Original Paper

Plant Foods for Human Nutrition

, 64:244

First online:

Antioxidative and Antigenotoxic Effects of Garlic (Allium sativum L.) Prepared by Different Processing Methods

  • Jae-Hee ParkAffiliated withDepartment of Food and Nutrition, Kyungnam University
  • , Yoo Kyoung ParkAffiliated withDepartment of Medical Nutrition, Kyunghee University
  • , Eunju ParkAffiliated withDepartment of Food and Nutrition, Kyungnam University Email author 

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This study describes the antioxidant activities and antigenotoxic effects of garlic extracts prepared by different processing methods. Aged-garlic extract (AGE) showed a significantly higher total phenolic content (562.6 ± 1.92 mg/100 g garlic acid equivalents) than those of raw garlic extract (RGE) or heated garlic extract (HGE). The SC50 for DPPH RSA in HGE was significantly the highest at 2.1 mg/ml. The SC50 for SOD-like activity in garlic extracts was, in decreasing order, RGE (7.3 mg/ml) > AGE (8.5 mg/ml) > HGE (9.2 mg /ml). The ED50 of AGE was the highest (19.3 μg/ml) regarding H2O2 induced DNA damage and its inhibition rate was 70.8%. The ED50 of RGE for 4-hydroxynonenal (a lipid peroxidation product) induced DNA damage was 38.6 μg/ml, followed by AGE > HGE. Although the heat treatment of garlic tended to decrease the TPC and SOD-like activity and increased DPPH RSA, garlic, in general, has significant antioxidant activity and protective effects against oxidative DNA damage regardless of processing method.


Aged-garlic Total polyphenol DPPH SOD-like activity Antigenotoxic effect