Natural Antioxidant and Anticarcinogenic Compounds from Two Varieties of Iranian Garlic

Parvin Ramezani Kharazi; Gholamali Peyvast

Issue

Vol. 17 No. 1 (2005): Vol 17 Issue 1

Issue Published : October 1, 2004

Natural Antioxidant and Anticarcinogenic Compounds from Two Varieties of Iranian Garlic

Parvin Ramezani Kharazi

Chemistry Department, Guilan University, Rasht, Iran

Gholamali Peyvast

Chemistry Department, Guilan University, Rasht, Iran

Corresponding Author(s) : Parvin Ramezani Kharazi

Asian Journal of Chemistry, Vol. 17 No. 1 (2005): Vol 17 Issue 1
Article Published : March 19, 2016

Abstract

Conjugated linoleic acid (CLA) or its downstream metabolites are screened for its various antioxidant and antitumour actvities in two varieties of Iranian garlic [Allium sativum, var. sativum (I) and Allium ampeloprasum, var. holmens (II)] that are cultivated in north of Iran. In this work, IR, GC and GC-mass have been used for the characterization of unsaturated fatty acid methyl ester (UFAMEs). The qualitative and quantitative analysis of garlic extract showed significant amount of 9,12-octadecadienoic acid methyl ester and 11,14-eicosadienoic acid methyl ester among other UFAMEs for (II).

Keywords

Antioxidant Anticarcinogenic Iranian garlic

Ramezani Kharazi, P., & Peyvast, G. (2016). Natural Antioxidant and Anticarcinogenic Compounds from Two Varieties of Iranian Garlic. Asian Journal of Chemistry, 17(1), 219–223. Retrieved from https://asianpubs.org/index.php/ajchem/article/view/19755

Issue

Vol. 17 No. 1 (2005): Vol 17 Issue 1

Natural Antioxidant and Anticarcinogenic Compounds from Two Varieties of Iranian Garlic

Corresponding Author(s) : Parvin Ramezani Kharazi

Abstract

Keywords

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