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Cooked garlic and antioxidant activity: Correlation with organosulfur compound composition

Daniela A. Locatelli, Mónica A. Nazareno, Cecilia M. Fusari, Alejandra B. Camargo

Food Chemistry · 2016 · 92 citations · 25 references

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25

Use of a free radical method to evaluate antioxidant activity

Wendy Brand-Williams, Marie‐Elisabeth Cuvelier, Claudette Berset · LWT · 1995 · 25.2K citations · Full text

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Antioxidant and Antiradical Activities of Flavonoids

Stanisław Burda, Wiesław Oleszek · Journal of Agricultural and Food Chemistry · 2001 · 1.2K citations

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Total antioxidant activity and phenolic content in selected vegetables

Amin Ismail, Z.M. MARJAN, C. Foong · Food Chemistry · 2004 · 764 citations

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The mode of action of allicin: trapping of radicals and interaction with thiol containing proteins

Aharon Rabinkov, Talia Miron, L. Konstantinovski et al. · Biochimica et Biophysica Acta (BBA) - General Subjects · 1998 · 427 citations

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The Antioxidant Properties of Garlic Compounds: Allyl Cysteine, Alliin, Allicin, and Allyl Disulfide

Lip Yong Chung · Journal of Medicinal Food · 2006 · 359 citations

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