Black garlic
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Original price €34,90Original price €34,90 - Original price €34,90Original price €34,90Current price €31,06€31,06 - €31,06Current price €31,06Heart Support Complex · 120 capsules
GN LaboratoriesSupport the health of your cardiovascular system and reduce the risk of cardiovascular disease May lower blood pressure May lower levels of unheal...
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Garlic is used to enhance all kinds of dishes. For those who love garlic but wish it wasn't so pungent, black garlic could be the ideal solution. Black garlic doesn't have the same pungent odor as fresh garlic and could also have a whole host of health benefits.
What is black garlic
Black garlic is a type of fermented or aged garlic and has a variety of health benefits ranging from its pronounced antioxidant effects to its potential role in cancer treatment (1). It has a unique sweet flavor and jelly-like consistency and is known in Asia for its antioxidant properties (2). When garlic undergoes the treatment that turns it into black garlic, allicin - the component that gives fresh garlic its pungent odor - is converted into a number of other compounds (4). Black garlic also contains nitric oxide, which has strong antiviral and antitumor effects (3). In addition, black garlic contains 2-linoleoyl-glycerol - an anti-inflammatory molecule that reduces the levels of prostaglandin E2 and cytokines that promote inflammatory reactions. They stimulate cell death and exacerbate swelling and the unpleasant symptoms of allergies, infections and other diseases (4). Garlic contains abundant hydrogen sulphide compounds, which are very important for antioxidant properties. Allicin, an unstable compound in garlic, is converted into organic sulfur compounds, which are more stable and also have hydrogen sulfide donating properties (5). Hydrogen sulfide donating compounds are crucial for antioxidant effects as they activate the Nfr-2 factor. Nfr-2 factors are antioxidant reaction elements that stimulate the release of various enzymes (5): All of these enzymes are important because they become powerful antioxidants that reduce harmful oxygen species and nitrogen compounds that can significantly damage cells in the human body to a non-reactive state. Black garlic can have a positive effect on heart health In several studies, black garlic was found to improve cholesterol levels in subjects with slightly elevated cholesterol levels (1, 2). In a 12-week placebo-controlled human study involving 60 subjects, 30 subjects were given 6 grams of black garlic twice a day before meals. An increase in the levels of good HDL cholesterol was observed in these subjects compared to the control group. However, there were no changes in the levels of bad LDL cholesterol (1, 2). The large quantities of organic sulphur compounds also relax the blood vessels, which leads to a reduction in blood pressure. In a 12-week study of 79 hypertensive patients who took 2 or 4 tablets of black garlic per day, blood pressure dropped by an average of 11.8 mm HG (6, 7). Black garlic reduces blood clotting caused by platelet aggregation in humans and animals (1, 2). In an in vitro study with human cells, 5.HMF - an antioxidant found in black garlic - stopped the activation of nuclear factor kappa B (NG-kB) (1, 2). This molecule controls the release of molecules that stimulate TNF-alpha activated cells and prolong their stimulation. TNF-alpha activated cells promote the inflammatory response, increase blood flow, promote swelling and increase the amount of defensive cells in the area. Black garlic also reduced the amount of proteins that generate blood clots. In addition, it reduced the number of cells that cause inflammation and cell damage (1, 2). In an in vitro study with macrophages (immune cells), black garlic reduced the production of nitric oxide, TNF-alpha and prostaglandin E2, all of which are key compounds in promoting inflammation. Black garlic achieved this by reducing the levels of various proteins and enzymes such as NO synthase, TNF-α and cyclooxygenase-2 protein (1, 2). In a study conducted with rodents, reduced levels of the cytokines TNF-alpha and IL-6 were measured in the blood of mice given 120 mg of black garlic per kilogram of body weight (1, 2). Allergies are linked to immunoglobulin E (IgE) antibodies and mast cells, all of which contribute to promoting long-term persistent inflammation. A type I allergy response is activated by the IgE receptor, which is located on the surface of immune cells (1, 2). In a cell study, treatment with 2mg of black garlic per milliliter resulted in a reduction in the concentration of pro-inflammatory enzymes (β-hexosaminidase and TNF-α). This prevented an allergic reaction (1, 2). In another cell study, black garlic at a concentration of 50 μg/ml inhibited key molecules that promote allergies (prostaglandin E2, leukotriene B4 and cyclooxygenase-2) and prevented signaling (phosphorylation of Syk, phospholipase A2 and 5-lipoxygenase) that can lead to cell attacks by macrophages (immune cells) (1, 2). Mice treated with black garlic also showed reduced allergic skin reactions (1, 2). In one study, rats with oxidatively induced liver damage were treated with black garlic. It was observed that this treatment significantly reduced markers of liver damage (AST, ALT, ALP and LDH levels) (2). Black garlic also increased normal function and liver metabolism by increasing the levels of a molecule called CYP2E1. In addition to this, black garlic reduced fatty deposits in the liver and promoted a change in liver cell diameter towards an optimal size (2). In a study conducted with rats, black garlic significantly reduced body weight, abdominal fat and fat cell size. A body-wide fat reduction was also observed. Black garlic also reduced triglyceride levels and levels of bad LDL cholesterol, while increasing levels of good HDL cholesterol (2). However, these potential effects have not yet been studied in humans. The spice sodium glutamate can damage the Purkinje cells of the brain (cerebellum and hippocampus) in rats, although the effects in the human brain are still unclear. The cerebellum and hippocampus are important areas of the brain that control coordination and enable the storage of memories. In rats, an extract of black garlic helped to reduce the damage to Purkinje cells caused by sodium glutamate (1, 2). Scientists are investigating whether the active compounds in black garlic have an effect on cancer cells. These are very early stage studies, conducted only on cancer cells, and do not allow any conclusions to be drawn about the effects of black garlic on cancer in a living organism. Many compounds have anti-cancer effects at the cellular level that cannot be observed in a living organism. In some cancer cells, black garlic reduces NK and p38MAPK signaling molecules, which are instrumental in the development of cancer. Some of these cancer cells are A549 lung cancer cells, HepG2 liver cancer cells, and MCF-7 breast cancer cells (4). Black garlic and its active compounds are currently being studied in the following cancers: Black garlic is available in the form of tablets or bulbs in Asian supermarkets. Purees and jellies are also available. There are no known serious side effects of black garlic, which is considered safe when used as a food. There are reports of one case in which black garlic led to pneumonia. However, it could not be determined whether this was an immune reaction or poisoning (9). To date, only a few clinical studies have been conducted with black garlic, which is why it is difficult to draw conclusions about the long-term effects of black garlic. This requires further human studies. Black garlic has an increased content of glucose and fructose as a result of the Maillard reaction it undergoes under heat, which explains its sweet taste (10). In a study with immune cells from 21 test subjects, black garlic showed stronger antioxidant activity than fresh garlic (11). Fresh garlic, on the other hand, has stronger anti-inflammatory properties due to its lower sugar content (12) Black garlic is produced by slow fermentation using the Maillard reaction. This reaction reduces the pungency of garlic and produces antioxidant Amadori/Heyns compounds. Several studies have observed positive effects of black garlic on heart health, cholesterol levels and blood pressure in humans. Other studies indicate mild anti-inflammatory effects.Components
Black garlic contains various antioxidants (4):
Mechanisms of action
Health benefits of black garlic
Black garlic could reduce inflammation
Black garlic could reduce allergies
Black garlic could reduce liver damage
Black garlic can counteract obesity
Black garlic could reduce the negative effects of sodium glutamate on brain cells
Black garlic in cancer research
Black garlic in supplement form
Possible side effects of black garlic
Limitations
Differences between fresh garlic and black garlic
Conclusion
References