Figure 1. ABTS radical scavenging activity of garlic extracts. DS1, aqueous extracts; DS2, boiled aqueous extracts; DS3, methanol extracts; and DS4, boiled methanol extracts

From

Determination of Antioxidant Activity in Garlic (Allium sativum) Extracts Subjected to Boiling Process in vitro

Cunbao Liu, Xu Yang, Yufeng Yao, Weiwei Huang, Wenjia Sun, Yanbing Ma

Journal of Food and Nutrition Research. 2014, 2(7), 383-387 doi:10.12691/jfnr-2-7-9