Figure 3.

(A) Rate of release of garlic extract components from GE-np-control (circle) and GE-np (diamond). The release of total garlic extract from the particles into PBS at room temperature was monitored at 210 nm. (B) Stability of allicin at 37°C. The amount of allicin present in garlic extract (open circle) and also in the extract released from GE-np (closed circle) at 37°C was monitored by RP-HPLC. The initial concentration of garlic extract matched with the total amount of extract released from GE-np. Due to the slow release of extract from the GE-np, the initial concentration of allicin was lower for GE-np as compared to the extract. However, allicin in the garlic extract was more rapidly degraded as compared to that in GE-np.