Skip to main content
SpringerLink
Log in

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

  • Original Paper
  • Published:
Plant Foods for Human Nutrition Aims and scope Submit manuscript

Abstract

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.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2
Fig. 3

Similar content being viewed by others

Abbreviations

RGE:

Raw garlic extract

HGE:

Heated garlic extract

AGE:

Aged garlic extract

ED50 :

The estimated dose for 50% reduction in oxidative DNA damage

SC50 :

The concentration required for scavenging 50% of activity

DPPH:

2,2-Diphenyl-1-picrylhydrazyl

DMSO:

Dimethyl sulfoxide

TPC:

Total phenolic contents

RSA:

Radical scavenging activity

SOD:

Superoxide dismutase

FCR:

Folin–Ciocalteu reagent

HNE:

4-hydroxynonenal

References

  1. Fleiscauer AT, Arab L (2001) Garlic and cancer: a critical review of the epidemiological literature. J Nutr 131:1032S–1040S

    Google Scholar 

  2. Nencini C, Cavallo F, Capasso A, Franchi GG, Giorgio G, Micheli L (2007) Evaluation of antioxidative properties of Allium species growing wild in Italy. Phytother Res 21:874–878

    Article  CAS  Google Scholar 

  3. Leelarungrayub N, Rattanapanone V, Chanarat N, Gebicki JM (2006) Quantitative evaluation of the antioxidant properties of garlic and shallot preparations. Nutrition 22:266–274

    Article  CAS  Google Scholar 

  4. Brace LD (2002) Cardiovascular benefits of garlic (Allium sativum L.). J Cardiovasc Nurs 16:33–49

    Google Scholar 

  5. Wickens AP (2001) Ageing and the free radical theory. Respir Physiol 128:379–391

    Article  CAS  Google Scholar 

  6. Osawa T, Yoshida A, Kawakishi S, Yamashita K, Ochi H (1995) Protective role of dietary antioxidants in oxidative stress. In: Cutler RG, Packer L, Bertram J, Mori A (eds) Oxidative stress and aging. Birkhauser, Basel, pp 367–377

    Google Scholar 

  7. Sasaki YF, Kawaguchi S, Kamaya A, Ohshita M, Kabasawa K, Iwama K (2002) The comet assay with eight mouse organs: results with 39 currently used food additives. Mutation Res/Genetic Toxicology and Environmental Mutagenesis 519:103–109

    Article  CAS  Google Scholar 

  8. Ren W, Qiao Z, Wang H, Zhu L, Zhang L (2003) Flavonoids: promising anticancer agents. Med Res Rev 23:519–534

    Article  CAS  Google Scholar 

  9. Tapiero H, Tew KD, Ba GN, Mathe G (2002) Polyphenol: do they play a role in the prevention of human pathologies? Biomed Pharmacother 56:200–207

    Article  CAS  Google Scholar 

  10. Shahidi F, Naczk M (1995) Food phenolics, sources, chemistry, effects, application. Technomic Publishing Co. Inc., Lancaster, pp 75–107

    Google Scholar 

  11. Cardelle-Cobas A, Moreno FJ, Corzo N, Olano A, Villamiel M (2005) Assessment of initial stages of maillard reaction in dehydrated onion and garlic samples. J Agric Food Chem 53:9078–9082

    Article  CAS  Google Scholar 

  12. Pedraza-Chaverri J, Medina-Campos ON, Avila-Lombardo R, Zuniga-Bustos AB, Orozco-Ibarra M (2006) Reactive oxygen species scavenging capacity of different cooked garlic preparations. Life Sci 78:761–770

    Article  CAS  Google Scholar 

  13. Ide N, Lau BH (1997) Garlic compounds protect vascular endothelial cells from oxidized low density lipoprotein-induced injury. J Pharm Pharmacol 49:908–911

    CAS  Google Scholar 

  14. Hu X, Cao BN, Hu G, He J, Yang DQ, Wan YS (2002) Attenuation of cell migration and induction of cell death by aged garlic extract in rat sarcoma cells. Int J Mol Med 9:641–643

    CAS  Google Scholar 

  15. Huang D, Ou B, Prior RL (2005) The chemistry behind antioxidant capacity assays. J Agric Food Chem 53:1841–1856

    Article  CAS  Google Scholar 

  16. Choi DJ, Lee SJ, Kang MJ, Cho HS, Sung NJ, Shin JH (2008) Physicochemical characteristics of black garlic (Allium sativum L.). J Korean Soc Food Sci Nutr 37:465–471

    Article  CAS  Google Scholar 

  17. Aged Garlic Extract (2006) Research excerpts from peer reviewed scientific journals & scientific meetings. Wakunaga of America Co. Ltd., Mission Viejo, p 1

    Google Scholar 

  18. Kwon OC, Woo KS, Kim TM, Kim DJ, Hong JT, Jeong HS (2006) Physicochemical characteristics of garlic (Allium sativum L.) on the high temperature and pressure treatment. Korean J Food Sci Technol 38:331–336

    Google Scholar 

  19. Shahidi F, Naczk M (1995) Food phenolics. Technomic Publishing Co. Ltd., Inc., Lancaster, pp 32–65

    Google Scholar 

  20. Mosquera OM, Correa YM, Buitrago DC, Nio J (2007) Antioxidant activity of twenty five plants from Colombian biodiversity. Mem Inst Oswaldo Cruz 102:631–634

    Article  Google Scholar 

  21. Diouf PN, Stevanovic T, Cloutier A (2009) Study on chemical composition and anti-inflammatory activities of hot water extract Picea mariana bark and its proanthocyanidin-rich fractions. Food Chem 113:897–902

    Article  CAS  Google Scholar 

  22. Hu M, Skibsted LH (2002) Antioxidative capacity of rhizome extract and rhizome knot extract of edible lotus. Food Chem 76:327–333

    Article  CAS  Google Scholar 

  23. Sawa T, Nakao M, Akaike T, Ono K, Maeda H (1999) Alkylperoxyl radical scavenging activity of various flavonoids and other phenolic compounds: implications for the anti-tumor-promoter effect of vegetables. J Agric Food Chem 47:397–402

    Article  CAS  Google Scholar 

  24. Velioglu YS, Mazza G, Gao L, Oomah BD (1998) Antioxidant activity and total phenolics in selected fruits, vegetables, and grain products. J Agric Food Chem 46:4113–4117

    Article  CAS  Google Scholar 

  25. Kim SY, Jeong SM, Park WP, Nam KC, Ahn DU, Lee SC (2006) Effect of heating conditions of grape seeds on the antioxidant activity of grape seed extracts. Food Chem 97:472–479

    Article  CAS  Google Scholar 

  26. Xu GH, Ye XQ, Chen JC, Liu DH (2007) Effect of heat treatment on the phenolic compounds and antioxidant capacity of citrus peel extract. J Agric Food Chem 55:330–335

    Article  CAS  Google Scholar 

  27. Gorinstein S, Jastrzebski Z, Leontowicz H, Leontowicz M, Namiesnik J, Najman K, Park YS, Heo BK, Cho JY, Bae JH (2009) Comparative control of the bioactivity of some frequently consumed vegetables subjected to different processing conditions. Food Contr 20:407–413

    Article  CAS  Google Scholar 

  28. Deutshch JC (1998) Ascorbic acid oxidation by hydrogen peroxide. Anal Biochem 255:1–7

    Article  Google Scholar 

  29. Abrahamse SL, Pool-Zobel BL, Rechkemmer G (1999) Potential of short chain fatty acids to modulate the induction of DNA damage and changes in the intracellular calcium concentration in isolated rat colon cells. Carcinogenesis 20:629–634

    Article  CAS  Google Scholar 

  30. Esterbauer H, Schaur RJ, Zollner H (1991) Chemistry and biochemistry of 4-hydroxynonenal, malonaldehyde and related aldehydes. Free Radic Biol Med 11:81–128

    Article  CAS  Google Scholar 

  31. Cao G, Sofic E, Prior RL (1997) Antioxidant and prooxidant behavior of flavonoids: structure-activity relationships. Free Radic Biol Med 22:749–760

    Article  CAS  Google Scholar 

  32. Rice-Evans C, Miller NJ, Paganga G (1996) Structure-antioxidant activity relationship of flavonoids and phenolic acids. Free Radic Biol Med 20:933–956

    Article  CAS  Google Scholar 

  33. Fabiani R, Rosignoli P, Bartolomeo AD, Fuccelli R, Servili M, Montedoro GF, Morrozzi G (2008) Oxidative DNA damage is prevented by extracts of olive oil, hydroxytyrosol, and other olive phenolic compounds in human blood mononuclear cells and HL60 cells. J Nutr 138:1411–1416

    CAS  Google Scholar 

Download references

Acknowledgements

This study was supported by Kyungnam University Research Fund, 2009.

Author information

Authors and Affiliations

  1. Department of Food and Nutrition, Kyungnam University, Masan, 631-701, Republic of Korea

    Jae-Hee Park & Eunju Park

  2. Department of Medical Nutrition, Kyunghee University, Masan, 446-701, Republic of Korea

    Yoo Kyoung Park

Authors
  1. Jae-Hee Park
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Yoo Kyoung Park
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Eunju Park
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Eunju Park.

Rights and permissions

Reprints and permissions

About this article

Cite this article

Park, JH., Park, Y.K. & Park, E. Antioxidative and Antigenotoxic Effects of Garlic (Allium sativum L.) Prepared by Different Processing Methods. Plant Foods Hum Nutr 64, 244–249 (2009). https://doi.org/10.1007/s11130-009-0132-1

Download citation

  • Received:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s11130-009-0132-1

Keywords

Search

Navigation