Effect of Thermal Treatment on the Antiproliferative and Antioxidant Activities of Garlic

decolorization, FRAC, and CUPRAC methods, but higher temperatures decreased the thiosulfinate content, inactivated alliinase, and decreased the cytotoxic activity. Baking and steaming of garlic cloves decreased TAC and phenolic content, inactivated alliinase, decreased thiosulfinate content, and compromised the cytotoxic activity of garlic. Blanching did not significantly affect TAC and phenolic content but caused small inactivation of alliinase and a slight decrease in thiosulfinate content. These results indicate that thermal treatment causes no or moderate decrease in TAC, but decreases the alliinase activity, thiosulfinate content, and the antiproliferative activity of garlic for ovarian cancer cells.