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 SC50 for DPPH RSA in HGE was significantly the highest at 2.1 mg/ml. The SC50 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 ED50 of AGE was the highest (19.3 μg/ml) regarding H2O2 induced DNA damage and its inhibition rate was 70.8%. The ED50 of RGE for 4-hydroxynonenal (a lipid peroxidation product) induced DNA damage was 38.6 μg/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.
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Abbreviations
- RGE:
-
Raw garlic extract
- HGE:
-
Heated garlic extract
- AGE:
-
Aged garlic extract
- ED50 :
-
The estimated dose for 50% reduction in oxidative DNA damage
- SC50 :
-
The concentration required for scavenging 50% of activity
- DPPH:
-
2,2-Diphenyl-1-picrylhydrazyl
- DMSO:
-
Dimethyl sulfoxide
- TPC:
-
Total phenolic contents
- RSA:
-
Radical scavenging activity
- SOD:
-
Superoxide dismutase
- FCR:
-
Folin–Ciocalteu reagent
- HNE:
-
4-hydroxynonenal
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This study was supported by Kyungnam University Research Fund, 2009.
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Park, JH., Park, Y.K. & Park, E. Antioxidative and Antigenotoxic Effects of Garlic (Allium sativum L.) Prepared by Different Processing Methods. Plant Foods Hum Nutr 64, 244–249 (2009). https://doi.org/10.1007/s11130-009-0132-1
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DOI: https://doi.org/10.1007/s11130-009-0132-1