Garlic's ability to prevent <it>in vitro </it>Cu<sup>2+</sup>-induced lipoprotein oxidation in human serum is preserved in heated garlic: effect unrelated to Cu<sup>2+</sup>-chelation
<p>Abstract</p> <p>Background</p> <p>It has been shown that several extracts and compounds derived from garlic are able to inhibit Cu<sup>2+</sup>-induced low density lipoprotein oxidation. In this work we explored if the ability of aqueous garlic extract to...
| Main Authors: | , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
BMC
2004-09-01
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| Series: | Nutrition Journal |
| Online Access: | http://www.nutritionj.com/content/3/1/10 |