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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Bibliographic Details
Main Author: Chung, Lip Yong
Format: Article
Published: Mary Ann Liebert 2006
Subjects:
Online Access:http://eprints.um.edu.my/8162/
http://online.liebertpub.com/doi/abs/10.1089/jmf.2006.9.205
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