Quantitative evaluation of the antioxidant properties of garlic and shallot preparations.

@article{Leelarungrayub2006QuantitativeEO,
  title={Quantitative evaluation of the antioxidant properties of garlic and shallot preparations.},
  author={Nuttakaan Leelarungrayub and Viboon Rattanapanone and Nantaya Chanarat and Janusz M Gebicki},
  journal={Nutrition},
  year={2006},
  volume={22 3},
  pages={266-74}
}
OBJECTIVE Shallots and garlic are an important part of the diet of many populations and there is long-held belief in their health enhancing properties. This study tested whether fresh and commercial shallot and garlic preparations have antioxidant properties that might justify such claims. METHODS Samples produced by pressing and extraction of bulbs were tested for their ability to decrease free radicals of 2,2'-azinobis (3-ethylbenzothiazoline-6-sulfonic acid) and the results were compared… CONTINUE READING
Highly Cited
This paper has 188 citations. REVIEW CITATIONS

Citations

Publications citing this paper.
Showing 1-10 of 29 extracted citations

Supplementation of garlic lowers lipids and increases antioxidant capacity in plasma of rats

Shela Gorinsteina, Maria Leontowiczb, +6 authors Simon Trakhtenbergg
2006
View 4 Excerpts
Highly Influenced

189 Citations

0204060'08'11'14'17
Citations per Year
Semantic Scholar estimates that this publication has 189 citations based on the available data.

See our FAQ for additional information.

Similar Papers

Loading similar papers…