1. Antioxidant Functions of E- and Z-Ajoene Derived from Japanese Garlic (Naznin et al, 2010)
Figure 1 Antioxidant activity of 1mM E– and Z-ajoene.
This study demonstrated that E– and Z-ajoene have various extents of antioxidant properties, including scavenging activities for DPPH radicals and hydroxyl radicals.
In general, antioxidant activities shown in this study suggest that E– and Z-ajoene may be used as a source of antioxidants.
2. Inhibition of Microbial Growth by Ajoene, a Sulfur-containing Compound Derived from Garlic (Naganawa et al, 1996)
Table 2.MIC and MMC of ajoene for organisms in this study (extracted from Naganawa et al, 1996)
Table 3. Comparison of the antimicrobial activities for B. cereus and C. albicans (extracted from Naganawa et al, 1996)
The MICs of ajoene for each microorganism are shown in Table 2. Generally ajoene showed strong inhibition against most gram-positive bacteria such as Bacillus spp., S. aureus, Mycobacterium spp., L. plantarum, and S. griseus. The MICs against yeast were about 20 µg ajoene per ml, whereas against gram-negative bacteria, the MICs were a little bit higher, such as E. coli (116 µg/ml) and P. aeruginosa (>500µg/ml). The antimicrobial activities of ajoene, DAS, and DADS as derivatives of allicin and sorbic acid as a food preservative were compared by addition at various concentrations to culture broth of B. cereus and C. albicans. Overall, ajoene showed a strong antimicrobial effect even at a concentration of 10 µg/ml.