Antioxidative and antigenotoxic effects of garlic (Allium sativum L.) prepared by different processing methods

Plant Foods for Human Nutrition

Volumn 64, Issue 4, 2009, Pages 244-249

  Park, Jae Hee ^a   Park, Yoo Kyoung ^b   Park, Eunju ^a  

^a Kyungnam University   (South Korea)

^b Kyung Hee University   (South Korea)

Author keywords

Aged garlic; Antigenotoxic effect; DPPH; SOD like activity; Total polyphenol

Indexed keywords

1,1 DIPHENYL 2 PICRYLHYDRAZYL; 2,2-DIPHENYL-1-PICRYLHYDRAZYL; 4 HYDROXYNONENAL; 4-HYDROXY-2-NONENAL; ALDEHYDE; ANTIMUTAGENIC AGENT; ANTINEOPLASTIC AGENT; ANTIOXIDANT; BIPHENYL DERIVATIVE; HYDROGEN PEROXIDE; PHENOL DERIVATIVE; PICRIC ACID; PLANT EXTRACT; SUPEROXIDE DISMUTASE;

ARTICLE; CHEMISTRY; DNA DAMAGE; DRUG EFFECT; FOOD HANDLING; GARLIC; HEAT; HUMAN; LEUKOCYTE;

ALDEHYDES; ANTIMUTAGENIC AGENTS; ANTINEOPLASTIC AGENTS, PHYTOGENIC; ANTIOXIDANTS; BIPHENYL COMPOUNDS; DNA DAMAGE; FOOD HANDLING; GARLIC; HOT TEMPERATURE; HUMANS; HYDROGEN PEROXIDE; LEUKOCYTES; PHENOLS; PICRATES; PLANT EXTRACTS; SUPEROXIDE DISMUTASE;

ALLIUM SATIVUM;

EID: 71449099293     PISSN: 09219668     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11130-009-0132-1     Document Type: Article

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