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Kodera, Y., Suzuki, A., Imada, O., Kasuga, S., Sumioka, I., Kanezawa, A., Taru, N., Fujikawa, M., Nagae, S., Masamoto, K., Maeshige, K. and Ono, K. (2002) Physical, Chemical, and Biological Properties of S-Allylcysteine, an Amino Acid Derived from Garlic. Journal of Agricultural and Food Chemistry, 50, 622-632.
http://dx.doi.org/10.1021/jf0106648

has been cited by the following article:

• TITLE: Influence of Polyphenolic Contents on the Antioxidant Properties of Hibiscus sabdariffa Extract (HSE), Aged Garlic Extract (AGE) and Garlic Tablet (GT) in Vitro

  AUTHORS: Abiodun Olusoji Owoade, Adewale Adetutu, Olubukola Sinbad Olorunnisola

  KEYWORDS: Hibiscus sabdariffa, Aged Garlic Extract, Antioxidants, Phenolic Compounds

  JOURNAL NAME: Food and Nutrition Sciences, Vol.7 No.6, May 24, 2016

  ABSTRACT: This study compared the antioxidant properties of Hibiscus sabdariffa extract (HSE), commercial aged garlic extract (AGE, Kyolic) and garlic tablet (GT). The results indicate that HSE, AGE and GT are effective antioxidant as xanthine/xanthine oxidase generated superoxide ions are significantly inhibited in the presence of 20% (v/v) diethyl ether extract of HSE, AGE and GT by 100%, 66.39% and 18.61% respectively, while uric acid production is not affected byAGEand GT. However, at 2.5% and 5.0% (v/v) reaction volumes,HSEsignificantly inhibits uric acid production by 9.5% and 33.0% respectively, and this suggests that components ofHSEinhibit xanthine oxidase activity while AGE and GT scavenge superoxide. In addition, it is also found that the three extracts scavenge ABTS radical cations in dose-dependent manner. In all cell free assays, HSE is found to be more effective as an antioxidant when compared with AGE and GT under the same experimental conditions. Chromatographic and colorimetric analyses suggest thatHSEhas numerous different types of phenolic compounds with higher amount of phenolic compounds (14.9 mg/g) when compared withAGE(2.8 mg/g) and GT (3.6 mg/g) catechin equivalent respectively. Therefore, the effectiveness of antioxidant activities of these three extracts may be related to their phenolic content.