Biochemical Composition, Antioxidant Activity and Antiproliferative Effects of Different Processed Garlic Products

Biochemical Composition, Antioxidant Activity and Antiproliferative Effects of Different Processed Garlic Products

Garlic (<i>Allium sativum</i> 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 multip...

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Bibliographic Details
Main Authors: Jingyang Lu, Nannan Li, Shuqin Li, Wei Liu, Mingyue Li, Min Zhang, Haixia Chen
Format: Article
Language:English
Published: MDPI AG 2023-01-01
Series:Molecules
Subjects:
antioxidant activity
antiproliferative effect
constituents
different processed garlic
gas chromatography-mass spectrometry (GC-MS)
organosulfur compounds
Online Access:https://www.mdpi.com/1420-3049/28/2/804

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https://www.mdpi.com/1420-3049/28/2/804

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