Institute of Health Sciences, Medical College of Rzeszów University, University of Rzeszow, 35-959 Rzeszów, Poland.
Student's Scientific Club of Immunology, Institute of Medical Sciences, Medical College of Rzeszów University, University of Rzeszow, 35-959 Rzeszów, Poland.
Int J Mol Sci. 2024 Feb 1;25(3):1801. doi: 10.3390/ijms25031801.
Black garlic (BG) is a fermented form of garlic (.), 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 black garlic has fewer side effects and is easier to consume.
黑蒜（BG）是一种经过精确控制的温度、湿度和时间发酵而成的大蒜制品。虽然大蒜已经使用了数千年，但黑蒜是一种相对较新的发现。黑蒜中含有许多具有药用特性的生物活性化合物，包括抗炎和抗癌特性。在我们的综述文章中，我们介绍了研究黑蒜抗炎和抗癌作用的科学研究。根据研究，这种作用主要归因于减少促炎细胞因子的产生，以及清除游离氧自由基和诱导细胞凋亡的能力。此外，其所含的植物化学物质具有抗增殖和抗血管生成特性，并抑制癌细胞的生长。黑蒜是一种具有生物活性物质的有价值来源，可以支持抗炎和抗癌治疗。与传统药物相比，黑蒜的副作用更少，更容易被人体吸收。
