Study unveils the surprising health benefits of fresh and black garlic

Health News: Garlic has long been celebrated for its medicinal properties, but recent studies have revealed even more about its powerful effects. A new study, conducted by researchers from Yamaguchi University-Japan and Kasetsart University-Thailand, explored the health benefits of fresh garlic and black garlic. Black garlic is simply aged fresh garlic, but its transformation through a controlled heat and humidity process enhances certain bioactive compounds. This Health News report provides insight into how these two forms of garlic differ in their chemical makeup and health effects. The findings of this research show how each type of garlic can be used in health and disease prevention.


Graphical Abstract. Study unveils the surprising health benefits of fresh and black garlic

Fresh garlic has been used for centuries to boost immunity and fight inflammation. However, black garlic, which is produced through a process of aging fresh garlic at a controlled temperature and humidity, may offer even more potent health benefits.
 
The Study: Fresh vs. Black Garlic
The researchers conducted a comprehensive comparison between fresh and black garlic to understand the changes in chemical composition and bioactivity during processing. The study involved evaluating the antioxidant, anti-inflammatory, immune-boosting, and anti-cancer activities of both fresh and black garlic.
 
Bioactive Compounds in Fresh and Black Garlic
Fresh garlic contains a variety of bioactive substances, including sulfur compounds, flavonoids, and polysaccharides. These compounds are known for their antioxidant, immune-boosting, and anti-inflammatory effects. The process of converting fresh garlic into black garlic involves aging it at controlled temperatures and humidity, which triggers the Maillard reaction. This reaction changes the chemical composition of garlic, reducing its sulfur content while increasing its phenolic compounds and flavonoids, which are known for their strong antioxidant properties.
 
Antioxidant Activity
One of the main findings of the study was the difference in antioxidant activity between fresh and black garlic. Black garlic was found to have significantly higher antioxidant activity than fresh garlic. This is largely due to the increased phenolic and flavonoid content in black garlic, which helps neutralize harmful free radicals in the body.
 
The antioxidant properties of garlic are linked to its ability to scavenge free radicals, which can damage cells and contribute to aging and diseases like cancer. In fresh garlic, antioxidant activity was associated with its phenolic and flavonoid contents, but black garlic’s antioxidant power was much stronger. The researchers found that the total phenolic and flavonoid contents in black garlic were significantly higher, leading to a stronger DPPH radical scavenging activity.
 
Anti-inflammatory Effects
The study also revealed that black garlic has stronger anti-inflammatory eff ects compared to fresh garlic. Inflammatory processes are the root cause of many chronic diseases, such as arthritis and heart disease. In fresh garlic, the immune-boosting properties are more pronounced, while black garlic’s anti-inflammatory properties are more significant.
 
Fresh garlic was shown to stimulate the production of superoxide, a reactive oxygen species involved in the immune response. This indicated that fresh garlic could help stimulate the body's innate immune system. Black garlic, on the other hand, suppressed superoxide production and calcium ion uptake in neutrophils, which suggested its strong anti-inflammatory properties. This makes black garlic potentially useful in reducing inflammation and preventing inflammatory diseases.
 
Anti-cancer Properties
Garlic is widely recognized for its anti-cancer properties, and this study supported those claims, showing how black garlic can inhibit cancer cell proliferation. However, there was a surprising finding: black garlic with high fructose content promoted cancer cell growth, while black garlic with low fructose content showed significant anti-cancer effects.
 
The study examined the effects of garlic extracts on bladder cancer cells (UM-UC-3). While fresh garlic did not significantly affect cancer cell growth, certain black garlic extracts were shown to inhibit cancer cell viability. However, black garlic with a higher fructose content stimulated cancer cell growth. This suggests that the sugar composition in black garlic may influence its cancer-fighting abilities, and further research is needed to understand this relationship.
 
Changes in Amino Acid and Sugar Composition
The process of aging fresh garlic to produce black garlic not only affects its sulfur compounds but also changes its amino acid and sugar contents. Fresh garlic tends to have a higher total amino acid content, but black garlic contains certain amino acids in higher concentrations, such as alanine and glycine. The Maillard reaction that occurs during black garlic production may also lead to the formation of compounds with potent antioxidant properties.
 
Fresh garlic’s high fructan content was linked to its immune-boosting effects. As fresh garlic is processed into black garlic, its fructan content decreases, while its fructose and glucose contents increase. This explains the sweet taste and sticky texture of black garlic. The study also found that the high fructose content in black garlic contributed to cancer cell proliferation, highlighting the complexity of its health effects.
 
Conclusion: Which Garlic Should You Choose?
Both fresh and black garlic offer health benefits, but they do so in different ways. Fresh garlic is more effective for boosting immunity and has moderate antioxidant effects, while black garlic is a powerhouse of antioxidants and has strong anti-inflammatory properties. However, when considering black garlic’s impact on cancer cells, it’s important to be mindful of its fructose content.
 
The findings of this study highlight the importance of choosing the right form of garlic for specific health needs. For those looking to boost their immune system and reduce inflammation, black garlic may be the better option. Fresh garlic is still a strong contender for general immune support and offers more versatility in culinary applications.
 
Final Thoughts
Garlic, whether fresh or black, is a potent health-boosting food. By understanding the differences between fresh and black garlic, you can make informed decisions about which type to include in your diet.
 
The study findings were published in the peer-reviewed journal Molecules.
https://www.mdpi.com/1420-3049/29/10/2258
 
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https://www.thailandmedical.news/news/australian-peer-reviewed-study-shows-that-the-extracts-of-certain-garlic-cultivars-can-inhibit-covid-19