Nonenzymatic antioxidant activity of four organosulfur compounds derived from garlic.

The nonenzymatic antioxidant activity of diallyl sulfide (DAS), diallyl disulfide (DADS), S-ethyl cysteine (SEC), and N-acetyl cysteine (NAC) in the liposome system was examined. The antioxidant protection from these organosulfur agents was concentration dependent (p < 0.05). SEC and NAC showed significantly lower lipophilicity and greater reducing power than DAS and DADS (p < 0.05). Greater antioxidant protection was presented in the combinations of α-tocopherol with four organosulfur agents than α-tocopherol treatment alone (p < 0.05), and SEC and NAC showed greater sparing effects on α-tocopherol (p < 0.05). Four organosulfur agents lost antioxidant activity when the temperature was 65 °C (p < 0.05). At pH 2.5 and 10, DAS and DADS still showed antioxidant activity (p < 0.05). On the basis of the observed nonenzymatic antioxidant protection, these organosulfur compounds are potent agents for enhancing lipid stability. Keywords: Organosulfur compounds; nonenzymatic antioxidant activity; iron-chelating ef...