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[20] reported antioxidant activity ranging from 13.44 to 27.40 mol Trolox/g DW in black garlic, compared to 5.7111.13 mol Trolox/g DW in fresh garlic, clearly confirming the superior antioxidant capacity of black garlic (Table 1)
J Biol Chem 232:10771091 Ussher JR, Campbell JE, Mulvihill EE, Baggio LL, Bates HE, McLean BA, Gopal K, Capozzi M, Yusta B, Cao X, Ali S, Kim M, Kabir MG, Seino Y, Suzuki J, Drucker DJ (2018) Inactivation of the glucose-dependent insulinotropic polypeptide receptor improves outcomes following experimental myocardial infarction
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