| 内容提要: |
The components and bioactivities of four garlic products were comparatively studied. The results showed that black garlic and green garlic showed the better scavenging activities on DPPH radicals and hydrogen radicals, and the strongest reducing power effects than the others. Moreover, the green garlic exhibited the highest inhibitory effects on SMMC-7721 cells. The contents of polyphenols were higher in black garlic and green garlic, while green garlic has more content of organosulfur compounds than others. The results showed that black garlic and green garlic should be used as potential functional foods. |