{"id":{"repo_id":"buffalo","oai_identifier":"oai:ubir.buffalo.edu:10477/79381"},"canonical_url":"https://search.dev.ndltd.org/etd/buffalo/oai:ubir.buffalo.edu:10477/79381","repository":{"repo_id":"buffalo","name":"Buffalo","base_url":"https://ubir.buffalo.edu/oai/request"},"display":{"title":"Colorimetric Determination of the Antioxidant Strengths of Various Garlic Forms to Measure their Potential as Anticancer Agents","abstract":"M.S.","abstract_html":"M.S.","abstract_has_math":false,"creators":["Scheving, Tyler"],"institution":"State University of New York at Buffalo","degree_name":null,"degree_level":null,"degree_discipline":null,"degree_department":null,"school":null,"contributors":["Aga, Diana","Chemistry"],"advisors":[],"committee_chairs":[],"committee_members":[],"year":2019,"date_issued":"2019-04-04T20:31:09Z","date_published":"2019-04-04T20:31:09Z","updated_at":"2026-07-27T19:05:16Z","subjects":["analytical chemistry","medicine"],"languages":["eng"],"rights":["Users of works found in University at Buffalo Institutional Repository (UBIR) are responsible for identifying and contacting the copyright owner for permission to reuse. University at Buffalo Libraries do not manage rights for copyright-protected works and cannot assist with permissions.","Copyright retained by author."],"rights_urls":[],"identifier_entries":[]},"links":{"outbound_url":"http://hdl.handle.net/10477/79381","outbound_label":"Handle","outbound_source":"dc:identifier"},"metadata_groups":[{"id":"people","label":"People","entries":[{"key":"dc:contributor","label":"Contributor","values":["Aga, Diana","Chemistry"]},{"key":"dc:creator","label":"Author","values":["Scheving, Tyler"]}]},{"id":"academic_context","label":"Academic Context","entries":[{"key":"dc:date","label":"Dc Date","values":["2019-04-04T20:31:09Z","2019","2019-01-10 10:29:05"]},{"key":"dc:publisher","label":"Institution","values":["State University of New York at Buffalo"]},{"key":"dc:type","label":"Dc Type","values":["Text","Thesis"]}]},{"id":"subjects_keywords","label":"Subjects and Keywords","entries":[{"key":"dc:subject","label":"Dc Subject","values":["analytical chemistry","medicine"]}]},{"id":"language_rights","label":"Language and Rights","entries":[{"key":"dc:language","label":"Dc Language","values":["eng"]},{"key":"dc:rights","label":"Dc Rights","values":["Users of works found in University at Buffalo Institutional Repository (UBIR) are responsible for identifying and contacting the copyright owner for permission to reuse. University at Buffalo Libraries do not manage rights for copyright-protected works and cannot assist with permissions.","Copyright retained by author."]}]},{"id":"identifiers","label":"Identifiers","entries":[{"key":"dc:identifier","label":"Identifier","values":["http://hdl.handle.net/10477/79381"]}]},{"id":"additional","label":"Additional Metadata","entries":[{"key":"dc:description","label":"Description","values":["M.S.","Garlic, due to its many beneficial health effects, is a growing source of interest with regards to anticancer therapy. By studying the mechanisms of the constituents responsible for these effects, garlic has the potential to emerge as an anticancer agent if these mechanisms coincide with phenomena responsible for the initiation or propagation of cancer. In this study, the ability to inhibit free radicals of various garlic forms was measured and compared to a cancer cell line. Three different colorimetric assays (DPPH, superoxide and hydroxyl radical scavenging) were compared to determine the antioxidant capacity of two garlic pills (Garlicin and Kyolic), five fresh garlic sources and McCormick garlic powder seasoning were measured and quantified. Garlicin exhibited 100% inhibition of free radicals using the DPPH assay at a concentration of 5 mg/mL. On the other hand, Garlicin (48.2%) and fresh white garlic (60.2%) showed the highest percent inhibition of hydroxyl radicals at 10 mg/mL. These results were confirmed by a study using human carcinoma cell lines. This study demonstrated the highest anticancer activities with Garlicin and fresh white garlic, indicating a possible correlation between antioxidant capacity and ability to inhibit cancer cell formation. While the concepts investigated are in progress, this could be the beginning of a new therapy for both treatment and prevention of cancer."]},{"key":"dc:format","label":"Dc Format","values":["application/pdf"]},{"key":"dc:title","label":"Title","values":["Colorimetric Determination of the Antioxidant Strengths of Various Garlic Forms to Measure their Potential as Anticancer Agents"]}]}],"canonical_facts":{"dc:contributor":["Aga, Diana","Chemistry"],"dc:creator":["Scheving, Tyler"],"dc:date":["2019-04-04T20:31:09Z","2019","2019-01-10 10:29:05"],"dc:description":["M.S.","Garlic, due to its many beneficial health effects, is a growing source of interest with regards to anticancer therapy. By studying the mechanisms of the constituents responsible for these effects, garlic has the potential to emerge as an anticancer agent if these mechanisms coincide with phenomena responsible for the initiation or propagation of cancer. In this study, the ability to inhibit free radicals of various garlic forms was measured and compared to a cancer cell line. Three different colorimetric assays (DPPH, superoxide and hydroxyl radical scavenging) were compared to determine the antioxidant capacity of two garlic pills (Garlicin and Kyolic), five fresh garlic sources and McCormick garlic powder seasoning were measured and quantified. Garlicin exhibited 100% inhibition of free radicals using the DPPH assay at a concentration of 5 mg/mL. On the other hand, Garlicin (48.2%) and fresh white garlic (60.2%) showed the highest percent inhibition of hydroxyl radicals at 10 mg/mL. These results were confirmed by a study using human carcinoma cell lines. This study demonstrated the highest anticancer activities with Garlicin and fresh white garlic, indicating a possible correlation between antioxidant capacity and ability to inhibit cancer cell formation. While the concepts investigated are in progress, this could be the beginning of a new therapy for both treatment and prevention of cancer."],"dc:format":["application/pdf"],"dc:identifier":["http://hdl.handle.net/10477/79381"],"dc:language":["eng"],"dc:publisher":["State University of New York at Buffalo"],"dc:rights":["Users of works found in University at Buffalo Institutional Repository (UBIR) are responsible for identifying and contacting the copyright owner for permission to reuse. University at Buffalo Libraries do not manage rights for copyright-protected works and cannot assist with permissions.","Copyright retained by author."],"dc:subject":["analytical chemistry","medicine"],"dc:title":["Colorimetric Determination of the Antioxidant Strengths of Various Garlic Forms to Measure their Potential as Anticancer Agents"],"dc:type":["Text","Thesis"]},"updated_at":"2026-07-27T19:05:16Z"}