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Figure 3 | Nutrition Journal

Figure 3

From: Garlic's ability to prevent in vitro Cu2+-induced lipoprotein oxidation in human serum is preserved in heated garlic: effect unrelated to Cu2+-chelation

Figure 3

Effect of heated extract of garlic powder (HGP) on lag time and AUC. Aqueous extract of garlic powder was heated at 100°C by 10 min. Aqueous extracts of unheated (GP) and HGP were added to the system at two concentrations (0.25 and 0.5 mg/mL). Cu2+-induced oxidation was followed at 234 nm. Readings were taken every 10 min. Oxidation was started by the addition of Cu2+ 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. ap < 0.001, bp < 0.01, and cp < 0.05 vs. 0 mg/mL. Δ= HGP. Data are mean ± SEM of five determinations using independent samples.

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