Antioxidants are stable atoms that inhibit oxidation caused by free radicals.
With an aim to find the potential compound for the treatment of diseases associated with oxidative stress, researchers examined the antioxidant activity of bioactive compound alliin.
Compared to garlic compounds representing the four main chemical classes, alliin, allyl cysteine, allyl disulfide, and allicin, prepared by chemical synthesis or purification, researchers found that alliin showed a better-scavenged superoxide property, particularly in hydroxyl radicals compared to others compound.
Dr. Chung LY said in the final report, "allyl disulfide, alliin, allicin, and allyl cysteine exhibit different patterns of antioxidant activities as protective compounds against free radical damage".
Natural Medicine for Fatty Liver And Obesity Reversal - The Revolutionary Findings To Achieve Optimal Health And Lose Weight
How To Get Rid Of Eye Floaters
Contrary To Professionals Prediction, Floaters Can Be Cured Naturally
Ovarian Cysts And PCOS Elimination
Holistic System In Existence That Will Show You How To
Permanently Eliminate All Types of Ovarian Cysts Within 2 Months
Back to Kyle J. Norton Homepage http://kylejnorton.blogspot.ca
Kyle J. Norton (Scholar, Master of Nutrition, All right reserved)
Health article writer and researcher; Over 10.000 articles and research papers have been written and published online, including worldwide health, ezine articles, article base, health blogs, self-growth, best before it's news, the karate GB daily, etc.,.
Named TOP 50 MEDICAL ESSAYS FOR ARTISTS & AUTHORS TO READ by Disilgold.com Named 50 of the best health Tweeters Canada - Huffington Post
Nominated for shorty award over last 4 years
Some articles have been used as references in medical research, such as international journal Pharma and Bioscience, ISSN 0975-6299.
(1) The antioxidant properties of garlic compounds: allyl cysteine, alliin, allicin, and allyl disulfide by Chung LY. (PubMed)
(2) Alliin Attenuated RANKL-Induced Osteoclastogenesis by Scavenging Reactive Oxygen Species through Inhibiting Nox by Chen Y1,2, Sun J3, Dou C4, Li N5, Kang F6, Wang Y7, Cao Z8, Yang X9, Dong S. (PubMed)
(3) Free radicals, antioxidants, and functional foods: Impact on human health by V. Lobo, A. Patil, A. Phatak, and N. Chandra. (PubMed)