The antioxidant properties of garlic compounds: allyl cysteine, alliin, allicin, and allyl aisulfide
Garlic and garlic extracts, through their antioxidant activities, have been reported to provide protection against free radical damage in the body. This study investigated antioxidant properties of garlic compounds representing the four main chemical classes, alliin, allyl cysteine, allyl disulfide,...
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| Format: | Article |
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Mary Ann Liebert
2006
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| Online Access: | http://eprints.um.edu.my/8162/ http://online.liebertpub.com/doi/abs/10.1089/jmf.2006.9.205 |
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