Figure 6. Alkylation of thiol groups by IAA inhibited part of the ABTS radical scavenging activity of garlic aqueous extracts (DS). * means p < 0.05

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