Planta Med 1994; 60(5): 417-420
DOI: 10.1055/s-2006-959522
Paper

© Georg Thieme Verlag Stuttgart · New York

Antioxidant and Radical Scavenging Effects of Aged Garlic Extract and its Constituents

J. Imai, N. Ide, S. Nagae, T. Moriguchi, H. Matsuura, Y. Itakura
  • Institute for OTC Research, Wakunaga Pharmaceutical Co. Ltd., 1624 Shimokotachi, Koda-cho, Takata-gun, Hiroshima, 729-64, Japan
Further Information

Publication History

10 21 1993

12 23 1993

Publication Date:
04 January 2007 (online)

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 of raw and heat-treated garlic enhanced the emission of low level chemiluminescence. Among the variety of organosulfur compounds, S-allylcysteine (SAC) and S-allylmercaptocysteine (SAMC), the major organosulfur compounds found in aged garlic extract, showed radical scavenging activity in both chemiluminescence and 1,1-diphenyl-2-picrylhydrazyl (DPPH) assays, indicating that these compounds may play an important role in the antioxidative activity of aged garlic extract.