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Table 3 Effect of different extracts of garlic on the slopes of oxidation curves.

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

Extract, [mg/mL]

0

0.25

0.25 Δ

0.5

0.5 Δ

RG or HRG

0.0023 ± 0.0003

0.0020 ± 0.0001

0.0014 ± 0.0001a

0.0013 ± 0.002b

0.0011 ± 0.0002b

RG or BG

0.0021 ± 0.0001

0.0016 ± 0.0002

0.0008 ± 0.0002c

0.0007 ± 0.0004c

0.0005 ± 0.0001c

RG or MG

0.0024 ± 0.0002

0.0018 ± 0.0002

0.0015 ± 0.0002

0.0011 ± 0.0003b

0.0005 ± 0.0002c

RG or PG

0.0026 ± 0.0002

0.0023 ± 0.0004

0.0021 ± 0.0004

0.0016 ± 0.0003

0.0019 ± 0.0003

  1. Data are mean ± SEM of five determinations using independent samples. ap < 0.05, bp < 0.01, cp < 0.001, vs. 0 mg/mL. Δ = HRG, BG, MG or PG.
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Nutrition Journal

ISSN: 1475-2891

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