The Antioxidant Mechanisms Underlying the Aged Garlic Extract- and S-Allylcysteine-Induced Protection

Table 1

Compositional changes in the AGE.^A

	Incubation time (months)
Compound	0	1	3	12	24
	(mg/g dry extract)
γ-Glutamyl-S-allylcysteine	12.7	5.8	1.1	0	0
S-Allylcysteine	0.2	5.9	7.2	7.1	7.2
γ-Glutamyl-S-1-propenylcysteine	15.9	3.4	0.5	0	0
S-1-Propenylcysteine	0.5	6.7	8.1	6.5	4.4
S-Allylmercaptocysteine	0.01	0.6	1.2	1.7	1.9

^ACloves were chopped into pieces (2×2×1 mm) and placed into 20% ethanol (12 mL/g) in a closed container and stored at room temperature. Synthesized from [4].