Tag Archives: black garlic.

821-824 R. Vokk, E. Tedersoo, T. Lõugas, K. Valgma and J. Rosend
Comparative study on anti-oxidant activity of garlic grown in different regions
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Comparative study on anti-oxidant activity of garlic grown in different regions

R. Vokk*, E. Tedersoo, T. Lõugas, K. Valgma and J. Rosend

Department of Food Processing, Tallinn University of Technology, Ehitajate tee ⁵, Tallinn, EE¹⁹0⁸⁶, Estonia; *Correspondence: raivo.vokk@ttu.ee

Abstract:

Currently reliance on natural products such as garlic and other vegetables is gaining popularity to combat various physiological threats including oxidative stress, cardiovascular complexities, cancer insurgence, and immune dysfunction. Garlic (Allium sativum L.) holds a unique position in history, belongs as a natural ingredient to different cuisines and was recognized for its therapeutic potential. Extensive research work has been carried out on the health promoting properties of garlic, often referred to its sulfur containing metabolites i.e. allicin and its derivatives. The aim of the present study was to compare garlic originated from different parts of the world (Chinese, Spanish, Lithuanian etc) on the basis of their anti-oxidant activity to evaluate their potential for different applications. As a result distinctive differences have been found in anti-oxidant activity of different garlic varieties. Garlic grown in Estonia possessed the highest antioxidant activity among the raw varieties. Black garlic has remarkable higher anti-oxidant content in comparison with other garlic samples.

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