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Table 2
Effect of extract of garlic powder (GP) and heated garlic powder (HGP) on the slopes of oxidation curves.
Extract [mg/mL]	0	0.05	0.05 Δ	0.1	0.1 Δ

GP or HGP	0.0024 ± 0.0002	0.0017 ± 0.0002	0.0018 ± 0.0002	0.0013 ± 0.0001^a	0.0013 ± 0.0001^a

Data are mean ± SEM of five determinations using independent samples. ^ap < 0.01 vs. 0 mg/mL. Δ = HGP.
Pedraza-Chaverrí et al. Nutrition Journal 2004 3:10 doi:10.1186/1475-2891-3-10

Table 2