ArticleFood science & nutrition2025
Effect of Thermal Treatment on the Antiproliferative and Antioxidant Activities of Garlic.
Article in Food science & nutrition, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
3 citing papers in PubMed.
- ORAC: The Method of Choice for Determining Antioxidant Capacity of Food Products?International journal of molecular sciences · 2026Review
- Interaction of Red Cabbage Extract with Exogenous Antioxidants in ORAC Assay.International journal of molecular sciences · 2026Article
- Interaction of Red Cabbage Extract with Exogenous Antioxidants.International journal of molecular sciences · 2025Article
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Authors and funding
3 authors.
Funding
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Abstract
Garlic is consumed chiefly for its pro-health properties, including the antiproliferative effect against cancer cells and the antioxidant action. Garlic is used as a raw vegetable but also after thermal treatment. Nonetheless, data concerning the effects of heating on the biological activities of garlic are scarce. The study aimed to examine the effect of heating at various temperatures of garlic homogenate and blanching, baking, and steaming of garlic cloves on the antiproliferative activity against human ovarian cancer cells and antioxidant activity of garlic. Heating of garlic homogenate (40°C-100°C for 10 min) did not decrease or even increase the content of phenolics and Total Antioxidant Activity (TAC) assayed by ABTS
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