Abstract
ABSTRACT Garlic is consumed chiefly for its pro‐health properties, including the antiproliferative effect against cancer cells and the antioxidant action. Garlic is used as a raw vegetable but also after thermal treatment. Nonetheless, data concerning the effects of heating on the biological activities of garlic are scarce. The study aimed to examine the effect of heating at various temperatures of garlic homogenate and blanching, baking, and steaming of garlic cloves on the antiproliferative activity against human ovarian cancer cells and antioxidant activity of garlic. Heating of garlic homogenate (40°C–100°C for 10 min) did not decrease or even increase the content of phenolics and Total Antioxidant Activity (TAC) assayed by ABTS • decolorization, DPPH • decolorization, FRAC, and CUPRAC methods, but higher temperatures decreased the thiosulfinate content, inactivated alliinase, and decreased the cytotoxic activity. Baking and steaming of garlic cloves decreased TAC and phenolic content, inactivated alliinase, decreased thiosulfinate content, and compromised the cytotoxic activity of garlic. Blanching did not significantly affect TAC and phenolic content but caused small inactivation of alliinase and a slight decrease in thiosulfinate content. These results indicate that thermal treatment causes no or moderate decrease in TAC, but decreases the alliinase activity, thiosulfinate content, and the antiproliferative activity of garlic for ovarian cancer cells.
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Claims 11
Claim · model-written summary
Homogenate heating maintained or increased phenolics and antioxidant activity.
- Taxon
- garlic
Allium sativume0 - Treatment
- Heating of garlic homogenate (40°C–100°C for 10 min)e0
- Outcome
- content of phenolics and Total Antioxidant Activity (TAC)e0
- Direction
- did not decrease or even increasee0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Heating of garlic homogenate (40°C–100°C for 10 min) did not decrease or even increase the content of phenolics and Total Antioxidant Activity (TAC)”
Claim · model-written summary
Higher temperatures decreased thiosulfinates.
- Taxon
- GarlicAllium sativumt0
- Treatment
- higher temperaturese0
- Outcome
- thiosulfinate contente0
- Direction
- decreasede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“higher temperatures decreased the thiosulfinate content, inactivated alliinase, and decreased the cytotoxic activity”
t0“Garlic”
Claim · model-written summary
Higher temperatures inactivated alliinase.
- Taxon
- GarlicAllium sativumt0
- Treatment
- higher temperaturese0
- Outcome
- alliinasee0
Not reportedComparatorDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“higher temperatures decreased the thiosulfinate content, inactivated alliinase, and decreased the cytotoxic activity”
t0“Garlic”
Claim · model-written summary
Higher temperatures decreased garlic cytotoxic activity.
- Taxon
- GarlicAllium sativumt0
- Treatment
- higher temperaturese0
- Outcome
- cytotoxic activitye0
- Direction
- decreasede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“higher temperatures decreased the thiosulfinate content, inactivated alliinase, and decreased the cytotoxic activity”
t0“Garlic”
Claim · model-written summary
Baking decreased antioxidant activity and phenolics.
- Taxon
- garlicAllium sativume0
- Treatment
- Bakinge0
- Outcome
- TAC and phenolic contente0
- Direction
- decreasede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Baking and steaming of garlic cloves decreased TAC and phenolic content”
Claim · model-written summary
Steaming decreased antioxidant activity and phenolics.
- Taxon
- garlicAllium sativume0
- Treatment
- steaminge0
- Outcome
- TAC and phenolic contente0
- Direction
- decreasede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Baking and steaming of garlic cloves decreased TAC and phenolic content”
Claim · model-written summary
Baking inactivated alliinase and reduced thiosulfinates and cytotoxicity.
- Taxon
- garlicAllium sativume0
- Treatment
- Bakinge0
- Outcome
- alliinasee0
- Direction
- decreasede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Baking and steaming of garlic cloves decreased TAC and phenolic content, inactivated alliinase, decreased thiosulfinate content, and compromised the cytotoxic activity of garlic”
Claim · model-written summary
Steaming inactivated alliinase and reduced thiosulfinates and cytotoxicity.
- Taxon
- garlicAllium sativume0
- Treatment
- steaminge0
- Outcome
- alliinasee0
Not reportedComparatorDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Baking and steaming of garlic cloves decreased TAC and phenolic content, inactivated alliinase, decreased thiosulfinate content, and compromised the cytotoxic activity of garlic”
Claim · model-written summary
Blanching did not significantly affect antioxidant activity and phenolics.
- Taxon
- GarlicAllium sativumt0
- Treatment
- Blanchinge0
- Outcome
- TAC and phenolic contente0
- Direction
- did not significantly affecte0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Blanching did not significantly affect TAC and phenolic content”
t0“Garlic”
Claim · model-written summary
Blanching slightly inactivated alliinase.
- Taxon
- GarlicAllium sativumt0
- Treatment
- Blanchinge0
- Outcome
- alliinasee0
Not reportedComparatorDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Blanching did not significantly affect TAC and phenolic content but caused small inactivation of alliinase”
t0“Garlic”
Claim · model-written summary
Blanching slightly decreased thiosulfinate content.
- Taxon
- GarlicAllium sativumt0
- Treatment
- Blanchinge0
- Outcome
- thiosulfinate contente0
- Direction
- decreasee0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Blanching did not significantly affect TAC and phenolic content but caused small inactivation of alliinase and a slight decrease in thiosulfinate content”
t0“Garlic”
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