A comparative study of antioxidative and cardioprotective efficacy of raw and aged garlic extract

Garlic (Allium sativum L.) has been used as a medicinal food for preventing disease and promoting heath. But consuming garlic to attain its therapeutic efficacy also has limitation because of the pungent smell and indigestion. Aged Garlic Extract (AGE) is a derivative of garlic prepared by aging the garlic cloves for twenty months. Aging of garlic converts reactive organosulfur compounds into stable compounds like S-allyl cysteine (SAC), Diallyl disulfide (DADS), S-allyl mercapto cysteine (SAMC) etc. Newly formed allyl compound believe to have exceptional therapeutic benefit as of the raw garlic, present study was designed to perform a comparison between antioxidant and cardioprotective potential of raw garlic and aged garlic extract. Phytochemical screening for raw and aged garlic extract was determined by qualitative methods. For antioxidative activity; DPPH, ABTS, Nitric oxide, Hydrogen peroxide activity was tested. Further, Ferric reducing antioxidant power (FRAP) assay and lipid Peroxidation activity by FTC and TBA was also performed. To determine the cardioprotective effect, cytotoxic dose of aged and raw garlic was optimized by MTT assay. Morphological analysis on below and above the cytotoxic dose was also done and cell viability was observed by trypan blue assay. This study suggest that aged garlic extract has higher antioxidative and cardioprotective activity compared to raw garlic.