Quantitative evaluation of the antioxidant properties of garlic and shallot preparations

• المؤلفون الرئيسيون: Leelarungrayub N., Rattanapanone V., Chanarat N., Gebicki JM.
• التنسيق: In Vitro
• اللغة: English
• منشور في: 2014
• الوصول للمادة أونلاين: http://www.ncbi.nlm.nih.gov/pubmed/3502482; http://cmuir.cmu.ac.th/handle/6653943832/3206
• المؤسسة: Chiang Mai University

Shallots and garlic are an important part of the diet of many populations and there is long-held belief in their health enhancing properties. This study tested whether fresh and commercial shallot and garlic preparations have antioxidant properties that might justify such claims.