Recent development in black garlic: Nutraceutical applications and health-promoting phytoconstituents

Vinayagam, Ramachandran; Lee, Jun Young; Ambati, Ranga Rao; Gundamaraju, Rohit; Ramadan, Mohamed Fawzy; Kang, Sang Gu

doi:10.1080/87559129.2021.2012797

Cited by 6 publications

(8 citation statements)

References 144 publications

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“…The beneficial effects of OSCs compounds have been reviewed by different authors. In addition, their phytochemical profile has been well described [ 5 , 12 ]. However, as far as we know, the safety evaluation and toxicity effects of these compounds have not been reported.…”

Section: Discussionmentioning

confidence: 99%

“…Indeed, the vast majority of them explored the antiproliferative effects of OSCs to justify their potential as chemoprotectants against carcinogenesis (see Table 2 ). Several studies that reported the anti-cancer effect of black garlic on the cancer cell line showed inhibition of tumor activity by regulating metabolism [ 12 ]. Furthermore, DADS has been proposed as a therapeutic strategy for oxidative stress-injury in neurodegenerative diseases [ 65 ] and DAS has proved to be effective in reducing ethanol induced injury of cells (Kema et al, 2018).…”

Section: Discussionmentioning

confidence: 99%

“…The Allium spp. are also well known for their multiple biological effects, such as antiviral, antimicrobial, antioxidant, antiprotozoal, antidiabetic, anticarcinogenic, antispasmodic, antimutagenic, anti-amnesic, antiasthmatic, anti-inflammatory, neuroprotective, hepatoprotective, hypotensive, immunomodulatory, hypoglycemic, as well as their prebiotic properties [ 2 , 4 , 5 , 6 , 7 , 8 , 9 , 10 , 11 , 12 ]. In relation to antibacterial activity, gram-positive bacteria seem to be more sensitive than gram-negative bacteria to these compounds.…”

Section: Introductionmentioning

confidence: 99%

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In Vitro Toxicity Studies of Bioactive Organosulfur Compounds from Allium spp. with Potential Application in the Agri-Food Industry: A Review

Cascajosa-Lira

Andreo-Martínez

Prieto

et al. 2022

Foods

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Organosulfur compounds (OSCs) are secondary metabolites produced by different Allium species which present important biological activities such as antimicrobial, antioxidant, anti-inflammatory antidiabetic, anticarcinogenic, antispasmodic, etc. In recent years, their use has been promoted in the agri-food industry as a substitute for synthetic preservatives, increasing potential accumulative exposure to consumers. Before their application in the food industry, it is necessary to pass a safety assessment as specified by the European Food Safety Authority (EFSA). This work reviews the scientific literature on OSCs regarding their in vitro toxicity evaluation following PRISMA guidelines for systematic reviews. Four electronic research databases were searched (Web of Science, Scopus, Science Database and PubMed) and a total of 43 works were selected according to predeterminate inclusion and exclusion criteria. Different data items and the risk of bias for each study were included. Currently, there are very few in vitro studies focused on investigating the potential toxicity of OSCs. Most research studies aimed to evaluate the cytotoxicity of OSCs to elucidate their antiproliferative effects focusing on their therapeutic aspects using cancer cell lines as the main experimental model. The results showed that diallyl disulfide (DADS) is the compound most studied, followed by diallyl trisulfide (DATS), diallyl sulfide (DAS), Allicin and Ajoene. Only 4 studies have been performed specifically to explore the safety of OSCs for agri-food applications, and genotoxicity studies are limited. More toxicity studies of OSCs are necessary to ensure consumers safety and should mainly be focused on the evaluation of genotoxicity and long-term toxicity effects.

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Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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In Vitro Toxicity Studies of Bioactive Organosulfur Compounds from Allium spp. with Potential Application in the Agri-Food Industry: A Review

Cascajosa-Lira

Andreo-Martínez

Prieto

et al. 2022

Foods

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“…Black garlic (BG) is an emerging functional food that has recently become popular in China and some other regions of the world [ 1 ], mainly because of its functional properties. BG can decrease the risk of developing diseases and contains various health-promoting phytoconstituents (e.g., phenolics, flavonoids, S-allyl cysteine, hydroxycinnamic acid derivatives), which may make it superior to fresh garlic [ 2 ]. Dietary supplementation with SAC has health benefits, as shown in some previous studies, including anti-inflammatory and anti-apoptosis effects [ 3 ].…”

Section: Introductionmentioning

confidence: 99%

“…5-Hydroxymethylfurfural (5-HMF), a furan compound with both aldehyde and alcohol functional groups, is present in many heat-treated foods, such as coffee and BG [ 7 ]. While some studies highlight the hazards of 5-HMF (e.g., carcinogenicity, liver and kidney toxicity, reducing glutathione content in cells, and DNA damage) [ 7 ], recent studies have revealed that 5-HMF has beneficial physiological activities (e.g., anti-hypoxic injury and improving blood circulation) and can act as an antioxidant and anti-allergen [ 2 ]. This compound is also an important intermediate product of the Maillard reaction [ 1 ], and its accumulation is closely related to the speed of garlic’s blackening during BG processing [ 8 , 9 ].…”

Section: Introductionmentioning

confidence: 99%

The Impact of Different Pretreatment Processes (Freezing, Ultrasound and High Pressure) on the Sensory and Functional Properties of Black Garlic (Allium sativum L.)

et al. 2022

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Black garlic (BG) is an emerging derivative of fresh garlic with enhanced nutritional properties. This study aimed to develop functional BG products with good consumer acceptance. To this end, BG was treated with freezing (F-BG), ultrasound (U-BG), and HHP (H-BG) to assess its sensory and functional properties. The results showed that F-BG and H-BG had higher S-allyl-cysteine (SAC), polyphenol, and flavonoid contents than BG. H-BG and F-BG displayed the best sensory quality after 18 days of aging, while 5-hydroxymethylfurfural (5-HMF), SAC, and polyphenols were identified as the most influential sensory parameters. Moreover, the F-BG and H-BG groups achieved optimal taste after 18 days, as opposed to untreated BG, which needed more than 24 days. Therefore, the proposed approaches significantly reduced the processing time while enhancing the physical, sensory, and functional properties of BG. In conclusion, freezing and HHP techniques may be considered promising pretreatments to develop BG products with good functional and sensory properties.

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Anti‐inflammatory and anti‐hyperalgesic effects induced by an aqueous aged black garlic extract in rodent models of ulcerative colitis and colitis‐associated visceral pain

Libero,

Lucarini,

Recinella

et al. 2024

Phytotherapy Research

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Inflammatory bowel disease (IBD) is a morbid condition characterized by relapsing–remitting inflammation of the colon, accompanied by persistent gut dysmotility and abdominal pain. Different reports demonstrated biological activities of aged black garlic (ABG), including anti‐inflammatory and antioxidant effects. We aimed to investigate beneficial effects exerted by ABGE on colon inflammation by using ex vivo and in vivo experimental models. We investigated the anti‐inflammatory effects of an ABG water extract (ABGE) on rat colon specimens exposed to E. coli lipopolysaccharide (LPS), a known ex vivo experimental model of ulcerative colitis. We determined gene expression of various biomarkers involved in inflammation, including interleukin (IL)‐1β, IL‐6, nuclear factor‐kB (NF‐kB), tumor necrosis factor (TNF)‐α. Moreover, we studied the acute effects of ABGE on visceral pain associated with colitis induced by 2,4‐di‐nitrobenzene sulfonic acid (DNBS) injection in rats. ABGE suppressed LPS‐induced gene expression of IL‐1β, IL‐6, NF‐kB, and TNF‐α. In addition, the acute administration of ABGE (0.03–1 g kg−1) dose‐dependently relieved post‐inflammatory visceral pain, with the higher dose (1 g kg−1) able to significantly reduce both the behavioral nociceptive response and the entity of abdominal contraction (assessed by electromyography) in response to colorectal distension after the acute administration in DNBS‐treated rats. Present findings showed that ABGE could represent a potential strategy for treatment of colitis‐associated inflammatory process and visceral pain. The beneficial effects induced by the extract could be related to the pattern of polyphenolic composition, with particular regard to gallic acid and catechin.

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Recent development in black garlic: Nutraceutical applications and health-promoting phytoconstituents

Cited by 6 publications

References 144 publications

In Vitro Toxicity Studies of Bioactive Organosulfur Compounds from Allium spp. with Potential Application in the Agri-Food Industry: A Review

In Vitro Toxicity Studies of Bioactive Organosulfur Compounds from Allium spp. with Potential Application in the Agri-Food Industry: A Review

The Impact of Different Pretreatment Processes (Freezing, Ultrasound and High Pressure) on the Sensory and Functional Properties of Black Garlic (Allium sativum L.)

Anti‐inflammatory and anti‐hyperalgesic effects induced by an aqueous aged black garlic extract in rodent models of ulcerative colitis and colitis‐associated visceral pain

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