethanol under ambient environment over 4 months or longer, the majority of irritating taste and odor is eliminated and the antioxidant profile in the resulting aged garlic extract (AGE) changes significantly. Recently… (More)
DOI: 10.1007/s12017-016-8410-1

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