Black garlic: benefits, dosage, contraindications

Antioxidant

Aged black garlic has antioxidant activity greater than raw garlic. It can scavenge free radicals and nitrites. The antioxidant activity of black garlic is comparable to that of N-acetyl-L-cysteine (NAC), another supplement that can increase the body's antioxidant capacity.nn

Hypolipidemic

In a study in rats with diet-induced metabolic syndrome, consumption of black garlic improved metabolic and vascular alterations and had beneficial effects on inflammation and fat metabolism. Other clinical trials show that aged black garlic is effective in reducing total serum cholesterol and LDL-C in patients with mild hypercholesterolemia. Black garlic extract contains more water-soluble sulfur-containing compounds — such as S-allylcysteine (SAC) and S-allylmercaptocysteine — than raw garlic. These compounds are responsible for its beneficial effects on cardiovascular health, notably cholesterol, blood pressure, homocysteine, and platelet aggregation and adhesion...

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Anticancer

Preliminary data suggest that aged black garlic and its sulfur-containing compounds exert an anticancer effect through multiple mechanisms. Black garlic inhibits cell proliferation and induces death of human gastric cancer cells. In addition, black garlic extracts are effective against several human cancer cell lines: lung cancer, liver cancer, and breast cancer. S-allyl mercaptocysteine (a major component of black garlic) has been shown to be active against erythroleukemic cancer cells (a type of leukemia), breast cancer cells, and prostate cancer cells. Studies suggest that the anticancer effects of aged black garlic extracts may be attributed to their antioxidant and immunomodulatory properties.

Vascular effect

In hypertensive patients, garlic can reduce blood pressure by causing relaxation of smooth muscles and vasodilation through activation of the endothelium-derived relaxing factor (EDRF). It has been suggested that allicin is the garlic component responsible for the vasodilatory effects, which are mediated by nitric oxide. Garlic may also mitigate age-related increases in aortic stiffness, which can improve vasoelasticity and protect against cardiovascular diseases.

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Metabolic

Research in animals has found that sulfur compounds in garlic were responsible for increased thermogenesis. These compounds promote thermogenesis by increasing norepinephrine secretion and by reducing body fat accumulation. Preliminary clinical research suggests that certain sulfur-containing compounds in black garlic may have some antidiabetic activity. Other in vitro evidence suggests that aged garlic extract may inhibit the formation of advanced glycation end products, which are associated with diabetic complications.

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Hepatoprotective

Aged black garlic has a hepatoprotective effect on liver injury, as demonstrated in several experiments in rats, through protection against oxidative damage and suppression of the activity of certain enzymes involved in cholesterol biosynthesis in the liver, as well as against the toxic effects of certain drugs. Black garlic is an interesting food for preventing oxidative stress and cholesterol-related liver disorders.

Neurological

Aged garlic extracts have neuroprotective effects. Indeed, they may improve cognitive dysfunction thanks to their antioxidant effects. nnA number of in vivo studies have been conducted on black garlic and its sulfur-containing compounds as potential agents against neurodegeneration. nnIn a preliminary study, treatment with an aged garlic extract (2% S-allylcysteine) reduced brain plaques, inflammation, and led to positive changes in Alzheimer's disease markers.nn