|
Effect of different extracts of garlic on the slopes of oxidation curves. |
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| Extract, [mg/mL] |
0 |
0.25 |
0.25 Δ |
0.5 |
0.5 Δ |
|
|
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| RG or HRG |
0.0023 ± 0.0003 |
0.0020 ± 0.0001 |
0.0014 ± 0.0001a |
0.0013 ± 0.002b |
0.0011 ± 0.0002b |
| RG or BG |
0.0021 ± 0.0001 |
0.0016 ± 0.0002 |
0.0008 ± 0.0002c |
0.0007 ± 0.0004c |
0.0005 ± 0.0001c |
| RG or MG |
0.0024 ± 0.0002 |
0.0018 ± 0.0002 |
0.0015 ± 0.0002 |
0.0011 ± 0.0003b |
0.0005 ± 0.0002c |
| RG or PG |
0.0026 ± 0.0002 |
0.0023 ± 0.0004 |
0.0021 ± 0.0004 |
0.0016 ± 0.0003 |
0.0019 ± 0.0003 |
|
Data are mean ± SEM of five determinations using independent samples. ap < 0.05, bp < 0.01, cp < 0.001, vs. 0 mg/mL. Δ = HRG, BG, MG or PG. | |||||
Pedraza-Chaverrí et al. Nutrition Journal 2004 3:10 doi:10.1186/1475-2891-3-10 |
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