Black garlic and its therapeutic benefits

What is Black Garlic ?

Black garlic is fermented garlic that has a deep, complex flavor and a black color. It is made by subjecting whole garlic bulbs to specific temperatures and humidity for a period of several weeks to a month, resulting in fermentation that induces biochemical changes in the garlic, causing it to turn black and gives it a sweeter, less pungent taste than regular garlic. Black garlic was accidentaly discovered in Japan in 2004. It is also believed to offer health benefits, including high levels of antioxidants and beneficial compounds. Normally, garlic color is yellowish-white, but it becomes light brown and darker with the Maillard reaction, which is caused by fermentation, and eventually turns black. In the process of turning black, several amino acids such as arginine, S-allyl cysteine, cycloalliin, proline, pyroglutamic acid, etc., are increased more than in normal garlic.. In March 2006, Professor Jin-ichi Sasaki, formerly from the Department of Health at the National Hirosaki University School of Medicine, revealed the amazing effects of black garlic. According to a study conducted by Professor Jin-ichi Sasaki, black garlic has the ability to revitalize various functions that humans naturally possess. As a result, the popularity of "black garlic" skyrocketed and spread not only in Japan but also around the world. Due to its nutritional value surpassing that of regular garlic, black garlic has garnered attention as a healthy food. As a result, research summits with a focus on black garlic are now being held not only in Japan but also overseas. Black garlic, which originated in Japan, is gaining popularity worldwide as a nutritious and healthy food.

Black Garlic differences

Garlic and black garlic seem to be very similar, but there are some differences between them.

Black garlic and garlic have different looks, taste and smell

As you know, garlic is a food characterized by a yellowish-white in color, spicy, sometimes irritating taste and a strong smell. On the other hand, black garlic has a much sweeter and less pungent taste than normal garlic. The fermentation process that creates black garlic also gives it a more complex, rich flavor. It has a slight tangy, balsamic, and molasses-like taste, almost a little bit like licorice. While normal garlic has a strong, pungent aroma and taste, black garlic has a more subtle, muted flavor and a softer texture. Some people describe the taste of black garlic as being slightly sweet and fruity. The texture of black garlic is also different from normal garlic as it becomes very soft and almost jelly-like.

Black garlic has more nutrients

During the fermentation process of garlic, these nutrients, also the amount of amino acids would be increased, several times more than in regular garlic.

  • Arginine
  • S-allylcysteine
  • Cycloalliin
  • Proline
  • Pyroglutamic acid

Currently, black garlic can be made by various providers or even at home easily. However, the amount of nutrient increase depends on the fermentation conditions, including temperature, humidity, and duration. As a result, the levels of nutrients in black garlic can vary. For example, some batches may contain 3 times the amount of arginine, 16 times the amount of S-allylcysteine, 6 times higher total polyphenols, and 2 to 7 times more amino acids.

Therapeutic Benefits of Black Garlic

Recent research and studies have revealed several health therapeutic benefits associated with black garlic as followings

Antioxidant Effect

S-allylcysteine, one of the functional phytochemical compond, which contained in garlic, is increased its amount by fermentation. It is known as antioxidant, and it has a strong antioxidant effect and would be expected to improve high blood pressure and prevent arteriosclerosis. Black garlic improves the quality of life in chronic heart failure patient with chronic heart disease by increasing antioxidant levels as well.

references *1
1: Antioxidant effect of garlic and aged black garlic in animal model of type 2 diabetes mellitus Young-Min Lee, Oh-Cheon Gweon, Yeong-Ju Seo, Jieun Im, Min-Jung Kang, Myo-Jeong Kim, Jung-In Kim Nutr Res Pract. 2009 Summer; 3(2): 156–161. Published online 2009 Jun 30. doi: 10.4162/nrp.2009.3.2.156 PMCID: PMC2788179 2: Antioxidant Activity of Various Soluble Melanoidins Isolated from Black Garlic after Different Thermal Processing Steps Ji-Sang Kim Prev Nutr Food Sci. 2020 Sep 30; 25(3): 301–309. Published online 2020 Sep 30. doi: 10.3746/pnf.2020.25.3.301 PMCID: PMC7541931 3: Impact of steaming pretreatment process on characteristics and antioxidant activities of black garlic (Allium sativum L.) Supatra Karnjanapratum, Suriyan Supapvanich, Pensiri Kaewthong, Sirima Takeungwongtrakul J Food Sci Technol. 2021 May; 58(5): 1869–1876. Published online 2020 Aug 11. doi: 10.1007/s13197-020-04698-7 PMCID: PMC8021651 4: Composition analysis and antioxidant properties of black garlic extract Xiaoming Lu, Ningyang Li, Xuguang Qiao, Zhichang Qiu, Pengli Liu J Food Drug Anal. 2017; 25(2): 340–349. Published online 2016 Aug 4. doi: 10.1016/j.jfda.2016.05.011 PMCID: PMC9332541 5: Erratum: Antioxidant mechanism of black garlic extract involving nuclear factor erythroid 2-like factor 2 pathway Ae Wha Ha, Woo Kyoung Kim Nutr Res Pract. 2017 Aug; 11(4): 347. Published online 2017 Jul 28. doi: 10.4162/nrp.2017.11.4.347Corrects: Nutr Res Pract. 2017 Jun; 11(3): 206–213. PMCID: PMC5537545 6: Physicochemical and Antioxidant Properties of Black Garlic Il Sook Choi, Han Sam Cha, Young Soon Lee Molecules. 2014 Oct; 19(10): 16811–16823. Published online 2014 Oct 20. doi: 10.3390/molecules191016811 PMCID: PMC6270986 7: Lactobacillus bulgaricus improves antioxidant capacity of black garlic in the prevention of gestational diabetes mellitus: a randomized control trial Lihui Si, Ruixin Lin, Yan Jia, Wenwen Jian, Qing Yu, Min Wang, Shuli Yang Biosci Rep. 2019 Aug 30; 39(8): BSR20182254. Prepublished online 2019 Jul 30. Published online 2019 Aug 9. doi: 10.1042/BSR20182254 PMCID: PMC6689107 8: Influence of Variety and Storage Time of Fresh Garlic on the Physicochemical and Antioxidant Properties of Black Garlic M. Ángeles Toledano Medina, Jesús Pérez-Aparicio, Alicia Moreno-Ortega, Rafael Moreno-Rojas Foods. 2019 Aug; 8(8): 314. Published online 2019 Aug 3. doi: 10.3390/foods8080314 PMCID: PMC6723566 9: Black Garlic Improves Heart Function in Patients With Coronary Heart Disease by Improving Circulating Antioxidant Levels Jingbo Liu, Guangwei Zhang, Xiaoqiang Cong, Chengfei Wen Front Physiol. 2018; 9: 1435. Published online 2018 Nov 1. doi: 10.3389/fphys.2018.01435 PMCID: PMC6221913 10: Changes in nutritional and bio-functional compounds and antioxidant capacity during black garlic processing Yue-E Sun, Weidong Wang J Food Sci Technol. 2018 Feb; 55(2): 479–488. Published online 2017 Nov 13. doi: 10.1007/s13197-017-2956-2 PMCID: PMC5785372 11: Antioxidant mechanism of black garlic extract involving nuclear factor erythroid 2-like factor 2 pathway Ae Wha Ha, Woo Kyoung Kim Nutr Res Pract. 2017 Jun; 11(3): 206–213. Published online 2017 Apr 6. doi: 10.4162/nrp.2017.11.3.206Correction in: Nutr Res Pract. 2017 Aug; 11(4): 347. PMCID: PMC5449377

Antiviral effect

Black Garlic would be effective against both bacteria and viruses. The virus propagates in cells in human body. When a virus such as influenza enters into the body, it has a function to attach to certain cells, but when you take Black Garlic, the virus becomes difficult to attach to the cells, so the viruses would not be proliferated inside the cells, and as a result, it may help prevent from some viral diseases. But, further research needed for more bacteria and viruses.

references *2
1: Antiviral potential of garlic (Allium sativum) and its organosulfur compounds: A systematic update of pre-clinical and clinical data Razina Rouf, Shaikh Jamal Uddin, Dipto Kumer Sarker, Muhammad Torequl Islam, Eunus S. Ali, Jamil A. Shilpi, Lutfun Nahar, Evelin Tiralongo, Satyajit D. Sarker Trends Food Sci Technol. 2020 Oct; 104: 219–234. Published online 2020 Aug 19. doi: 10.1016/j.tifs.2020.08.006 PMCID: PMC7434784

Anti-cancer effect

Black Garlic has an active oxygen scavenging effect and an anti-mutation inhibitory effect on cancer cells. It also has the function of suppressing the growth of cancer cells, which helps prevent cancer.

references *3
1: Anti-Cancer Potential of Homemade Fresh Garlic Extract Is Related to Increased Endoplasmic Reticulum Stress Voin Petrovic, Anala Nepal, Camilla Olaisen, Siri Bachke, Jonathan Hira, Caroline K. Søgaard, Lisa M. Røst, Kristine Misund, Trygve Andreassen, Torun M. Melø, Zdenka Bartsova, Per Bruheim, Marit Otterlei Nutrients. 2018 Apr; 10(4): 450. Published online 2018 Apr 5. doi: 10.3390/nu10040450 PMCID: PMC5946235 2: Garlicnin B1, an Active Cyclic Sulfide from Garlic, Exhibits Potent Anti-Inflammatory and Anti-Tumor Activities Shanghui Gao, Kai Yang, Toshihiro Nohara, Tsuyoshi Ikeda, Jian-Rong Zhou, Kazumi Yokomizo, Jun Fang Antioxidants (Basel) 2023 Apr; 12(4): 869. Published online 2023 Apr 3. doi: 10.3390/antiox12040869 PMCID: PMC10135383

Cholesterol lowering effect

Black Garlic has the function of suppressing the absorption of cholesterol in the diet and promoting its excretion. There are two types of cholesterol, LDL (bad) cholesterol and HDL (good) cholesterol, but it is LDL cholesterol that causes arteriosclerosis and causes myocardial infarction and cerebral infarction. Taking Black Garlics lowers only LDL cholesterol and does not affect HDL cholesterol, helping to prevent arteriosclerosis.

references *4
1: High Temperature- and High Pressure-Processed Garlic Improves Lipid Profiles in Rats Fed High Cholesterol Diets Chan Wok Sohn, Hyunae Kim, Bo Ram You, Min Jee Kim, Hyo Jin Kim, Ji Yeon Lee, Dai-Eun Sok, Jin Hee Kim, Kun Jong Lee, Mee Ree Kim J Med Food. 2012 May; 15(5): 435–440. doi: 10.1089/jmf.2011.1922 PMCID: PMC3338112 2: High hydrostatic pressure extract of garlic increases the HDL cholesterol level via up-regulation of apolipoprotein A-I gene expression in rats fed a high-fat diet Seohyun Lee, Hyunjin Joo, Chong-Tai Kim, In-Hwan Kim, Yangha Kim Lipids Health Dis. 2012; 11: 77. Published online 2012 Jun 19. doi: 10.1186/1476-511X-11-77 PMCID: PMC3490837 3: Anti-hyperlipidemia of garlic by reducing the level of total cholesterol and low-density lipoprotein: A meta-analysis Yue-E Sun, Weidong Wang, Jie Qin Medicine (Baltimore) 2018 May; 97(18): e0255. Published online 2018 May 4. doi: 10.1097/MD.0000000000010255 PMCID: PMC6392629 4: Combination effect of voluntary exercise and garlic (Allium sativum) on oxidative stress, cholesterol level and histopathology of heart tissue in type 1 diabetic rats Rafighe Ghyasi, Gisou Mohaddes, Roya Naderi J Cardiovasc Thorac Res. 2019; 11(1): 61–67. Published online 2019 Mar 6. doi: 10.15171/jcvtr.2019.10 PMCID: PMC6477110 5: Effects of garlic on brachial endothelial function and capacity of plasma to mediate cholesterol efflux in patients with coronary artery disease Marjan Mahdavi-Roshan, Parvin Mirmiran, Mohammad Arjmand, Javad Nasrollahzadeh Anatol J Cardiol. 2017 Aug; 18(2): 116–121. Published online 2017 May 24. doi: 10.14744/AnatolJCardiol.2017.7669 PMCID: PMC5731260

Action to suppress the rise of blood sugar

Black Garlic has the function of suppressing the absorption of sugar from the intestines after eating. Blood sugar levels rise with foods, sweets, and fruits that are high in sugar, such as rice, bread, and noodles. Blood sugar levels rise after meals, so taking them before meals slows the absorption of sugar from the intestines.

references *5
1: Hypoglycemic Effect of Aqueous Shallot and Garlic Extracts in Rats with Fructose-Induced Insulin Resistance Razieh Jalal, Sayyed Majid Bagheri, Ali Moghimi, Morteza Behnam Rasuli J Clin Biochem Nutr. 2007 Nov; 41(3): 218–223. Published online 2007 Oct 30. doi: 10.3164/jcbn.2007031 PMCID: PMC2243241 2: Garlic improves insulin sensitivity and associated metabolic syndromes in fructose fed rats Raju Padiya, Tarak N Khatua, Pankaj K Bagul, Madhusudana Kuncha, Sanjay K Banerjee Nutr Metab (Lond) 2011; 8: 53. Published online 2011 Jul 27. doi: 10.1186/1743-7075-8-53 PMCID: PMC3168415 3: Aged garlic extract ameliorates fatty liver and insulin resistance and improves the gut microbiota profile in a mouse model of insulin resistance Toshio Maeda, Satomi Miki, Naoaki Morihara, Yoshiyuki Kagawa Exp Ther Med. 2019 Jul; 18(1): 857–866. Published online 2019 Jun 3. doi: 10.3892/etm.2019.7636 PMCID: PMC6591501

Bactericidal and antibacterial action

Since Black Garlic has an antibacterial effect, it also suppresses the growth of food poisoning bacteria such as O-157 (enterohemorrhagic Escherichia coli) that causes food poisoning and Helicobacter pylori that causes gastric ulcer and gastric cancer, so it works to prevent food poisoning and gastric ulcer.

references *6
1: Experimental Study on the Optimization of Extraction Process of Garlic Oil and its Antibacterial Effects Yajie Guo Afr J Tradit Complement Altern Med. 2014; 11(2): 411–414. Published online 2014 Jan 28. doi: 10.4314/ajtcam.v11i2.27 PMCID: PMC4202651 2: Antibacterial activity of garlic extract on streptomycin-resistant Staphylococcus aureus and Escherichia coli solely and in synergism with streptomycin M. N. Palaksha, Mansoor Ahmed, Sanjoy Das J Nat Sci Biol Med. 2010 Jul-Dec; 1(1): 12–15. doi: 10.4103/0976-9668.71666 PMCID: PMC3217283 3: Antibacterial Effect of Garlic Aqueous Extract on Staphylococcus aureus in Hamburger Amir Sasan Mozaffari Nejad, Shahrokh Shabani, Mansour Bayat, Seyed Ebrahim Hosseini Jundishapur J Microbiol. 2014 Nov; 7(11): e13134. Published online 2014 Nov 1. doi: 10.5812/jjm.13134 PMCID: PMC4332239 4: Antibacterial Activity of Elephant Garlic and Its Effect against U2OS Human Osteosarcoma Cells Zehao Huang, Jianwu Ren Iran J Basic Med Sci. 2013 Oct; 16(10): 1088–1094. PMCID: PMC3874095 5: Combined antibacterial activity of stingless bee (Apis mellipodae) honey and garlic (Allium sativum) extracts against standard and clinical pathogenic bacteria Berhanu Andualem Asian Pac J Trop Biomed. 2013 Sep; 3(9): 725–731. doi: 10.1016/S2221-1691(13)60146-X PMCID: PMC3757282 6: Fourier transform infra-red spectroscopy and flow cytometric assessment of the antibacterial mechanism of action of aqueous extract of garlic (Allium sativum) against selected probiotic Bifidobacterium strains Jemma Booyens, Mapitsi Silvester Thantsha BMC Complement Altern Med. 2014; 14: 289. Published online 2014 Aug 6. doi: 10.1186/1472-6882-14-289 PMCID: PMC4137090 7: Garlic essential oil in water nanoemulsion prepared by high-power ultrasound: Properties, stability and its antibacterial mechanism against MRSA isolated from pork Miaomiao Liu, Yue Pan, Mingxing Feng, Wei Guo, Xin Fan, Li Feng, Junrong Huang, Yungang Cao Ultrason Sonochem. 2022 Nov; 90: 106201. Published online 2022 Oct 12. doi: 10.1016/j.ultsonch.2022.106201 PMCID: PMC9579707 8: Biofilm Inhibition and Antibacterial Potential of Different Varieties of Garlic (Allium sativum) Against Sinusitis Isolates Muhammad Shahid, Ishrat Naureen, Muhammad Riaz, Fozia Anjum, Hina Fatima, Muhammad Asif Rafiq Dose Response. 2021 Oct-Dec; 19(4): 15593258211050491. Published online 2021 Oct 19. doi: 10.1177/15593258211050491 PMCID: PMC8532223 9: Clinical Quantitative Antibacterial Potency of Garlic-Lemon Against Sodium Hypochlorite in Infected Root Canals: A Double-blinded, Randomized, Controlled Clinical Trial Riluwan Siddique, Manish Ranjan, Jerry Jose, Ankita Srivastav, Rajamohan Rajakeerthi, Ajith Kamath J Int Soc Prev Community Dent. 2020 Nov-Dec; 10(6): 771–778. Published online 2020 Nov 24. doi: 10.4103/jispcd.JISPCD_287_20 PMCID: PMC7791589 10: Investigating Antibacterial Effects of Garlic (Allium sativum) Concentrate and Garlic-Derived Organosulfur Compounds on Campylobacter jejuni by Using Fourier Transform Infrared Spectroscopy, Raman Spectroscopy, and Electron Microscopy Xiaonan Lu, Barbara A. Rasco, Jamie M. F. Jabal, D. Eric Aston, Mengshi Lin, Michael E. Konkel Appl Environ Microbiol. 2011 Aug; 77(15): 5257–5269. doi: 10.1128/AEM.02845-10 PMCID: PMC3147487 11: Evaluation of the properties and antibacterial activity of microchitosan film impregnated with Shirazi thyme (Zataria multiflora) and garlic (Allium sativum) essential oils Z. Ebadi, H. Ghaisari, B. Tajeddin, S. S. Shekarforoush Iran J Vet Res. 2022; 23(1): 53–60. doi: 10.22099/IJVR.2021.38534.5609 PMCID: PMC9238934 12: Antibacterial Properties of Organosulfur Compounds of Garlic (Allium sativum) Sushma Bagde Bhatwalkar, Rajesh Mondal, Suresh Babu Naidu Krishna, Jamila Khatoon Adam, Patrick Govender, Rajaneesh Anupam Front Microbiol. 2021; 12: 613077. Published online 2021 Jul 27. doi: 10.3389/fmicb.2021.613077 PMCID: PMC8362743 13: Potential Antibacterial Efficacy of Garlic Extract on Staphylococcus aureus, Escherichia coli, and Klebsiella pneumoniae: An In vitro Study Mohammed Abidullah, Pradnya Jadhav, S. Sri Sujan, Ayyapa Gandhi Shrimanikandan, Chukka Rakesh Reddy, Raj Kumar Wasan J Pharm Bioallied Sci. 2021 Jun; 13(Suppl 1): S590–S594. Published online 2021 Jun 5. doi: 10.4103/jpbs.JPBS_681_20 PMCID: PMC8375933 14: Biomaterial (Garlic and Chitosan)-Doped WO3-TiO2 Hybrid Nanocomposites: Their Solar Light Photocatalytic and Antibacterial Activities Krishnaveni Iyyappan Dhanalekshmi, Manickam Janarthanam Umapathy, Paramanandham Magesan, Xiang Zhang ACS Omega. 2020 Dec 15; 5(49): 31673–31683. Published online 2020 Dec 3. doi: 10.1021/acsomega.0c04154 PMCID: PMC7745426 15: Polyvinylpyrrolidone/cellulose acetate electrospun composite nanofibres loaded by glycerine and garlic extract with in vitro antibacterial activity and release behaviour test Dhewa Edikresnha, Tri Suciati, Muhammad Miftahul Munir, Khairurrijal Khairurrijal RSC Adv. 2019 Aug 19; 9(45): 26351–26363. Published online 2019 Aug 22. doi: 10.1039/c9ra04072b PMCID: PMC9070455 16: Antibacterial activity of garlic extract on cariogenic bacteria: An in vitro study Minal Madhukar Kshirsagar, Arun Suresh Dodamani, Gundbakhta Nagappa Karibasappa, Prashanth K. Vishwakarma, Jagdishchandra Bheemasain Vathar, Kapil Ramesh Sonawane, Harish Chaitram Jadhav, Vrushali Ramdas Khobragade Ayu. 2018 Jul-Sep; 39(3): 165–168. doi: 10.4103/ayu.AYU_193_16 PMCID: PMC6454914 17: A Laboratory Activity Demonstrating the Antibacterial Effects of Extracts from Two Plant Species, Moringa oleifera and Allium sativum (Garlic) Grace J. Miller, Anna M. G. Cunningham, Yui Iwase, Nicole L. Lautensack, W. Matthew Sattley J Microbiol Biol Educ. 2017; 18(3): 18.3.56. Published online 2017 Oct 30. doi: 10.1128/jmbe.v18i3.1306 PMCID: PMC5976045 18: Antibacterial Effects of Garlic Extracts and Ziziphora Essential Oil on Bacteria Associated with Peri-Implantitis Farzane Pakdel, Shima Ghasemi, Amirreza Babaloo, Yousef Javadzadeh, Rosa Momeni, Milad Ghanizadeh, Seyyed Reza Moaddab, Farzad Yeganeh Fathi J Clin Diagn Res. 2017 Apr; 11(4): ZC16–ZC19. Published online 2017 Apr 1. doi: 10.7860/JCDR/2017/24786.9620 PMCID: PMC5449909 19: Assessment of antibacterial effect of garlic in patients infected with Helicobacter pylori using urease breath test Mahmoud Zardast, Kokab Namakin, Jamil Esmaelian Kaho, Sarira Sadat Hashemi Avicenna J Phytomed. 2016 Sep-Oct; 6(5): 495–501. PMCID: PMC5052411 20: Analyzing the antibacterial effects of food ingredients: model experiments with allicin and garlic extracts on biofilm formation and viability of Staphylococcus epidermidis Xueqing Wu, Regiane R Santos, Johanna Fink-Gremmels Food Sci Nutr. 2015 Mar; 3(2): 158–168. Published online 2015 Feb 14. doi: 10.1002/fsn3.199 PMCID: PMC4376410

Prevention of tooth decay and bad breath

The cause of tooth decay is that mutans bacteria adhere to the tooth and produce acid, which dissolves the enamel on the surface of the tooth and causes tooth decay. Black Garlic suppresses the growth of mutans bacteria, so it can prevent tooth decay.

references *7
1: Investigation of the deposition behaviour and antibacterial effectivity of allicin aerosols and vapour using a lung model Jana Reiter, Jan Borlinghaus, Philipp Dörner, Wolfgang Schröder, Martin C.H. Gruhlke, Michael Klaas, Alan J. Slusarenko Exp Ther Med. 2020 Feb; 19(2): 1541–1549. Published online 2019 Dec 27. doi: 10.3892/etm.2019.8387 PMCID: PMC6966168 2: A Comparison of the Antibacterial and Antifungal Activities of Thiosulfinate Analogues of Allicin Roman Leontiev, Nils Hohaus, Claus Jacob, Martin C. H. Gruhlke, Alan J. Slusarenko Sci Rep. 2018; 8: 6763. Published online 2018 Apr 30. doi: 10.1038/s41598-018-25154-9 PMCID: PMC5928221 3: Preclinical Bioassay of a Polypropylene Mesh for Hernia Repair Pretreated with Antibacterial Solutions of Chlorhexidine and Allicin: An In Vivo Study Bárbara Pérez-Köhler, Francisca García-Moreno, Thierry Brune, Gemma Pascual, Juan Manuel Bellón PLoS One. 2015; 10(11): e0142768. Published online 2015 Nov 10. doi: 10.1371/journal.pone.0142768 PMCID: PMC4640885 4: Analyzing the antibacterial effects of food ingredients: model experiments with allicin and garlic extracts on biofilm formation and viability of Staphylococcus epidermidis Xueqing Wu, Regiane R Santos, Johanna Fink-Gremmels Food Sci Nutr. 2015 Mar; 3(2): 158–168. Published online 2015 Feb 14. doi: 10.1002/fsn3.199 PMCID: PMC4376410 5: Synergistic Antibacterial Effect and Mechanism of Allicin and an Enterobacter cloacae Bacteriophage Zhi Tao, Di Geng, Jiayue Tao, Jing Wang, Siqi Liu, Qiaoxia Wang, Feng Xu, Shengyuan Xiao, Rufeng Wang Microbiol Spectr. 2023 Jan-Feb; 11(1): e03155-22. Published online 2022 Dec 6. doi: 10.1128/spectrum.03155-22 PMCID: PMC9927155 6: Antibacterial Activity of Allicin-Inspired Disulfide Derivatives against Xanthomonas axonopodis pv. citri Mei Zhu, Yan Li, Xuesha Long, Congyu Wang, Guiping Ouyang, Zhenchao Wang Int J Mol Sci. 2022 Oct; 23(19): 11947. Published online 2022 Oct 8. doi: 10.3390/ijms231911947 PMCID: PMC9569821

Obesity prevention

Continued intake of a certain amount of Black Garlics increases lipid metabolism in the liver, increases energy consumption, and reduces body fat. Continued intake of Black Garlics also increases dietary fat burning and diet-induced body heat production. Diet-induced body heat production is energy consumption by digestion and absorption after a meal. There are three types of energy consumption: basal metabolism, physical activity metabolism, and diet-induced body heat production. Of these, diet-induced body heat production is about 10 to 15% of energy consumption. People with more visceral fat have lower diet-induced body heat production, so Black Garlic intake increases energy expenditure and helps prevent obesity.

references *8
1: Effects of Dietary Resveratrol, Bile Acids, Allicin, Betaine, and Inositol on Recovering the Lipid Metabolism Disorder in the Liver of Rare Minnow Gobiocypris rarus Caused by Bisphenol A Yingying Zhang, Yinan Jiang, Ziying Wang, Jiayu Wang, Mingzhen Zhu, Hui Yang Aquac Nutr. 2022; 2022: 6082343. Published online 2022 Oct 7. doi: 10.1155/2022/6082343 PMCID: PMC9973200 2: Use of Network Pharmacology to Investigate the Mechanism by Which Allicin Ameliorates Lipid Metabolism Disorder in HepG2 Cells Bijun Cheng, Tianjiao Li, Fenglin Li Evid Based Complement Alternat Med. 2021; 2021: 3956504. Published online 2021 Jan 12. doi: 10.1155/2021/3956504 PMCID: PMC7815415 3: Allicin Improves Metabolism in High-Fat Diet-Induced Obese Mice by Modulating the Gut Microbiota Xin’e Shi, Xiaomin Zhou, Xinyi Chu, Jie Wang, Baocai Xie, Jing Ge, Yuan Guo, Xiao Li, Gongshe Yang Nutrients. 2019 Dec; 11(12): 2909. Published online 2019 Dec 2. doi: 10.3390/nu11122909 PMCID: PMC6949904


Related Page

Shop Green Tea
Food Healing Science

Related Article

Black Garlic inactivates coronavirus in salivary
Glutathione inhibits coronavirus proliferation

External Links

Green tea near me