Reactive oxygen species scavenging capacity of different cooked garlic preparations

• Published in: Life sciences (1973) 2006-01, Vol.78 (7), p.761-770
• Main Authors: Pedraza-Chaverrí, José, Medina-Campos, Omar N., Ávila-Lombardo, Rosaura, Berenice Zúñiga-Bustos, Alma, Orozco-Ibarra, Marisol
• Format: Article
• Language: English
• Subjects: Boiled garlic; Free Radical Scavengers - analysis; Free Radical Scavengers - metabolism; Garlic - chemistry; Garlic - metabolism; Hot Temperature; Hydrogen peroxide; Hydrogen Peroxide - analysis; Hydrogen Peroxide - metabolism; Hydroxyl radical; Hydroxyl Radical - analysis; Hydroxyl Radical - metabolism; Microwave-treated garlic; Microwaves; Pickled garlic; Plant Extracts - chemistry; Plant Extracts - metabolism; Raw garlic; Reactive Oxygen Species - analysis; Reactive Oxygen Species - metabolism; Superoxide anion; Superoxides - analysis; Superoxides - metabolism
• ISSN: 0024-3205; 1879-0631
• DOI: 10.1016/j.lfs.2005.05.075

It was studied if the ability of aqueous garlic extracts to scavenge superoxide anion (O 2 •−), hydrogen peroxide (H 2O 2), and hydroxyl radical (OH •) is altered in the following aqueous preparations: (a) extracts of boiled garlic cloves (BG), (b) extracts of microwave-treated garlic cloves (MG), and (c) extracts of pickled garlic (PG), and heated extracts of (a) garlic powder (HGP) and (b) raw garlic (HRG). The data were compared with the unheated raw garlic (RG) or with the unheated garlic powder (GP). Extracts of GP and RG scavenged O 2 •−, H 2O 2, and OH • in a concentration-dependent way. The reactive oxygen species scavenging capacity was not decreased in the aqueous garlic extracts except in MG and HRG (for O 2 •−) and in HGP and PG (for H 2O 2). The heating before or after garlic cutting was unable to eliminate the capacity of the extracts to scavenge H 2O 2, O 2 •−, and OH •.