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Molecules 2013, 18(1), 690-700; doi:10.3390/molecules18010690

Antioxidant Action and Therapeutic Efficacy of Allium sativum L.

Department of Pharmacy, University of Salerno, Via Ponte don Melillo, Fisciano (Salerno) 84084, Italy
Received: 23 November 2012 / Revised: 14 December 2012 / Accepted: 28 December 2012 / Published: 4 January 2013
(This article belongs to the Special Issue Antioxidants 2012)
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Allium sativum (L.) is rich in antioxidants which help destroy free radicals particles that can damage cell membranes and DNA, and may contribute to the aging process as well as the development of a number of conditions, including heart disease and cancer. Antioxidants neutralize free radicals and may reduce or even help prevent some of the damage they cause over time. The antioxidant activity of fresh Allium sativum L. (garlic) is well known and is mainly due to unstable and irritating organosulphur compounds. Fresh garlic extracted over a prolonged period (up to 20 months) produces odourless aged garlic extract (AGE) containing stable and water soluble organosulphur compounds that prevent oxidative damage by scavenging free radicals. The aim of this review was to understand the mechanism of antioxidant action and therapeutic efficacy of garlic.
Keywords: Allium; garlic; antioxidant activity Allium; garlic; antioxidant activity
This is an open access article distributed under the Creative Commons Attribution License (CC BY) which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

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Capasso, A. Antioxidant Action and Therapeutic Efficacy of Allium sativum L.. Molecules 2013, 18, 690-700.

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