Antioxidative and Antigenotoxic Effects of Garlic (Allium sativum L.) Prepared by Different Processing Methods

  • Jae-Hee Park
  • Yoo Kyoung Park
  • Eunju Park
Original Paper


This study describes the antioxidant activities and antigenotoxic effects of garlic extracts prepared by different processing methods. Aged-garlic extract (AGE) showed a significantly higher total phenolic content (562.6 ± 1.92 mg/100 g garlic acid equivalents) than those of raw garlic extract (RGE) or heated garlic extract (HGE). The SC50 for DPPH RSA in HGE was significantly the highest at 2.1 mg/ml. The SC50 for SOD-like activity in garlic extracts was, in decreasing order, RGE (7.3 mg/ml) > AGE (8.5 mg/ml) > HGE (9.2 mg /ml). The ED50 of AGE was the highest (19.3 μg/ml) regarding H2O2 induced DNA damage and its inhibition rate was 70.8%. The ED50 of RGE for 4-hydroxynonenal (a lipid peroxidation product) induced DNA damage was 38.6 μg/ml, followed by AGE > HGE. Although the heat treatment of garlic tended to decrease the TPC and SOD-like activity and increased DPPH RSA, garlic, in general, has significant antioxidant activity and protective effects against oxidative DNA damage regardless of processing method.


Aged-garlic Total polyphenol DPPH SOD-like activity Antigenotoxic effect 



Raw garlic extract


Heated garlic extract


Aged garlic extract


The estimated dose for 50% reduction in oxidative DNA damage


The concentration required for scavenging 50% of activity




Dimethyl sulfoxide


Total phenolic contents


Radical scavenging activity


Superoxide dismutase


Folin–Ciocalteu reagent





This study was supported by Kyungnam University Research Fund, 2009.


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Copyright information

© Springer Science+Business Media, LLC 2009

Authors and Affiliations

  1. 1.Department of Food and NutritionKyungnam UniversityMasanRepublic of Korea
  2. 2.Department of Medical NutritionKyunghee UniversityMasanRepublic of Korea

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