09/25/2018 / By Ellaine Castillo
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.
The researchers also suggest further studies to determine the actual mechanisms that onion, garlic, and ginger use to exhibit antioxidant activity.
Read the full text of the study at this link.
Learn more about how onion, garlic, ginger, and other superfoods can keep you healthy by visiting Superfoods.news today.
Journal Reference:
Hashem MA, Sen N, Hussain MS, Sen D, Halim MA, Chen U, Rahman N. A COMPARATIVE STUDY OF ANTIOXIDANT POTENTIAL OF THREE COMMONLY USED SPICES IN BANGLADESH. Free Radicals and Antioxidants. 2018;8(1). DOI: 10.5530/fra.2018.1.2
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