Reactive oxygen species scavenging capacity of different cooked garlic preparations.
It was studied if the ability of aqueous garlic extracts to scavenge superoxide anion (O(2)(*-)), hydrogen peroxide (H(2)O(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(2)O(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(2)O(2)). The heating before or after garlic cutting was unable to eliminate the capacity of the extracts to scavenge H(2)O(2), O(2)(*-), and OH(*).
Pedraza-Chaverrí
José
J
Facultad de Química, Edificio B, Segundo Piso, Laboratorio 209, Departamento de Biología, Universidad Nacional Autónoma de México (UNAM), Ciudad Universitaria, 04510, México, D.F., México. pedraza@servidor.unam.mx
Medina-Campos
Omar N
ON
Avila-Lombardo
Rosaura
R
Berenice Zúñiga-Bustos
Alma
A
Orozco-Ibarra
Marisol
M
D016166:Free Radical Scavengers / Q000032:analysis / Q000378:metabolism*; D005737:Garlic / Q000737:chemistry / Q000378:metabolism*; D006358:Hot Temperature; D006861:Hydrogen Peroxide / Q000032:analysis / Q000378:metabolism; D017665:Hydroxyl Radical / Q000032:analysis / Q000378:metabolism; D008872:Microwaves; D010936:Plant Extracts / Q000737:chemistry / Q000378:metabolism; D017382:Reactive Oxygen Species / Q000032:analysis / Q000378:metabolism*; D013481:Superoxides / Q000032:analysis / Q000378:metabolism
D016166:Free Radical Scavengers; D010936:Plant Extracts; D017382:Reactive Oxygen Species; D013481:Superoxides; D017665:Hydroxyl Radical; D006861:Hydrogen Peroxide