Journal of Chemistry

Journal of Chemistry / 2010 / Article

Open Access

Volume 7 |Article ID 283627 | https://doi.org/10.1155/2010/283627

R. T. Narendhirakannan, K. Rajeswari, "In Vitro Antioxidant Properties of Three Varieties of Allium sativum L. Extracts", Journal of Chemistry, vol. 7, Article ID 283627, 7 pages, 2010. https://doi.org/10.1155/2010/283627

In Vitro Antioxidant Properties of Three Varieties of Allium sativum L. Extracts

Received17 Mar 2010
Accepted23 May 2010

Abstract

Many herbs possess antioxidant ingredients that provide efficacy by additive or synergistic activities. Allium sativum L. is a strong astringent, used for the treatment of liver and spleen diseases, rheumatism and tumors. The antioxidant activities of different concentrations of ethanolic extracts of garlic bulb of three varieties were determined by the four assays i.e. DPPH radical scavenging assay, reducing power ability, hydrogen peroxide scavenging assay and total antioxidant capacity. Due to its natural origin and potent free-radical scavenging ability, Allium sativum L. could be used as a potential preventive intervention for free radical-mediated diseases.

Copyright © 2010 Hindawi Publishing Corporation. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.


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