Abstract
The effect of aged garlic extract (AGE) and its major organosulphur constituents, S-allylcysteine (SAC), S-allylmercaptocysteine (SAMC) and alliin on active oxygen species were examined in an in vitro system. AGE and three compounds have demonstrated a scavenging effect on hydrogen peroxide, and also inhibited the chain oxidation induced by a hydrophilic radical initiator.
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