Anti-Cancer and Anti-Inflammatory Properties of Black Garlic

被引:15
作者
Stepien, Agnieszka Ewa [1 ]
Trojniak, Julia [2 ]
Tabarkiewicz, Jacek [3 ]
机构
[1] Univ Rzeszow, Rzeszow Univ, Med Coll, Inst Hlth Sci, PL-35959 Rzeszow, Poland
[2] Univ Rzeszow, Rzeszow Univ, Inst Med Sci, Sci Club Immunol,Med Coll, PL-35959 Rzeszow, Poland
[3] Univ Rzeszow, Rzeszow Univ, Inst Med Sci, Dept Human Immunol,Med Coll, PL-35959 Rzeszow, Poland
关键词
black garlic; anti-inflammatory; anti-cancer; CANCER CELL-GROWTH; ANTIOXIDANT PROPERTIES; EXTRACT; EXPRESSION; GENERATION; FRESH;
D O I
10.3390/ijms25031801
中图分类号
Q5 [生物化学]; Q7 [分子生物学];
学科分类号
071010 ; 081704 ;
摘要
Black garlic (BG) is a fermented form of garlic (Allium sativum L.), produced at precisely defined temperatures, humidities, and time periods. Although garlic has been used for thousands of years, black garlic is a relatively new discovery. There are many bioactive compounds in black garlic that give it medicinal properties, including anti-inflammatory and anti-cancer properties. In our review article, we present scientific studies examining the anti-inflammatory and anti-cancer effects of black garlic. According to research, this effect is mainly due to the reduction in the production of pro-inflammatory cytokines, as well as the ability to scavenge free oxygen radicals and induce apoptosis. In addition, the phytochemicals contained in it have antiproliferative and antiangiogenic properties and inhibit the growth of cancer cells. Black garlic is a valuable source of biologically active substances that can support anti-inflammatory and anti-cancer therapy. Compared to Allium sativum, black garlic has fewer side effects and is easier to consume.
引用
收藏
页数:15
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