Figure 6.

Effect of aqueous extract of garlic cloves submitted to microwave heating (MG) on lag time and AUC. Comparison was made with aqueous extract of raw garlic (RG). Aqueous extracts of microwave-treated garlic cloves (MG) and RG were added to the system at two concentrations (0.25 and 0.5 mg/mL). Cu²⁺-induced oxidation was followed at 234 nm. Readings were taken every 10 min. Oxidation was started by the addition of Cu²⁺ at a final concentration of 0.0125 mM in 20 mM phosphate buffer, pH 7.4 saturated with O₂ and the readings were followed by 240 min at 37°C. ^ap < 0.001 and ^bp < 0.01 vs. 0 mg/mL. Δ= MG. Data are mean ± SEM of five determinations using independent samples.