Antioxidant Effects of Aqueous Garlic Extract. 2nd Communication: Inhibition of the Cu(2+)-initiated Oxidation of Low Density Lipoproteins

The aqueous extract from the garlic preparation Kwai the antioxidant effect of which has been previously detected by the authors using the method of photochemiluminescence was tested in respect of the Cu(2+)-initiated oxidation of low density lipoprotein (LDL). The formation of conjugated diene which accompanies the lipid peroxidation process was detected photometrically. In this test system too, a dose-related oxidation-inhibiting effect of the extract was established. Further experiments will be required to find out whether such effect is due to the reduction of intrinsic antioxidants or to the increase of the integral antioxidant capacity of LDL.