Linked Life Data

16107264

Source:http://linkedlifedata.com/resource/pubmed/id/16107264

Statements in which the resource exists as a subject.
PredicateObject
rdf:type
lifeskim:mentions
pubmed:issue
7
pubmed:dateCreated
2005-12-26
pubmed:abstractText
It was studied if the ability of aqueous garlic extracts to scavenge superoxide anion (O(2)(*-)), hydrogen peroxide (H(2)O(2)), and hydroxyl radical (OH(*)) is altered in the following aqueous preparations: (a) extracts of boiled garlic cloves (BG), (b) extracts of microwave-treated garlic cloves (MG), and (c) extracts of pickled garlic (PG), and heated extracts of (a) garlic powder (HGP) and (b) raw garlic (HRG). The data were compared with the unheated raw garlic (RG) or with the unheated garlic powder (GP). Extracts of GP and RG scavenged O(2)(*-), H(2)O(2), and OH(*) in a concentration-dependent way. The reactive oxygen species scavenging capacity was not decreased in the aqueous garlic extracts except in MG and HRG (for O(2)(*-)) and in HGP and PG (for H(2)O(2)). The heating before or after garlic cutting was unable to eliminate the capacity of the extracts to scavenge H(2)O(2), O(2)(*-), and OH(*).
pubmed:language
eng
pubmed:journal
pubmed:citationSubset
IM
pubmed:chemical
pubmed:status
MEDLINE
pubmed:month
Jan
pubmed:issn
0024-3205
pubmed:author
pubmed:issnType
Print
pubmed:day
11
pubmed:volume
78
pubmed:owner
NLM
pubmed:authorsComplete
Y
pubmed:pagination
761-70
pubmed:dateRevised
2008-11-21
pubmed:meshHeading
pubmed:year
2006
pubmed:articleTitle
Reactive oxygen species scavenging capacity of different cooked garlic preparations.
pubmed:affiliation
Facultad de Química, Edificio B, Segundo Piso, Laboratorio 209, Departamento de Biología, Universidad Nacional Autónoma de México (UNAM), Ciudad Universitaria, 04510, México, D.F., México. pedraza@servidor.unam.mx
pubmed:publicationType
Journal Article, Research Support, Non-U.S. Gov't