*4.6. Effect of Garlic Extract on Protein Aggregation Index*

Glycation is a major driver of biomolecular structural changes, particularly proteins, resulting in the development of aggregates [42]. Garlic extract was tested for its ability to protect against protein aggregation caused by glycation by determining glycated sample absorbance, treated with glucose, either in the absence or presence of extract (0.78–100 µg/mL). Aggregation index was determined for each sample using their absorbance at 340 and 280 nm [12].

Percentage of protein aggregation index = [A340/(A<sup>280</sup> − A340)] × 100

where, A<sup>340</sup> = absorbance at 340 nm, and A<sup>280</sup> = absorbance at 280 nm.
