Aged garlic extract lowers blood pressure in patients with treated but uncontrolled hypertension: A randomised controlled trial

http://www.maturitas.org/article/S0378-5122(10)00227-6/abstract
Volume 67, Issue 2, Pages 144-150 (October 2010)

Karin Ried, Oliver R. Frank, Nigel P. Stocks
Discipline of General Practice, School of Population Health and Clinical Practice, The University of Adelaide, Adelaide, South Australia 5005, Australia
Abstract
Objective - To assess the effect, tolerability and acceptability of aged garlic extract as an adjunct treatment to existing antihypertensive medication in patients with treated, but uncontrolled, hypertension.

Design - A double-blind parallel randomised placebo-controlled trial involving 50 patients whose routine clinical records in general practice documented treated but uncontrolled hypertension. The active treatment group received four capsules of aged garlic extract (960mg containing 2.4mg S-allylcysteine) daily for 12 weeks, and the control group received matching placebos. The primary outcome measures were systolic and diastolic blood pressure at baseline, 4, 8 and 12 weeks, and change over time. We also assessed tolerability during the trial and acceptability at 12 weeks.

Results - In patients with uncontrolled hypertension (SBP≥140mmHg at baseline), systolic blood pressure was on average 10.2±4.3mmHg (p=0.03) lower in the garlic group compared with controls over the 12-week treatment period. Changes in blood pressure between the groups were not significant in patients with SBP<140mmHg at baseline. Aged garlic extract was generally well tolerated and acceptability of trial treatment was high (92%).

Conclusion - Our trial suggests that aged garlic extract is superior to placebo in lowering systolic blood pressure similarly to current first line medications in patients with treated but uncontrolled hypertension.

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.

Amino Acid comparison in the Aged Black Garlic & Fresh Garlic (mg/100g)

Source: 
1. Jin-ichi SASAKI - Department of Clinical Immunology Hirosaki University School of Health Sciences, Hirosaki Japan
2. Danan WANG, Yonghui FENG, Jun LIU, Jianzhong YAN, Meiru WANG, Changlong LU - Institute of Immunology China Medical University, Shenyang China

Processed Black Garlic (Allium Sativum) Extracts Enhance Anti-Tumor Potency against Mouse Tumor

Processed Black Garlic (Allium Sativum) Extracts Enhance Anti-Tumor Potency against Mouse Tumors

Jin-ichi Sasaki ¹*  • Chao Lu¹  • Einosuke Machiya²  • Mami Tanahashi³ •  Katsunori Hamada⁴

¹Department of Medical Technology, Hirosaki University School of Health Science, Honcyu 66-1, Hirosaki 036-8565, Aomori Japan

²Tenma-Bayashi Ryutsu-Kako Co. Ltd., Morinoue248-11, Shichinohe 039-2827, Amomori Japan

³Nisshin Honey Co. Ltd, Anpachi 3133-1, Anpachi 503-0125, Gifu Japan

⁴Yahata Bussan Co. Ltd, Nihongi 498-2, Yonago 689-3541, Tottori Japan

ABSTRACT

Black Garlic (Allium Sativum) was produced from ordinary white garlic (Allium Sativum) clove by processing in (70C)- and humidity (75C)-controlled room for a month. The final product by this procedure was soft and sweet with less irritating odor and fruity taste. The heat-extracts of black garlic were chemically and bio-functionally analyzed and compared with those of ordinary fresh garlic extracts. The Aged Black Garlic contained an increasing amount of amino acids, and organo-sulfur substance, S-allyl-L-cysteine (SAC), which probably contributed much to enhancement of anti-tumor potency. The tumor cure rate by black garlic extracts attained 50% against Meth A fibrosarcoma of BALB/c mouse by intra-tumor injection of 1mg extracts, three time every other day. By contrast, fresh garlic extracts used as reference failed to induce tumor-free animals, even though they reduce tumor size to 60% compare with the tumor mass in non-treated control mouse. Additionally, the Black Garlic extracts showed anti-bacterial activity against medically important bacteria such as MRSA (methicillin-resistant Staphylococcus aureus), enterohemorrhagic Escherichia coli O157:H7, Pseudo-monas aeruginosa, and Candida albicans, however its potency was less than that of fresh garlic extracts.

*credit to Professor Jin-ichi SASAKI 

               Medicinal and Aromatic Plant Science and Biotechnology ©2007 Global Science Books

 

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Research Abstract for Diabetes

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

Black Garlic a real wonder food...It really works!! (Part 3)

7*Leucine - Treatment of hyperglycemia and dizziness, promoting growth, promote healing of wounds and bones

8*Isoleucine - Antianemic, anti-fatigue and maintain body balance, the treatment of mental disorders

9*Cystine - The treatment of fatty liver and skin injuries, illness prevention and treatment, postpartum alopecia, detoxification, beauty

Black Garlic a real wonder food...It really works!! (Part 2)

4* Valine - Prevention and treatment of liver failure, maintenance of breast and ovarian and nervous system functioning, accelerating wound healing

5* Methionine - Prevention and treatment of arteriosclerosis and hyperlipidemia, increasing the body's vitality, synthesis, enhancing insulin and blood, detoxification

6* Phenylalanine - Promote the thyroid and epinephrine synthesis, eliminating the kidney and bladder function loss, anti-cancer

Black Garlic a real wonder food...It really works!! (Part 1)

1*Tryptophan  - Antispasmodic, mediation of gastric secretion, protection of the gastric mucosa, robbed of coma, improving sleep, promote growth, and blood

2*Lysine - Promotion of brain, bones, teeth, growth and development; promotion of fat metabolism, prevent cells degenerate, diuretic

3*Threonine - Fortifier, anti-fatigue and promote growth and development, to keep skin moisture and protect cell membrane

High Blood Pressure

After 12 weeks of taking garlic extract capsules, patients with high blood pressure gave improved readings, researchers at the University of Adelaide in Australia found.Dr Karin Ried, who led the study on 50 people, said: ‘A large proportion of people are on medication and some are on four different types but they still have high blood pressure. It is uncontrolled.‘When we gave them this garlic supplement, we were able, on average, to reduce blood pressure to under the hypertension threshold, so garlic might be a good complementary treatment option.’

So, conclusively, taking Black Garlic is much more effective and efficient since it is more powerful than ordinary garlic thus, the 12 weeks time frame for sure is reduced.

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).

Chloroform extract of aged black garlic attenuates TNF-alpha-induced ROS generation, VCAM-1 expression, NF-kappaB activation and adhesiveness for monocytes in human umbilical vein endothelial cells.

Lee EN, Choi YW, Kim HK, Park JK, Kim HJ, Kim MJ, Lee HW, Kim KH, Bae SS, Kim BS, Yoon S.

Department of Anatomy, School of Medicine, Pusan National University, Yangsan 626-870, Korea.

Abstract

Aged black garlic is a type of fermented garlic (Allium sativum) which has been used in Oriental countries for a long time because of various biological properties of garlic derivatives. The current study explored the potential of the chloroform extract of aged black garlic (CEABG) in attenuating the activities of adhesion molecules in tumor necrosis factor-alpha (TNF-alpha)-stimulated human umbilical vein endothelial cells (HUVECs). The study was performed on HUVECs that were pretreated with 30 mug/mL of CEABG before TNF-alpha treatment. Treatment of HUVECs with CEABG significantly inhibited TNF-alpha-induced reactive oxygen species (ROS) formation. HUVECs treated with CEABG showed markedly suppressed TNF-alpha-induced mRNA expression of VCAM-1, but little alteration in ICAM-1 and E-selectin mRNA expression. CEABG treatment also significantly decreased the TNF-alpha-induced cell surface and total protein expression of VCAM-1 without affecting ICAM-1 and E-selectin expression. In addition, treatment of HUVECs with CEABG markedly reduced THP-1 monocyte adhesion to TNF-alpha-stimulated HUVECs. Furthermore, CEABG significantly inhibited NF-kappaB transcription factor activation in TNF-alpha-stimulated HUVECs. The data provide new evidence of the antiinflammatory properties of CEABG that may have a potential therapeutic use for the prevention and treatment of vascular diseases such as atherosclerosis through mechanisms involving the inhibition of VCAM-1 expression and NF-kappaB activation in vascular endothelial cells. 

Copyright (c) 2010 John Wiley & Sons, Ltd.

PMID: 20623600 [PubMed - as supplied by publisher]

Aged Garlic extract inhibits CD36 expression in human macrophages via modulation of the PPARgamma pathway

Aged garlic extract inhibits CD36 expression in human macrophages via modulation of the PPARgamma pathway.

Morihara N, Ide N, Weiss N.
Center for Vascular Medicine, Section Angiology, Medical Policlinic, University of Munich Medical Center, Pettenkoferstrasse 8A, D-80336 Munich, Germany.

Abstract

Expression of CD36 scavenger receptors on macrophages is involved in oxidized low-density lipoprotein uptake and foam cell formation during atherosclerotic lesion development. We examined the effects of aged garlic extract (AGE), a garlic preparation enriched in water-soluble cysteinyl moieties that increases cellular total thiols and glutathione concentrations, on CD36 expression in human monocytes/macrophages (THP-1 cells and primary human monocytes). Compared to control, AGE (1-5 mg/mL) dose-dependently and significantly suppressed CD36 expression up to by 61.8 +/- 7.4% in THP-1-derived macrophages and up to 50.5 +/- 7.1% in primary human macrophages, respectively. Furthermore, AGE prevented induction of CD36 expression by the peroxisome proliferator activator receptor (PPAR) gamma agonist troglitazone, and decreased binding of nuclear proteins to a PPARgamma response element. AGE showed a stronger inhibitory effect on CD36 expression in THP-1 cells during simultaneous incubation with phorbol 12-myristate 13-acetate (PMA) compared to cells that had been pre-incubated with PMA. Furthermore, AGE decreased CD11b expression in a dose-dependent manner. These data indicate that AGE inhibits CD36 expression by modulating the PPARgamma pathway in human macrophages and monocytes differentiation into macrophages, and suggests that the extract could be useful for the prevention of atherosclerotic lesions.

Copyright (c) 2010 John Wiley & Sons, Ltd.

PMID: 20091745 [PubMed - in process]

Antioxidant effect of garlic and aged black garlic in animal model of type 2 diabetes mellitus.

Antioxidant effect of garlic and aged black garlic in animal model of type 2 diabetes mellitus.

Lee YM, Gweon OC, Seo YJ, Im J, Kang MJ, Kim MJ, Kim JI.
School of Food and Life Science, Biohealth Product Research Center, Institute for Food Sciences, Inje University, 607 Obang-dong, Gimhae, Gyeongnam 621-749, Korea.

Abstract

Hyperglycemia in the diabetic state increases oxidative stress and antioxidant therapy can be strongly correlated with decreased risks for diabetic complications. The purpose of this study is to determine antioxidant effect of garlic and aged black garlic in animal model of type 2 diabetes. The antioxidant activity of garlic and aged black garlic was measured as the activity in scavenging free radicals by the trolox equivalent antioxidant capacity (TEAC) assay. Three week-old db/db mice were fed AIN-93G diet or diet containing 5% freeze-dried garlic or aged black garlic for 7 weeks after 1 week of adaptation. Hepatic levels of lipid peroxides and activities of antioxidant enzymes were measured. TEAC values of garlic and aged black garlic were 13.3 +/- 0.5 and 59.2 +/- 0.8 micromol/g wet weight, respectively. Consumption of aged black garlic significantly decreased hepatic thiobarbituric acid reactive substances (TBARS) level compared with the garlic group which showed lower TBARS level than control group (p<0.05). Activities of superoxide dismutase (SOD) and glutathione peroxidase (GSH-Px) of garlic and aged black garlic group were significantly elevated compared to the control group. Catalase (CAT) activity of aged black garlic group was increased compared with the control group. These results show that aged black garlic exerts stronger antioxidant activity than garlic in vitro and in vivo, suggesting garlic and aged black garlic, to a greater extent, could be useful in preventing diabetic complications. PMID: 20016716 [PubMed - in process]PMCID: PMC2788179

Aged garlic extract retards progression of coronary artery calcification

Aged garlic extract retards progression of coronary artery calcification.

Budoff M.
Division of Cardiology, Harbor-UCLA Medical Center, Torrance, CA, USA.

Abstract

Prospective epidemiologic studies have identified several risk factors for heart disease, and most can be the target of risk reduction interventions. The most widely recognized risk factors for atherosclerotic cardiovascular disease (ASCVD) include age, gender, cigarette smoking, sedentary lifestyle, elevated LDL, reduced HDL, hypertension, and diabetes. The consistency of associations between these factors and ASCVD risk across populations is substantial. Our understanding of the pathogenesis and etiology of coronary ASCVD, as well as its clinical implications, has grown tremendously over the past 20 y. The role garlic might play in treating ASCVD has been postulated for many years, but until recently no studies on garlic's ability to inhibit the atherosclerotic process have been reported. A pilot study evaluating coronary artery calcification and the effect of garlic therapy in a group of patients who were also on statin therapy suggested incremental benefits. The implications of this study must be put in context of the potential importance of early atherosclerosis detection and prevention.

PMID: 16484554 [PubMed - indexed for MEDLINE]

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]

Immunomodulatory effects of aged garlic extract.

Immunomodulatory effects of aged garlic extract.

Kyo E, Uda N, Kasuga S, Itakura Y.

Healthcare Research Institute, Wakunaga Pharmaceutical Company, Ltd., Koda-cho, Takata-gun, Hiroshima 739-1195, Japan. kyo_e@wakunaga@co.jp

Abstract

Using various kinds of models, we examined the effects of aged garlic extract (AGE) on immune functions. In the immunoglobulin (Ig)E-mediated allergic mouse model, AGE significantly decreased the antigen-specific ear swelling induced by picryl chloride ointment to the ear and intravenous administration of antitrinitrophenyl antibody. In the transplanted carcinoma cell model, AGE significantly inhibited the growth of Sarcoma-180 (allogenic) and LL/2 lung carcinoma (syngenic) cells transplanted into mice. Concomitantly, increases in natural killer (NK) and killer activities of spleen cells were observed in Sarcoma-180--bearing mice administered AGE. In the psychological stress model, AGE significantly prevented the decrease in spleen weight and restored the reduction of anti-SRBC hemolytic plaque-forming cells caused by the electrical stress. These studies strongly suggest that AGE could be a promising candidate as an immune modifier, which maintains the homeostasis of immune functions; further studies are warranted to determine when it is most beneficial.

PMID: 11238820 [PubMed - indexed for MEDLINE]

Aged Garlic extract attenuates intracellular oxidative stress

Aged garlic extract attenuates intracellular oxidative stress.

Ide N, Lau BH.

Department of Microbiology and Molecular Genetics, School of Medicine, Loma Linda University, CA, 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 aged garlic extract (AGE) inhibited LDL oxidation and minimized oxidized LDL-induced cell injury. In this study, the antioxidant effects of AGE were further examined using bovine pulmonary artery endothelial cells (PAEC) and murine macrophages. Lactate dehydrogenase (LDH) release, as an index of membrane injury, and intracellular glutathione (GSH) levels were determined. Oxidized LDL (Ox-LDL) caused an increase of LDH release and depletion of GSH. Pretreatment with AGE prevented these changes. AGE exhibited an inhibition of Ox-LDL-induced peroxides in PAEC. AGE suppressed peroxides in murine Macrophage (J774 cells) dose-dependently. The J774 cells were also incubated with AGE, interferon-gamma (IFN-gamma) and lipopolysaccharide (LPS) and nitric oxide (NO) production was measured. AGE inhibited NO production in J774 cells. In a cell free system, AGE was shown to scavenge H2O2 dose-dependently. Our data demonstrate that AGE can protect the endothelial cells from oxidized LDL-induced injury by preventing depletion of intracellular GSH and by removing peroxides. AGE also reduces levels of NO and peroxides in macrophages. These data suggest that AGE is a useful protective agent against cytotoxicity associated with Ox-LDL and NO, and it may thus be useful for the prevention of atherosclerosis and cardiovascular diseases.

PMID: 10374252 [PubMed - indexed for MEDLINE]

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