Black Garlic: Benefits, Dosage, Contraindications

Antioxidant

Aged black garlic possesses superior antioxidant activity compared to raw garlic. It has the ability to trap free radicals and nitrites. The antioxidant activity of black garlic is comparable to that of N-acetyl-l-cysteine (NAC), another supplement capable of enhancing the body's antioxidant capacity.

Hypolipidemic

In a study on diet-induced metabolic syndrome in rats, the 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 compounds, such as S-allylcysteine (SAC) and S-allylmercaptocysteine, than raw garlic. These compounds are responsible for its beneficial effects on cardiovascular health, including cholesterol, blood pressure, homocysteine, platelet aggregation, and adhesion...

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Anticancer

Preliminary data suggest that aged black garlic and its sulfur compounds exert an anticancer effect through several mechanisms. Black garlic inhibits cell proliferation and induces cell death in human gastric cancer cells. Additionally, black garlic extracts are effective against several human cancer cell lines: lung cancer, liver cancer, and breast cancer. S-allylmercaptocysteine (a major component of black garlic) has been shown to have activity against erythroleukemic (a type of leukemia), breast cancer, 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 by activating the production of the endothelium-derived relaxing factor (EDRF). Allicin has been suggested as the garlic component responsible for vasodilatory effects, mediated by nitric oxide. Garlic can also mitigate the age-related increase in aortic stiffness which may improve vaso-elasticity and protect against cardiovascular diseases.

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Metabolic

In animal research, sulfur compounds in garlic were found responsible for increased thermogenesis. These compounds promote thermogenesis by increasing norepinephrine secretion and reducing body fat accumulation. Preliminary clinical research suggests that some sulfur 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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Hepto-protective

Aged black garlic has a hepatoprotective effect on liver lesions, 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 or in the toxic effects of certain drugs. Black garlic is an interesting food to prevent oxidative stress and liver disorders related to cholesterol.

Neurological

Aged garlic extracts possess neuroprotective effects. They may improve cognitive dysfunction through antioxidant effects. A number of in vivo studies have been conducted on black garlic and its sulfur compounds as potential agents against neurodegeneration. In a preliminary study, treatment with an aged garlic extract (2% S-allylcysteine) reduced brain plaques, inflammation and resulted in a positive change in Alzheimer's disease indicators.