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

  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},
  volume={22 3},
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
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