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Antioxidant Activity Of Garlic. For this reason black garlic exhibits many times higher antioxidant potential than raw garlic 44 46 47. Produced in garlic cells allicin is released upon disruption producing a potent characteristic scent when garlic is cut or cooked. Because garlic contains allicin diallyl sulfides and other sulfur compounds it shows many physiological effects and activities in various metabolic pathways. It has been shown to inhibit LPO and dose-dependent induction of endogenous antioxidants in rat kidney and liver 12.
IC 50 of DPPH radical scavenging activity of giant black garlic and giant fresh garlic were 12380546 and 523600925 mgmL and antioxidant activity of giant black garlic was higher than giant fresh garlic whereas IC 50 of giant black garlic was lower than giant fresh garlic. Its biological activity can be attributed to both its antioxidant activity and its reaction with thiol-containing proteins. Garlic is known to contain natural antioxidants that can remove reactive oxygen species ROS and reduce lipid peroxides and low-density lipoprotein LDL oxidation 1 2. However the presence of more than one compounds in garlic with apparently opposite biological effects has added to the complexity of the subject. These bioactivities are attributed to the presence of antioxidants 1 3 4 5 that scavenge free radicals in our bodies 6. Garlic is known for its antidiabetic anticancer antioxidant immune modulation activities 9 10 11.
The antioxidant activity of the essential oil obtained by the SFE-CO2 method was significantly higher than by the distillation method but was lower than the acid ascorbic one.
The antioxidant activity of raw garlic extract shows a color change from deep violet to yellow indicating antioxidant activity. Food additives such as garlic are known to possess antimicrobial activities and provides protection against degenerative diseases 2 3. Its biological activity can be attributed to both its antioxidant activity and its reaction with thiol-containing proteins. As a result of fermentation processes unstable organosulfur compounds present in raw garlic are transformed into stable water-soluble substances the most important of which is S-allylcysteine displaying very high antioxidant activity. It has been shown to inhibit LPO and dose-dependent induction of endogenous antioxidants in rat kidney and liver 12. The total phenolic contents and antioxidant activities of garlics from California Oregon Washington and New York were determined by Fourier transform infrared FT-IR spectroscopy 400-4000 cm -1.