ANTIOXIDANT EFFECTS OF AQUEOUS GARLIC EXTRACT .1. DIRECT-DETECTION USING THE PHOTOCHEMILUMINESCENCE

The antioxidant effect of the aqueous extract from the garlic preparat ion Kwai(R) was investigated using the method of photochemiluminescenc e. The method is based on the photo-induced superoxide radical mediate d autoxidation of luminol, and allows for rite capability substances t o inhibit the free radical processes in this test system To be quantif ied, and hence for their antioxidant properties in respect of a standa rd substance (e.g. ascorbic acid, alpha-tocopherol) to be compared. Th e aqueous extract obtained from 1 mg of the garlic preparation was fou nd to be anti-oxidatively as effective as 30 nmol Of ascorbic acid and /or 3.6 nmol of alpha-tocopherol.