Fig. 5: Effect of polyphenols on the stability of allicin.
From: Evaluate the stability of synthesized allicin and its reactivity with endogenous compounds in garlic
A HPLC chromatograms of polyphenolic extract and peroxidase (POD) on the stability of allicin, B effect of apigenin, myricetin and quercetin on the stability of allicin. a–c Allicin content with different letters differ (P < 0.05).
