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| Untersuchte Arbeit: Seite: 9, Zeilen: 2-11 |
Quelle: Banerjee and Maulik 2002 Seite(n): 2, Zeilen: l.col: 37ff |
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| The adenosine concentration increases several-fold as the homogenate is incubated at room temperature for several hours.
Another widely studied garlic preparation is aged garlic extract. Sliced raw garlic stored in 15-20% ethanol for more than 1.5 years is refereed to aged garlic extract. This process is supposed to cause considerable loss of allicin and increased activity of certain new compounds. These compounds include S-allylcysteine, S-allylmercaptocysteine, allixin (3- hydroxy-5-methoxy-6-methyl-2-penthyl-4H-pyran-4-one), and selenium which are stable and significantly antioxidant. Medicinally used garlic oil is usually prepared by steam-distillation process. Steam-distilled garlic oil consists of diallyl, allylmethyl, and dimethyl mono to hexa sulfides (Lawson, 1998). |
The adenosine concentration increases several-fold as the homogenate is incubated at room temperature. [...]
Another widely studied garlic preparation is aged garlic extract (AGE). Sliced raw garlic stored in 15-20% ethanol for 20 months is refereed to as AGE. This whole process is supposed to cause considerable loss of allicin and increased activity of certain newer compounds, like S-allylcysteine (SAC), S-allylmercaptocysteine, allixin and selenium which are stable, highly bioavailable and significantly antioxidant [5]. [...] Medicinally used garlic oil is mostly prepared by steam-distillation process. Steam-distilled garlic oil consists of the diallyl (57%), allyl methyl (37%) and dimethyl (6%) mono to hexa sulfides. [...] [1] 1. Lawson LD: Garlic: a review of its medicinal effects and indicated active compounds. In: Phytomedicines of Europe. Chemistry and Biological Activity. Series 691 (Edited by: Lawson LD & Bauer R) American Chemical Society, Washington, DC 1998, 176-209 5. Borek C: Antioxidant health effect of aged garlic extract. J Nutr 2001, 131:1010S-1015S |
The source is not given. |
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