3 结果
Garlic extract significantly inhibited the oxidation of methyl linoleate in homogeneous acetonitrile solution, whereas the antioxidant effect of allicin-free garlic extract, prepared by removing allicin by prepared by removing allicin by preparative HPLC, was much lower than that of the garlic
We have undertaken a detailed study of the antioxidant activity of allicin, one of the main thiosulfinates in garlic, in order to obtain quantitative information on it as a chain-breaking antioxidant. The antioxidant actions of allicin against the oxidation of cumene and methyl linoleate (ML) in
It has long been recognized that garlic and petiveria, two plants of the Allium genus--which also includes onions, leeks and shallots--possess great medicinal value. In recent times, the biological activities of extracts of these plants have been ascribed to the antioxidant properties of the