Representative curves showing the effect of aqueous garlic extracts on Cu2+-induced lipoprotein oxidation in human serum. Panel A shows the effect of garlic powder extract and panel B shows the effect of raw garlic extract. Cu2+-induced oxidation was followed at 234 nm. Readings were taken every 10 min. Oxidation was started by the addition of CuSO4 at a final concentration of 0.0125 mM in 20 mM phosphate buffer, pH 7.4 saturated with O2 and the readings were followed by 240 min at 37°C.