Reduction of blood lipid parameters by a 12-wk supplementation of aged black garlic: A randomized controlled trial

Jung, Eun-Soo; Park, Soo-Hyun; Choi, Eun‐Kyung; Ryu, Beun-Ho; Park, Byung‐Hyun; Kim, Dal‐Sik; Kim, Young-Gon; Chae, Soo‐Wan

doi:10.1016/j.nut.2014.02.014

Cited by 85 publications

(70 citation statements)

References 32 publications

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“…The remaining four studies are included in Table . The study medications of the placebo‐controlled trials included garlic fermented with a Lactobacillus strain (Kim, Kang, Roh, Choi, & Song, ), a powder from black‐vinegar–mash‐garlic (Nakasone, Sato, Azuma, & Hasumi, ), aged black garlic extract standardized on SAC (Jung et al, ), and Monascus ‐fermented garlic standardized on 2‐mg monacolin K (Higashikawa, Noda, Awaya, Ushijima, & Sugiyama, ). Two studies seemed to have a confirmatory study design.…”

Section: Resultsmentioning

confidence: 99%

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Preliminary evidence of the clinical effectiveness of odourless garlic

Vlachojannis

Schoenenberger

Erné

et al. 2019

Phytotherapy Research

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This study attempts a systematic evaluation of the clinical evidence for the use of odourless garlic prepared by ageing or fermentation. By PubMed, CENTRAL, and handsearching, 59 clinical studies were identified for potential extraction, of which 24 fulfilled the inclusion criteria. The quality of the studies and evidence of effectiveness were assessed by an established set of conventional criteria. Even the 12 best clinical trials (50%) had fundamental flaws that prevented to grade them as confirmatory. On the basis of a subsample of 19 exploratory studies (79%), an impressive reduction of cardiovascular risk was found for odourless garlic (evidence of effectiveness, “moderate” and for other indications, “poor”). Evidence of effectiveness is further limited by the fact that most studies used aged garlic produced by one pharmaceutical company and that products differed in composition and dose of the marker substance S‐allyl‐cysteine. In case odourless garlic is potentially an effective remedy in particular for cardiovascular diseases, we discern an urgent need for long‐term confirmatory studies. The ultimate cardiovascular endpoint for definitive studies would be mortality, but reductions in blood pressure or demonstrable decreases in atherosclerotic plaques or blood markers of cardiovascular risk would be useful surrogates. Sample sizes for various assumptions are provided.

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Section: Resultsmentioning

confidence: 99%

“…Two studies seemed to have a confirmatory study design. One investigating atherogenic marks failed to reach the expectation (Jung et al, ), and in the other, the clinical relevance of the expectation may be questioned (Kim et al, ). The evidence of effectiveness for garlic fermented with different methods is, thus, poor.…”

Section: Resultsmentioning

confidence: 99%

Preliminary evidence of the clinical effectiveness of odourless garlic

Vlachojannis

Schoenenberger

Erné

et al. 2019

Phytotherapy Research

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“…BG could decrease the final body weight, relative mass of the liver and fat tissues, hepatic lipids accumulation, and serum triacylglyceride levels of rats fed on HFD (Chen, Kao, Tseng, Chang, & Hsu, ). In HFD‐induced Sprague Dawley rats or patients with mild hypercholesterolemia, BG could increase the total lipids and triglyceride contents, high‐density lipoprotein cholesterol level, and ratio of low‐density lipoprotein cholesterol to apolipoprotein B (apoB), while decreasing the level of apoB and ratio of apoB to apoA1 (Ha, Ying, & Kim, ; Jung et al., ).…”

Section: Nutritional Value and Biological Activity Of Bgmentioning

confidence: 99%

Formation, nutritional value, and enhancement of characteristic components in black garlic: A review for maximizing the goodness to humans

Qiu

Zheng

Zhang

et al. 2020

Comp Rev Food Sci Food Safe

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Black garlic (BG) is essentially a processed food and obtained through the transformation of fresh garlic (FG) (Allium sativum L.) via a range of chemical reactions (including the Maillard reaction) and microbial fermentation. This review provides the up‐to‐date knowledge of the dynamic and complicated changes in major components during the conversion of FG to BG, including moisture, lipids, carbohydrates (such as sugars), proteins, organic acids, organic sulfur compounds, alkaloids, polyphenols, melanoidins, 5‐hydroxymethylfurfural, vitamins, minerals, enzymes, and garlic endophytes. The obtained evidence confirms that BG has several advantages over FG in certain product attributes and biological properties (especially antioxidant activity), and the factors affecting the quality of BG include the type and characteristics of FG and processing technologies and methods (especially pretreatments, and processing temperature and humidity). The interactions among garlic components, and between garlic nutrients and microbes, as well as the interplay between pretreatment and main manufacturing process, all determine the sensory and nutritional qualities of BG. Before BG is marketed as a novel snack or functional food, more research is required to fill the knowledge gaps related to quantitative monitoring of the changes in metabolites (especially those taste‐active and/or biological‐active substances) during BG manufacturing to maximize BG's antioxidant, anticancer, antiobesity, anti‐inflammatory, immunostimulatory, anti‐allergic, hepatoprotective, cardioprotective and oxidative stress‐/hangover syndrome‐reducing functions, and beneficial effects on memory/nervous systems. Assessments of the quality, efficacy, and safety of BG should be performed considering the impacts of BG production conditions, postproduction handling, and intake methods.

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“…Black garlic has the sweet and sour taste and good mouth feel, without garlic pungent, and can be eaten directly. Compared with fresh garlic, the black garlic has richer nutrition and enhanced biological activity, and the application prospect is more extensive (Jung et al, 2014). It is found that, the total phenolic content in black garlic is 5-8 time higher than that of fresh garlic, so the black garlic has higher antioxidant activity than fresh garlic (Kim et al, 2013a).…”

Section: Introductionmentioning

confidence: 99%

In vitro and in vivo antioxidant activities of polyphenol extracted from black garlic

Wang

Sun

2017

Food Sci. Technol

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This study investigated the in vitro and in vivo antioxidant activities of polyphenol extracted from black garlic. Black garlic polyphenol (BGP) was extracted from black garlic. The in vitro antioxidant activities of BGP were determined using DPPH·, OH and O 2-radical scavenging assays. The in vivo antioxidant activities were determined by detecting the malondialdehyde (MDA) content and superoxide dismutase (SOD) and glutathione peroxidase (GSH-Px) activities in mice. Results showed that, the DPPH· radical inhibition rate of 200 and 250 μg/mL BGP was equivalent with Vc (P > 0.05). With concentration of 400 and 500 μg/mL, the OH radical inhibition rate of BGP was slightly lower than Vc (P > 0.05). The O 2-radical inhibition rates of 200, 400, 600, 800 and 1000 μg/mL BGP were significantly lower than Vc (P < 0.05). In the groups treated with BGP with suitable dose, the serum MDA content was significantly decreased compared with model group (P < 0.05), and the serum SOD and GSH-Px activities were significantly increased (P < 0.05). BGP has obvious DPPH· and ·OH radical scavenging activities, and can significantly decrease the serum MDA content in mice with oxidative damage, and increase the serum SOD and GSH-Px activities.

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Reduction of blood lipid parameters by a 12-wk supplementation of aged black garlic: A randomized controlled trial

Cited by 85 publications

References 32 publications

Preliminary evidence of the clinical effectiveness of odourless garlic

Preliminary evidence of the clinical effectiveness of odourless garlic

Formation, nutritional value, and enhancement of characteristic components in black garlic: A review for maximizing the goodness to humans

In vitro and in vivo antioxidant activities of polyphenol extracted from black garlic

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