*4.4. Protein Denaturation Inhibition by Garlic Extract*

The protein denaturation inhibition function of garlic extract was studied as described by Sakat et al. [40] and Pandey et al. [41]. A portion of 1% aqueous solution (500 µL) of HSA was added separately to 100 µL of varying concentrations (0–100 µg/mL) of garlic extract. First, the mixtures were incubated at 37 ◦C for 20 min and then heated for 20 min at 51 ◦C. Subsequently, the samples were cooled, and turbidity was measured at 660 nm. All samples were run in triplicate.

The percentage inhibition of protein denaturation was calculated using the following equation:

Percentage Inhibition = [(Ac − As)/Ac] × 100

where Ac = absorbance of control, and As = absorbance in presence of extract.
