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http://dx.doi.org/10.3746/jkfn.2013.42.6.851

Effects of Garlic Extract on the Antioxidative Activity of Isoflavones  

Kang, Jin-Hoon (Dept. of Food and Nutrition, Kosin University)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.42, no.6, 2013 , pp. 851-855 More about this Journal
Abstract
This study was carried out to elucidate the effect of garlic extracts on the antioxidative activities of three isoflavones. All isoflavone samples showed greater antioxidative activity than butylated hydroxyanisole (BHA). In EDA (electron donating ability) tests, reducing power, SOD-like activity, and hydroxyl radical scavenging activity, all isoflavone samples with garlic extracts added showed significantly greater antioxidative effects than BHA. In conclusion, isoflavones have a potent antioxidative activity and garlic extracts have a big synergistic effect on this antioxidative activity.
Keywords
isoflavone; garlic; antioxidative activity; active oxygen scavenging activity; synergistic effect;
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