Researchers from Noakhali Science and Technology University, Atish Dipankar University of Science and Technology, and Bangladesh National Herbarium have shown that onion (Allium cepa), garlic (Allium sativum), and ginger (Zingiber officinale) have potential use in preventing free radical-mediated diseases. This study, which was published in Free Radicals and Antioxidants, looked into the antioxidant activity of ethanolic extracts of onion, garlic, and ginger.
- Onion, garlic, and ginger, which are spices commonly included in a person’s diet, have been shown to possess many health benefits.
- The antioxidant activities of ethanolic extracts of onion, garlic, and ginger were determined based on total phenolic content, total flavonoid content, and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging assay.
- Researchers analyzed the results of the experiment using version 10 of the SPSS software.
- Results of the experiment show that ethanol extracts of onion, garlic, and ginger have potent antioxidant activity. This makes them potential substitutes for synthetic antioxidants that are used to treat diseases related to oxidative stress.
The researchers also suggest further studies to determine the actual mechanisms that onion, garlic, and ginger use to exhibit antioxidant activity.
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