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 …

Abstract The genus Allium (Alliaceae) is an important dietary source of antioxidant
phytochemical products. The antioxidant activity of some Allium species is well known but no …

Allium species are cultivated for the edible bulb, which is used mainly as flavoring in foods.
Besides that, they could prevent tumor promotion and some processes that are associated …

Extracts of the bulbs of Italian ecotypes of Allium sativum were analysed to determine their
phenolic profiles, antioxidant activities, ascorbic acid and allicin content, and in vitro …

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 …

This study was designed to examine the in vitro antioxidant activities of the methanol
extracts of five Allium species, namely Allium nevsehirense, A. sivasicum, A. dictyoprosum …

In the present study we investigated antioxidative properties of leaves of different wild
(Allium flavum L., Allium sphaerocephalum L., Allium atroviolaceum Bois., Allium vienale L …

Phenolic compounds exhibiting antioxidant properties. Therefore, they play an important
role in protecting cells and organs from oxidative damage (Osawa, 1999). These phenolic …

Garlic contains polyphenol and sulphur compounds, which are responsible for its
antioxidant activity (AA). This study aimed at evaluating the AA of fresh garlic and its …

Many herbs possess antioxidant ingredients that provide efficacy by additive or synergistic
activities. Allium sativum L. is a strong astringent, used for the treatment of liver and spleen …