Increased Anti-oxidative Potency of Garlic by Spontaneous Short-term Fermentation

EMIKO SATO & MASAHIRO KOHNO - New Industry Creation Hatchery Center, Tohoku University, 6-6-10 Aoba, Aramaki, Aoba-ku, Sendai 980-8579, Japan
YOSHIMI NIWANO - New Industry Creation Hatchery Center, Tohoku University, 6-6-10 Aoba, Aramaki, Aoba-ku, Sendai 980-8579, Japan(author for correspondence Research Center for Functional Food Materials, Sunny Health Co., Ltd., Saito Biotechnology Incubator, 7-7-15, Saito-Asagi, Ibaraki, Osaka 567-0085, Japan
HAMASUKE HAMANO - Genki Hamano Shokuhin Kogyo Co, Ltd., Sunrise Sangyo, 253 Yanohama, Owase, Mie 519-3672, Japan


Plant Foods for Human Nutrition 61: 157–160, 2006.
c 2006 Springer Science+Business Media, Inc.
DOI: 10.1007/s11130-006-0017-5
Published online: 31 October 2006

Abstract 
Fundamental anti-oxidative properties of 80% ethanol extract fromgarlic fermented for the relatively short period of time (40 days at 60–70◦C, 85–95% relative humidity) were examined. Superoxide dismutase(SOD)-like activity, scavenging activity against hydrogen peroxide and the polyphenol content of the garlic extractwere increased 13-folds,more than 10-folds, and 7-folds, respectively, as compared with those of the control
garlic extract. The results indicate that relatively short-term spontaneous fermentation potentiates anti-oxidative properties of garlic in fresh form, which is, at least in part, attributable to the increased level of polyphenols.Since superoxide is the primary upstream radical of the chain reaction with reactive oxygen species and hydrogen peroxide is generated from the scavenging reaction by SOD, the fermented- garlic is suggested to possess desirable anti-oxidative properties.

Another experience with Aged Black Garlic

Jom tengok pengalaman Puan Lijah dengan Black Garlic. Antara yang telah di kongsi kan oleh beliau adalah mengenai sakit gigi yang di alami, anak beliau yang mengalami muka yang terbakar (boleh rujuk tajuk sebelum ini) dan sebagai nya.

**Mutu audio kurang memuaskan, harap maaf.

Testimony - Burned Case

I would like to share a new case, which can prove that Black Garlic really contains 10 time antioxidants and really good for your skin.

This is his face 4 days after got burned with fire..

Finally after 9 days of the accident...

His face is 100% cured and he looks much better...

The only remedy...

Black Garlic skin, boiled with water and then he drinks and wash his face with it everyday...

Black Garlic a real wonder food...It really works!! (Part 6)

16*Glycine - Prevention and treatment of diabetes, hypertension, thrombosis, improve the body's vitality, prevention, antioxidant

17*Proline - Promote collagen production, lowering blood pressure, promote growth and development

18*Serine - Lower cholesterol, blood pressure, anti-aging, brain cells, muscle, nerve growth, anti-TB

Black Garlic a real wonder food...It really works!! (Part 5)

13*Alanine - The liver, liver, solutions for wine

14*Aspartic acid - Fatigue, the treatment of angina pectoris, myocardial infarction, appetite, liver, antioxidant and anticancer

15*Glutamic acid - Soothe solutions for wine, ulcer, antioxidant, prevention and treatment of severe hepatic insufficiency, anti-cancer

Black Garlic a real wonder food...It really works!! (Part 4)

10*Tyrosine - Prevention and treatment of Alzheimer's disease, Vitiligo, treatment of gastric ulcers and Dysplasia, appetite, skin whitening

11*Arginine - Increased muscle activity, maintain sexual function and the treatment of liver disease, reduced sperm coma,antioxidant and anticancer

12*Histidine - Born of blood and blood pressure, allergies, ulcer, asthma, arthritis, angina pectoris and cardiac insufficiency

Health Benefits

There is one (unpublished) study on  Black Garlic, which supports its heart health benefits. The in-vitro study, which used plasma from healthy humans) demonstrated that the ingredient can“inhibit thrombocyte aggregation caused by various organic triggers”. This contributes to cardiovascular health because aggregating platelets have a negative effect on blood circulation as they increase the risk of capillary blockage and blood clots, and can therefore lead to thrombosis.

In addition Black Garlic has been shown to have a higher antioxidant potency than fresh garlic, which in part explains its cardiovascular benefits. Cited an article from Nutrition Research and Practice (2009),which demonstrated that the TEAC (Trolox-equivalence antioxidant assay) value for aged black garlic was 59 micromol/g compared to 13 micromol/g for fresh garlic (based on wet weight).

Antioxidant health effects of aged garlic extract

Antioxidant health effects of aged garlic extract.

Borek C.

Department of Community Health and Family Medicine, Nutrition and Infectious Diseases Unit, Tufts University School of Medicine, Boston, MA 02111, USA.

Abstract

Oxidative modification of DNA, proteins and lipids by reactive oxygen species (ROS) plays a role in aging and disease, including cardiovascular, neurodegenerative and inflammatory diseases and cancer. Extracts of fresh garlic that are aged over a prolonged period to produce aged garlic extract (AGE) contain antioxidant phytochemicals that prevent oxidant damage. These include unique water-soluble organosulfur compounds, lipid-soluble organosulfur components and flavonoids, notably allixin and selenium. Long-term extraction of garlic (up to 20 mo) ages the extract, creating antioxidant properties by modifying unstable molecules with antioxidant activity, such as allicin, and increasing stable and highly bioavailable water-soluble organosulfur compounds, such as S-allylcysteine and S-allylmercaptocysteine. AGE exerts antioxidant action by scavenging ROS, enhancing the cellular antioxidant enzymes superoxide dismutase, catalase and glutathione peroxidase, and increasing glutathione in the cells. AGE inhibits lipid peroxidation, reducing ischemic/reperfusion damage and inhibiting oxidative modification of LDL, thus protecting endothelial cells from the injury by the oxidized molecules, which contributes to atherosclerosis. AGE inhibits the activation of the oxidant-induced transcription factor, nuclear factor (NF)-kappa B, which has clinical significance in human immunodeficiency virus gene expression and atherogenesis. AGE protects DNA against free radical--mediated damage and mutations, inhibits multistep carcinogenesis and defends against ionizing radiation and UV-induced damage, including protection against some forms of UV-induced immunosuppression. AGE may have a role in protecting against loss of brain function in aging and possess other antiaging effects, as suggested by its ability to increase cognitive functions, memory and longevity in a senescence-accelerated mouse model. AGE has been shown to protect against the cardiotoxic effects of doxorubicin, an antineoplastic agent used in cancer therapy and against liver toxicity caused by carbon tetrachloride (an industrial chemical) and acetaminophen, an analgesic. Substantial experimental evidence shows the ability of AGE to protect against oxidant-induced disease, acute damage from aging, radiation and chemical exposure, and long-term toxic damage. Although additional observations are warranted in humans, compelling evidence supports the beneficial health effects attributed to AGE, i.e., reducing the risk of cardiovascular disease, stroke, cancer and aging, including the oxidant-mediated brain cell damage that is implicated in Alzheimer's disease.

PMID: 11238807 [PubMed - indexed for MEDLINE]

Lagi Maklumat mengenai Black Garlic...

Terdapat kajian meluas yang menyokong penggunaan bawang putih sebagai makanan untuk tujuan perubatan. Ini adalah berikutan dengan komponen bioaktif yang terdapat dalam bawang putih. Antara kebaikan biologi termasuklah pengurangan risiko penyakit yang berkaitan dengan system kardiovaskular dan kanser, pemangkin kepada sistem imunisasi badan, meningkatkan proses detoksifikasi tubuh, perlindungan terhadap bahan yang tinggi radioaktif, memulihkan kekuatan stamina badan, bersifat antibakteria dan antiviral, mempunyai ketahanan terhadap pelbagai tekanan and potensi kesan penuaan

Walau bagaimanapun, kesemua kebaikan yang terdapat pada bawang putih ini adalah bergantung kepada cara bagaimana kita mengambil bawang putih itu sendiri. Bahan utama atau ‘jantung’ kepada bawang putih adalah Alliicin, yang mengandungi sifat biokimia kompleks yang menakjubkan. Akan tetapi sifat ini tidak mudah di serap kedalam air, maka dengan itu, ia tidak mudah di serap ke dalam sistem badan. Aliicin selalu di salah anggap sebagai ‘Minyak bawang putih’ dan di makan dalam bentuk minyak dengan tanggapan dapat memberikan khasiat bawang putih. Akan tetapi, kehadiran Allicin tidak dapat di kesan di dalam darah atau air kencing walaupun selepas makan bawang putih dalam bentuk mentah ataupun minyak bawang putih kerana unsure Alliciin telah di hapuskan oleh asid perut itu sendiri.

Apabila bawang putih di masak, agen biokimia – Alliinase akan musnah, maka oleh itu, Alliicin tidak boleh terbentuk. Ini menjelaskan lagi mengapa terdapat kurang baud an rasa yang kurang menyenangkan apabila kita makan bawang putih yang di masak. Ini juga bermakna bahawa kita telah kehilangan khasiat atau kebaikan yang terdapat pada Alliicin dan juga komponen biokimia yang terdapat di dalam nya. Adalah lebih baik untuk mengambil bawang putih secara mentah daripada yang di masak. Tapi masalah nya di sini, adakah kita dapat makan bawang putih biasa itu secara mentah? Di sebabkan oleh rasa yang pedas, serta bau yang busuk, adalah mustahil untuk kita makan bawang putih biasa secara mentah. Amat rugi sekali dengan adanya bahan makanan semulajadi yang mampu membawa kita ke arah kesihatan yang baik, tetapi kita tidak dapat mengambil keseluruhan bahan yang terkandung di dalamnya untuk kesihatan kita kerana bau serta rasa yang kurang menyenangkan.

Di bandingkan dengan bawang putih mentah, BLACK GARLIC telah terbukti mempunyai kesan yang lebih efektif. Komponen bioaktif BLACK GARLIC sangat mudah diserap serta diproses oleh sistem tubuh. Alliicin yang terdapat pada bawang putih biasa adalah tidak boleh diserap oleh air dan juga tidak dapat ditukarkan kepada bahan biokimia yang lain secara serta merta.Walaubagaimanapun, sewaktu proses fermetasi, Alliicin ini telah ditukarkan kepada S-Allylcysteine (SAC) yang lebih mudah diserap air. Selain daripada bahan bio-aktif SAC, BLACK GARLIC juga mengandungi aktiviti antioksidan, dimana bawang putih mentah atau yang dipanaskan hanya boleh menjadi pemangkin kepada aktiviti antioksida. Elemen S-Allycystaine itu hanya boleh dijumpai di dalam BLACK GARLIC, dan ianya sangat berkesan bagi mencegah prolifirasi sel kanser. Rasanya yang manis juga lazat bila di makan secara mentah. Ia juga membawa khasiat yang sangat berguna dan sangat bagus untuk sistem tubuh.

Oleh itu, faktor utama yang menjadikan BLACK GARLIC sebagai pilihan yang bijak untuk kesihatan yang baik adalah bukan sahaja kerana ianya tidak mempunyai bau seperti bawang putih biasa, tetapi, dengan kehadiran bahan bio-kimia S-Allylcystein (SAC) yang terdapat di dalamnya.

What makes BLACK GARLIC so effective???

Wonder why BLACK GARLIC is so effective even though it is THE ONLY ingredient that is being used in its production process?

It is because it contains S-ALLYL cysteine..its a scientific term, but hopefully with just very few of articles below, you can understand and perhaps surf more for SAC!!!

S-Allyl cysteine (SAC) is an organic compound that is a natural constituent of fresh garlic. It is a derivative of the amino acid cysteine in which an allyl group has been added to the sulfur atom.

Allyl cysteine has the capacity as a cholesterol lowering agent and as a chemopreventive.

S-allyl cysteine reduces oxidant load in cells involved in the atherogenic process.

Ho SE, Ide N, Lau BH.

Department of Microbiology and Molecular Genetics, School of Medicine, Loma Linda University, CA 92350, USA.

Abstract

Oxidation of low-density lipoprotein (LDL) and activation of the pleiotropic transcription factor nuclear factor kappa B (NF-kappaB), are often the chemical and molecular alterations associated with the development of the atherosclerotic lesion. We have reported previously on the antioxidant properties of a garlic compound, S-allyl cysteine (SAC), and its ability to inhibit damage caused by oxidative stress in bovine endothelial cells. In this study, the antioxidant effects of SAC were further determined, using several in vitro assay systems. First, we determined the effect of SAC on Cu2+-induced oxidation of LDL. Varying concentrations of SAC were co-incubated with a standardized Cu2+/LDL solution, and LDL-oxidation was then ascertained by determining the formation of thiobarbituric acid reactive substances (TBARS). SAC inhibited LDL-oxidation at an optimum concentration of 1 mM. In another experiment, we determined the effects of SAC on oxidized-LDL (ox-LDL) activation of J774 murine macrophages and human umbilical vein endothelial cells (HUVEC). Cells were grown on 96-well plates, preincubated with SAC at 37 degrees C and 5% CO2 for 24 h, washed, and exposed to ox-LDL for 24 h. Levels of hydrogen peroxide (H2O2) were determined by a fluorometric assay. In both cell lines, SAC exhibited dose-dependent inhibition of H2O2 formation. We also studied the effects of SAC on NF-kappaB activation in HUVEC using tumor necrosis factor-a (TNF-alpha) or H2O2 as stimulators. Cells were grown in 75 cm2 flasks at 37 degrees C and 5% CO2 and were preincubated with SAC 24 h before stimulation with TNF-alpha or H2O2. Nuclear extracts were then prepared and NF-kappaB activation was determined using an electrophoretic mobility shift assay with a 32P-labeled probe. SAC exhibited dose-dependent inhibition of NF-kappaB activation. Our data suggest that SAC may act via antioxidant mechanisms to inhibit the atherogenic process.

S-allylcysteine attenuates oxidative stress in endothelial cells.

Ide N, Lau BH.

Department of Microbiology and Molecular Genetics, School of Medicine, Loma Linda University, California 92350, USA.

Abstract

Oxidation of low-density lipoprotein (LDL) has been recognized as playing an important role in the initiation and progression of atherosclerosis. We recently reported that S-allylcysteine (SAC), one of the major compounds in the aged garlic extract (AGE), inhibited LDL oxidation and minimized oxidized LDL-induced cell injury. In this study, the antioxidant effects of SAC were further determined using several in vitro assay systems. Pulmonary artery endothelial cells (PAECs) were preincubated with SAC at 37 degrees C and 5% CO2 for 24 hr, washed, and then exposed to 0.1 mg/ml oxidized LDL for 24 hr. Lactate dehydrogenase (LDH) release, as an index of membrane injury, and intracellular glutathione (GSH) level were determined. Oxidized LDL caused an increase of LDH release and depletion of GSH. Pretreatment with SAC prevented these changes. Peroxides were measured directly in 24-well plates using a fluorometric assay. SAC dose-dependently inhibited oxidized LDL-induced release of peroxides in PAEC. In a cell-free system, SAC was shown to scavenge hydrogen peroxide. Our data demonstrate that SAC can protect endothelial cells from oxidized LDL-induced injury by removing peroxides and preventing the intracellular GSH depletion and suggest that this compound may be useful for the prevention of atherosclerosis.

Miracle food for your health..

1. Its antioxidation capablility is significantly increased, 10 times higher than that of raw garlic,

while the essential effectiveness of garlic is not reduced. Some foreign data indicate that

there is a significant antioxidant activity of aged garlic extract on sickle red blood cells by

reducing the Heinz body count

2. The aged black garlic is obtained as a food without any additive only by self-aging. It’s a

simple and prescription for better health.

3. The content of polyphenol is significantly increased, which is effective for inhibiting

oxidation of cholesterol, inhibiting generation of active oxygen and preventing arterial

sclerosis.