Antioxidant and Acetylcholinesterase Inhibitory Effect of Aged Raw Garlic Extracts

In vitro antioxidant activities and acetylcholinesterase (AChE) inhibitory effects of solvent fractions from aged raw garlic extracts were investigated. Total phenolics fractioned by hexane, chloroform, ethyl acetate and water from Aged raw garlic extracts were 3.70, 23.63, 31.27 and 2.35 mg/g, respectively. We found that ethyl acetate fractions had the highest in ABTS radical scavenging activities, ferric reducing antioxidant power and inhibitory effect on auto-oxidation of linoleic acid. Intracellular ROS accumulation resulting from H2O2 treatment of PC12 cells was significantly reduced when ethyl acetate fractions were present in the medium compared to PC12 cells treated with H2O2 only. In addition, we found that ethyl acetate fractions from aged raw garlic extracts resulted in a dose-dependent manner on AChE inhibition. Consequently, our results suggest that ethyl acetate fractions from aged raw garlic extracts may be useful as decreasing agents of oxidative stress and
AChE inhibitors.

Key words - Aged raw garlic extract, Antioxidant activity, Oxidative stress, Acetylcholinesterase