Vitamin E (α-tocopherol) was isolated from garlic. The method involved homogenization of garlic in phosphate-buffered saline and extraction with heptane in the presence of lithium dodecyl sulfate. An aliquot of the extract, when analyzed by HPLC on a C18 column, yielded a peak with the same retention time as the α-tocopherol standard. The presence of α-tocopherol was further confirmed by GC/MS. A total of 9.4 μg of α-tocopherol was isolated from 1 g of garlic. Oxidation of low-density lipoprotein was retarded by garlic α-tocopherol.
No takes yet. Share an insight, caveat, or question.
Malik et al. (1997) studied this question.
Synapse has enriched one closely related paper. Consider it for comparative context: