Scavenging Effect of Aged Garlic Extract and its Constituents on Active Oxygen Species

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.