Effectiveness of garlic on the radical activity in radical generating systems

Author(s): Belagyi, J., Rietz, B., Jacob, R.

Abstract: The radical scavenging capacity of garlic (allium sativum) has been investigated in vitro in radical generating systems by electron paramagnetic resonance (EPR) and low-level chemiluminescence measurements. Garlic (both the homogenate of 10% in physiological saline solution and its supernatant) was able to reduce the radicals generated by the Fenton reaction and trapped by phenyl-butyl-nitron for EPR measurements. Also radicals present in cigarette smoke could be reduced by garlic as judged from chemiluminescence in the presence of tert.-butyl-hydroperoxide. According to the in vitro measurements garlic contains substances which have significant radical scavenging capacity.

Keyword(s): Chemiluminescence

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