Study on the nitrite-eliminating effect of different processed garlic

Objective:to study the eliminating effect of fresh garlic,cooked garlic,sweet-and-sour garlic on nitrite.Methods:using the filtrate of fresh garlic,cooked garlic,sweet-and-sour garlic as materials,the extracts were diluted to 10,20,60,100mg/mL separately.Calculated the nitrite-eliminating ratio separately after its reacted under the pH condition of simulated human gastric juice and body fluid.Results:under the pH and temperature condition of simulated human gastric juice and body fluid,the eliminating ratio of fresh garlic,cooked garlic,sweet-and-sour garlic on nitrite reached more than 50%.Under condition at pH=3,nitrite-eliminating capacity:cooked garlicfresh garlicsweet-and-sour garlic.The effects of nitrite-eliminating were increased with the concentration growing;when pH=7,nitrite-eliminating capacity:sweet-and-sour garlicfresh garliccooked garlic.The relationship between the ratio and the concentration of the three was not obviously observed.Conclusion:fresh garlic,cooked garlic,sweet-and-sour garlic all has good eliminating nitrite effect.Having fresh garlic,cooked garlic,sweet-and-sour garlic will advantage human body's ability of anti-tumor activity.