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Table 1
Effect of extract of garlic powder (GP) and raw garlic (RG) on the slopes of oxidation curves.
GP, [mg/mL]	0	0.05	0.075	0.1	0.25

slope	0.0025 ± 0.0002	0.0017 ± 0.0003	0.0014 ± 0.0002	0.0009 ± 0.0003	0.0003 ± 0.00003^a

RG, [mg/mL]	0	0.125	0.25	0.5	0.75

slope	0.0027 ± 0.0002	0.0018 ± 0.0002	0.0022 ± 0.0002	0.0017 ± 0.0002^b	0.0007 ± 0.0003^a

Data are mean ± SEM of five determinations using independent samples. ^ap < 0.001, ^bp < 0.05 vs. 0 mg/mL.
Pedraza-Chaverrí et al. Nutrition Journal 2004 3:10 doi:10.1186/1475-2891-3-10

Table 1