A Review: Antioxidant and Immunomodulator Effects of Black Garlic

Oktari, Kwartika; Azizah, Zikra; Chandra, Boy; Asra, Ridho

doi:10.36349/easjpp.2020.v02i06.001

Cited by 9 publications

(8 citation statements)

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“…Organosulfur compounds such as DATS are the most effective components of garlic to enhance the detoxification system (Oktari et al , 2020), whereas DAS and its metabolite products can repair drug-induced liver damage (Garlic et al , 2020). The variation between organosulfur compounds in the antioxidant system is related with the relative stability and reactivity of the carbon bonds (Colín-González and Santamaría, 2017).…”

Section: Discussionmentioning

confidence: 99%

Effect of black garlic on visceral fat, oxidative stress and insulin resistance in nonalcoholic fatty liver disease rats

Fajrani

Sulchan

Muis

et al. 2021

NFS

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Purpose This paper aims to determine the effect of black garlic (BG) on visceral fat, oxidative stress and insulin resistance (IR) compared with metformin and vitamin E in nonalcoholic fatty liver disease (NAFLD) rats. Design/methodology/approach A randomized post-test only design with control group was used in this study. Rats were given high-fat fructose diet enriched with 1.25% cholesterol and 0.5% cholic acid for eight weeks to induce NALFD condition. The administration of BG dose of 450 mg/200 gBW, 900 mg/200 gBW and 1350 mg/200 gBW with a comparative control of 45 mg/200 gBW of metformin and vitamin E of 9 IU/200 gBW were given for four weeks via oral gavage to reduce visceral fat, oxidative stress and improve IR. Statistical analyses were performed to examine differences between groups with one-way analysis of variance and nonparametrics test. Findings Rats given with three different doses of BG for four weeks did not reduce body weight from 244 ± 4.4 to 284 ± 4.6 g, 242 ± 2.5 to 272 ± 3.1 g and 240 ± 2.4 to 270 ± 3.6 g, respectively, but significantly reduced visceral fat (p = 0.001) on BG groups with 3.7 ± 1.3, 2.7 ± 0.7 and 1.8 ± 0.6 g, respectively. BG improved oxidative stress (p = 0.001) with malondialdehyde level 5.1 ± 0.2, 3.0 ± 0.06 and 2.3 ± 0.06 ng/mL, respectively, but did not better than vitamin E group 1 ± 0.03 ng/mL. Significant (p = 0.001) improvement on insulin resistance with homeostatic model assessment IR in BG groups were 5.3 ± 0.1, 4.4 ± 0.1 and 4 ± 0.1, respectively, but not as good as metformin group 3.7 ± 0.1. Research limitations/implications Based on the experiment, there are several limitations including small sample size, performed on animal models in a relatively short time, did not examine organosulfurs compound (OSC) content of BG specifically and OSC affects metabolism in NAFLD remains unclear and will require further investigation. Practical implications BG is a functional food made from heated fresh garlic owing to the Maillard reaction and the organosulfur compounds as antioxidants. The higher the dose of BG, the greater the improvement in visceral fat, oxidative stress and IR in model NAFLD rats. Social implications NAFLD is a liver disorder caused by excessive fat and energy intake, the treatment strategies among others through diet modification. Originality/value In model NAFLD rats, BG administration improved NALFD markers but did not better rather than the metformin and vitamin E result.

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Section: Discussionmentioning

confidence: 99%

Effect of black garlic on visceral fat, oxidative stress and insulin resistance in nonalcoholic fatty liver disease rats

Fajrani

Sulchan

Muis

et al. 2021

NFS

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“…However, the consumption of underground white in food and medicine directly is very limited because of the spicy taste and the tendency to cause stomach upset. 10 Other alternatives can be done to eliminate this, namely by means of fermentation.…”

Section: Introductionmentioning

confidence: 99%

The Effect of Black Garlic (Allium sativum Linn) on Cardiac and Aortic Histopathology in Experimental Studies in Obesity Rats

Setiawan

Purnomo

Karlowee

et al. 2021

J. Biomed. Transl. Res.

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Background: Obesity is a disorder or disease characterized by the accumulation of excess fat in the body due to an imbalance in energy intake that is used for a long time. Accumulation of fat can reduce adiponectin, causing cardiac hypertrophy, endothelial vasodilation, and other cardiovascular diseases. Black garlic have high antioxidants in the form of S-Allylcysteine(SAC) which functions to increase adiponectin. Objective: To determine the effect of Black garlic on the histopathological picture of the heart and aorta of obese rats. Methods: This study was an experimental study with a randomized post-test only design with control group design with 5 groups of male white rats Sprague Dawley (Rattus novergicus) fed High Fat Fructose. Diet (HFFD) enriched with 1.25% cholesterol and 0.5% cholic acid for 8 weeks and was given black garlic intervention at doses of 450 mg / 200BW, 900mg / 200BW and 1350mg200 / BW for 4 weeks. Results: Giving black garlic significantly reduced body weight of rats (p = 0.001), and the results did not significantly reduce heart weight (p = 0.147), aortic weight (p = 0.061), histopathological changes in heart wall thickness (p = 0.423) and aortic wall thickness (p = 0.802). The effective doses of black garlic in this study were 450 mg / 200 grams BW, 900 mg / 200 grams rat BW and 1350 mg / 200 grams BW of rats. The optimal dose is 900 mg / 200 grams BW. Conclusion: Black garlic gave a significant reduction in body weight of rats and no significant reduction in heart weight, aortic weight, cardiac and aortic histopathological features.

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“…As reported by Kim et al [ 7 ], the compounds in black garlic have a destructive effect on bacteria (among others, on Staphylococcus , Streptococcus , Salmonella , Escherichia , Klebsiella , Proteus , Helicobacter , Mycobacterium , and Clostridium ), protozoa ( Entamoeba histolytica ) and fungi ( Candida albicans , Saccharomyces cerevisiae , Pichia anomala , Hanseniaspora valbyensis , and Aspergillus niger ). Of particular importance is allicin, which penetrates into the cell and interacts with cytoplasmic components and enzymes; this compound also blocks lipid and RNA synthesis in bacteria [ 6 , 13 ].…”

Section: Resultsmentioning

confidence: 99%

“…The fermentation of a host of bacteria has been reported to be responsible for fermentation. The fermentation process changes the texture and nutrient content, enhancing its sweetness while boosting its antioxidant properties [ 3 , 4 , 5 , 6 ]. Black garlic does not exhibit an unpleasant smell, which is usually associated with fresh garlic.…”

Section: Introductionmentioning

confidence: 99%

Quality Assessment of Minced Poultry Products Including Black Fermented Garlic

Augustyńska-Prejsnar,

Kačániová,

Ormian

et al. 2023

Foods

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The aim of this study was to evaluate the effect of the addition of fermented black garlic on the quality of minced poultry products. Treatments were organized in four groups (1%, 2%, 3%, and 4%) containing either black fermented garlic (bg) or fresh garlic (fg), and a control (produced without garlic). The quality assessment of minced poultry products included physicochemical properties (weight losses, pH, colour and shear force), microbiological quality (Enterobacteriaceae, total count of bacteria, lactic acid bacteria, and Pseudomonas spp.) and evaluation of sensory attributes. The results showed that the pH values in the black garlic groups, pH 6.06, 6.03, and 6.01, were lower than in the control group, pH 6.16, and tended to decrease during the period of cold storage. As the percentage of black garlic increased, there was a decrease in pH, the value of L* (brightness) from 76.16 in the control group to 48.03 in the group with 4% bg, while the value of b* (yellowing) increased analogously from 12.59 to 16.08. The use of black fermented garlic at 2% as a substitute for fresh garlic is a viable alternative to obtaining product with an acceptable taste and aroma. The addition of 4% black garlic was not acceptable to the assessors.

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A Review: Antioxidant and Immunomodulator Effects of Black Garlic

Cited by 9 publications

References 0 publications

Effect of black garlic on visceral fat, oxidative stress and insulin resistance in nonalcoholic fatty liver disease rats

Effect of black garlic on visceral fat, oxidative stress and insulin resistance in nonalcoholic fatty liver disease rats

The Effect of Black Garlic (Allium sativum Linn) on Cardiac and Aortic Histopathology in Experimental Studies in Obesity Rats

Quality Assessment of Minced Poultry Products Including Black Fermented Garlic

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