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The antioxidant and anti‐cadmium toxicity properties of garlic extracts

机译：大蒜提取物的抗氧化和抗镉毒性

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AbstractCadmium (Cd) contamination is a highly dangerous international problem because it can transfer into the food chain and become bioaccumulated, endangering human health. Cd detoxication is very interesting particularly the method providing no undesirable side effects. Cd also causes lipid oxidation that leads to undesired food quality. Garlic (Allium sativum L.) has been used as conventional food and in herbal therapy and folklore medicine as an antibacterial, antitumorogenic, and antioxidant agent for over 5000 years. In the present work, fresh garlic and pickled garlic extracted with distilled water was brought to determine antioxidant activities in terms of 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging assay, 2,2′-azino-bis-3-ethylbenzthiazoline-6-sulphonic acid (ABTS) radical scavenging assay, ferric reducing ability power (FRAP) assay, chelating activities, superoxide, and hydroxyl scavenging assay. The data showed that pickled garlic extracts significantly possessed more DPPH, ABTS, FRAP, superoxide, and hydroxyl scavenging assays as 11.86, 13.74, 4.9, 46.67, and 15.33 g trolox equivalent/g sample, respectively, compared with fresh one as 7.44, 7.62, 0.01, 4.07, and 8.09 g trolox equivalent/g sample, respectively. However, iron chelating activity of fresh garlic extract was higher than that of pickled garlic while there was no significant difference in the copper chelating activity of both extracts. For anti-Cd properties, pickled garlic was more effective than fresh garlic and contained less toxicity than standard diallyl disulfide (DADS). Therefore, therapeutic properties of pickled garlic favored its consumption compared with fresh and standard DADS for its antioxidant and anti-Cd properties.
机译：摘要镉（Cd）污染是一个非常危险的国际问题，因为它可以转移到食物链中并成为生物蓄积性物质，危害人类健康。镉脱毒非常有趣，特别是该方法不产生不良副作用。镉还会引起脂质氧化，从而导致不良的食品质量。大蒜（Allium sativum L.）已被用作传统食品，并在草药疗法和民俗医学中用作抗菌，抗肿瘤生成和抗氧化剂已有5000多年的历史了。在目前的工作中，采用新鲜大蒜和用蒸馏水提取的腌制大蒜，通过1,2-二苯基-2-吡啶并肼基（DPPH）自由基清除试验，2,2'-azino-bis-3-进行抗氧化活性的测定。乙基苯并噻唑啉-6-磺酸（ABTS）自由基清除试验，铁还原能力（FRAP）分析，螯合活性，超氧化物和羟基清除试验。数据显示，腌制的大蒜提取物显着拥有更多的DPPH，ABTS，FRAP，超氧化物和羟基清除法，分别为11.86、13.74、4.9、46.67和15.33 g trolox当量/ g样品，而新鲜的为7.44、7.62 ，0.01、4.07和8.09 g trolox当量/ g样品。然而，新鲜大蒜提取物的铁螯合活性高于腌制大蒜，而两种提取物的铜螯合活性无显着差异。在抗镉性能方面，腌制的大蒜比新鲜的大蒜更有效，并且比标准的二烯丙基二硫化物（DADS）毒性更小。因此，与新鲜的和标准的DADS相比，腌制大蒜的抗氧化和抗Cd特性使其更易于食用。

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