Figure 4

Effect of heated extract of raw garlic (HRG) on lag time and AUC. Aqueous extract of raw garlic was heated at 100°C by 10 min. Aqueous extracts of unheated (RG) or HRG 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 < 0.05 vs. 0 mg/mL. Δ= HRG. Data are mean ± SEM of five determinations using independent samples.