**1.15 Garlic and onion**

*Strawberry - Pre- and Post-Harvest Management Techniques for Higher Fruit Quality*

in the rat liver microsomes at a concentration of 600 μM [96].

protection against oxidation of human LDL [97].

accidental radiation exposure [94].

**1.13 Piperine**

**1.14 Capsaicin**

and *in vivo* studies showed that LYC could provide protection against ionizing radiation. Therefore, supplementation of LYC might be protective against damaging effects of radiotherapy in cancer treatments and it can also be protective against

Piperine [1-[5-(1,3-benzodioxol-5-yl)-1-oxo-2,4, pentadienyl] piperidine] is the major pungent alkaloid present in the fruits of *Piper nigrum* L*.* [95]. Piperine at low concentrations acts as a hydroxyl radical scavenger, but at higher concentrations, it activates the Fenton reaction, resulting in increased generation of hydroxyl radicals. Piperine has hepatoprotective effects and it was shown to inhibit lipid peroxidation

Capsaicin (trans-8-methyl-N-vanillyl-6-nonenamide) is the major strong and irritating ingredient of red pepper. It may inhibit copper ion-induced lipid peroxidation of human LDL, which suggests that it is an effective antioxidant offering

*General mechanisms of action of lycopene. The proposed mechanisms of action of lycopene (oxidative and nonoxidative) that decreases the risk of oxidative stress-mediated diseases. Lycopene most likely acts via the oxidative mechanism of action to prevent oxidative stress and its detrimental effects on male infertility. ROS:* 

**134**

**Figure 5.**

*reactive oxygen species [93].*

Diallyl sulfides and diallyl disulfides, the active components of garlic, have anti-inflammatory and antimutagenic activities. Onion is a major source of flavonoids, especially the two quercetin glycosides, quercetin 4-*o*-*β*-glucoside and quercetin 3,4-*o*-*β*-diglucosides, which are recognized as bioactive substances. In order to show the antioxidant properties and protective effects of garlic and onion, a study was carried out on rats. Animals were treated with 0.6 mg nicotine/kg and also given 100 mg garlic or onion oils/kg for 21 days. Nicotine increased concentrations of thiobarbituric acid, conjugated dienes, and hydroperoxides in the tissues. Supplementation with both the garlic oil and onion oil increased resistance not only to lipid peroxidation but they also increased levels of antioxidant enzymes and glutathione. These conclusions state that oils of garlic and onion are effective antioxidants against nicotine-related oxidative stress and damage [98].
