Comparative Studies of Bioactivities and Chemical Components in Fresh and Black Garlics.
Molecules
; 29(10)2024 May 11.
Article
em En
| MEDLINE
| ID: mdl-38792119
ABSTRACT
To investigate the bioactivities of fresh garlic and its processed product, black garlic, we conducted comparative analyses of antioxidant, anti-inflammatory, innate immune activation, and anti-cancer activities in addition to the chemical composition (sugar, amino acid, and polyphenol contents) of these materials. Simultaneous assay using neutrophil-like cells showed that fresh garlic exhibited antioxidant and innate immunostimulatory activities, whereas black garlic displayed a potent anti-inflammatory effect. The antioxidant activity index was correlated with phenol and flavonoid contents, while the innate immunostimulatory activity was correlated with fructan content. Furthermore, some black garlics with low fructose content were found to inhibit the proliferation of UM-UC-3 cancer cells, while other black garlics rich in fructose increased UM-UC-3 cell proliferation. It was shown that the processing of fresh garlic could change the composition of sugars, antioxidants, and amino acids, which have different effects on neutrophil-like cells and UM-UC-3 cells, as well as on bioactivities.
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Texto completo:
1
Base de dados:
MEDLINE
Assunto principal:
Proliferação de Células
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Alho
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Antioxidantes
Limite:
Humans
Idioma:
En
Ano de publicação:
2024
Tipo de documento:
Article