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Biochemical Composition, Antioxidant Activity and Antiproliferative Effects of Different Processed Garlic Products
Garlic (Allium sativum L.) is a type of agricultural product that is widely used as a food spice, herb and traditional medicine. White garlic (WG) can be processed into several kinds of products, such as green garlic (GG), Laba garlic (LAG) and black garlic (BG), which have multiple health effects....
Autores principales: | , , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
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MDPI
2023
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9864549/ https://www.ncbi.nlm.nih.gov/pubmed/36677862 http://dx.doi.org/10.3390/molecules28020804 |
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author | Lu, Jingyang Li, Nannan Li, Shuqin Liu, Wei Li, Mingyue Zhang, Min Chen, Haixia |
author_facet | Lu, Jingyang Li, Nannan Li, Shuqin Liu, Wei Li, Mingyue Zhang, Min Chen, Haixia |
author_sort | Lu, Jingyang |
collection | PubMed |
description | Garlic (Allium sativum L.) is a type of agricultural product that is widely used as a food spice, herb and traditional medicine. White garlic (WG) can be processed into several kinds of products, such as green garlic (GG), Laba garlic (LAG) and black garlic (BG), which have multiple health effects. In this study, GC-MS (gas chromatography-mass spectrometry), DPPH (1,1′-diphenyl-2-propionyl hydrazide) radical scavenging, hydroxyl radical scavenging and MTT (3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyl tetrazolium bromide) in vitro assays were used to compare the composition, antioxidant and antiproliferation effects of different processed garlic extracts. The relationship between the constituents and the bioactivities was analyzed using the principal components analysis (PCA) and heatmap analysis. BG showed the highest antioxidant activity (IC(50) = 0.63 ± 0.02 mg/mL) in DPPH radical assays and the highest antioxidant activity (IC(50) = 0.80 ± 0.01 mg/mL) by hydroxyl radical assay. Moreover, GC-MS results showed that 12 organosulfur compounds were detected in the extracts of four garlic products, and allyl methyl trisulfide showed a positive relation with the anticancer activity on SMMC-7721 cells (hepatocellular carcinoma cells). The results suggested that the processing of garlic had a significant influence on the constituents and antioxidant effects and that GG, LAG and BG might be better candidates for the related functional food products compared to WG. |
format | Online Article Text |
id | pubmed-9864549 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2023 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-98645492023-01-22 Biochemical Composition, Antioxidant Activity and Antiproliferative Effects of Different Processed Garlic Products Lu, Jingyang Li, Nannan Li, Shuqin Liu, Wei Li, Mingyue Zhang, Min Chen, Haixia Molecules Article Garlic (Allium sativum L.) is a type of agricultural product that is widely used as a food spice, herb and traditional medicine. White garlic (WG) can be processed into several kinds of products, such as green garlic (GG), Laba garlic (LAG) and black garlic (BG), which have multiple health effects. In this study, GC-MS (gas chromatography-mass spectrometry), DPPH (1,1′-diphenyl-2-propionyl hydrazide) radical scavenging, hydroxyl radical scavenging and MTT (3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyl tetrazolium bromide) in vitro assays were used to compare the composition, antioxidant and antiproliferation effects of different processed garlic extracts. The relationship between the constituents and the bioactivities was analyzed using the principal components analysis (PCA) and heatmap analysis. BG showed the highest antioxidant activity (IC(50) = 0.63 ± 0.02 mg/mL) in DPPH radical assays and the highest antioxidant activity (IC(50) = 0.80 ± 0.01 mg/mL) by hydroxyl radical assay. Moreover, GC-MS results showed that 12 organosulfur compounds were detected in the extracts of four garlic products, and allyl methyl trisulfide showed a positive relation with the anticancer activity on SMMC-7721 cells (hepatocellular carcinoma cells). The results suggested that the processing of garlic had a significant influence on the constituents and antioxidant effects and that GG, LAG and BG might be better candidates for the related functional food products compared to WG. MDPI 2023-01-13 /pmc/articles/PMC9864549/ /pubmed/36677862 http://dx.doi.org/10.3390/molecules28020804 Text en © 2023 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Article Lu, Jingyang Li, Nannan Li, Shuqin Liu, Wei Li, Mingyue Zhang, Min Chen, Haixia Biochemical Composition, Antioxidant Activity and Antiproliferative Effects of Different Processed Garlic Products |
title | Biochemical Composition, Antioxidant Activity and Antiproliferative Effects of Different Processed Garlic Products |
title_full | Biochemical Composition, Antioxidant Activity and Antiproliferative Effects of Different Processed Garlic Products |
title_fullStr | Biochemical Composition, Antioxidant Activity and Antiproliferative Effects of Different Processed Garlic Products |
title_full_unstemmed | Biochemical Composition, Antioxidant Activity and Antiproliferative Effects of Different Processed Garlic Products |
title_short | Biochemical Composition, Antioxidant Activity and Antiproliferative Effects of Different Processed Garlic Products |
title_sort | biochemical composition, antioxidant activity and antiproliferative effects of different processed garlic products |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9864549/ https://www.ncbi.nlm.nih.gov/pubmed/36677862 http://dx.doi.org/10.3390/molecules28020804 |
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