L'fermented black garlicdue to its high concentration of bioactive compoundsis an effective ally in preventing oxidative stress, protecting general health.
Lo oxidative stress is a condition that is harmful to the body, caused by an excess of free radicalsunstable molecules that damage cells and promote ageing and the development of chronic diseases.
What is oxidative stress and why it is dangerous
In the human body, free radicals are formed naturally during metabolism, but their number can increase due to external factors, including:
- air pollution
- cigarette smoke
- diet rich in processed foods
- UV exposure
- psychophysical stress
Under normal conditions, the body has a antioxidant capable of neutralising these radicals. However, when their production exceeds the body's defence capacity, the oxidative stresswhich can cause:
- DNA damage
- alterations of cellular proteins
- deterioration of cell membranes
These processes increase the risk of developing chronic diseases, including cardiovascular diseases, cancer, diabetes e neurodegenerative diseases.
Fermented black garlic: a powerful natural antioxidant
L'black garlic is rich in bioactive compounds with antioxidant properties that help combat oxidative stress. Among the main ones are:
-
Polyphenols
- neutralise free radicals
- reduce inflammation
- protect cells from oxidative damage
-
S-allylcysteine and s-allylmercaptocysteine
- counteract free radicals
- enhance the activity of the antioxidant enzymes (glutathione peroxidase, catalase)
-
Hydroxymethylfurfural (HMF)
- reduces the production of free radicals
- stimulates the body's antioxidant defences
Fermented black garlic benefits: scientific evidence
Several scientific studies confirm the positive effects of black garlic against oxidative stress:
- a 2020 study (Qiu et al.) showed that consumption of black garlic significantly reduces oxidative damage at the cellular level
- research by Lee et al. (2009) showed that black garlic increases the activity of enzymes such as superoxide dismutase, glutathione peroxidase and catalasefundamental for protecting cells from oxidative stress
Why integrate black garlic into the diet
Thanks to its antioxidant propertiesblack garlic is a functional food that can:
- slow down cellular ageing
- protect the cardiovascular system
- improving liver health
- support the immune system
Black garlic can be easily integrated into the daily diet, consumed on its own, as a condiment or in supplement form.
Conclusion
Black garlic is a powerful ally against oxidative stressthanks to its composition rich in natural antioxidants. Its regular consumption helps protect cells from free radicals, promoting general health and reducing the risk of chronic diseases.
To learn more about the benefits of thefermented black garlic, visit the section Health.
A heartfelt thank you to Dr. Valentina Vecchi for her contribution to black garlic research, to Prof. Monica Borgatti for her academic guidance and to the University of Ferrara for their constant commitment to scientific research.
SOURCES
Colín-González, A. L., Santana, R. A., Silva-Islas, C. A., Chánez-Cárdenas, M. E., Santamaría, A., & Maldonado, P. D. (2012). The Antioxidant Mechanisms Underlying the Aged Garlic Extract- and S-Allylcysteine-Induced Protection. Oxidative Medicine and Cellular Longevity, 2012(1), 907162. https://doi.org/10.1155/2012/907162
Dai, F., Chen, W.-F., & Zhou, B. (2008). Antioxidant synergism of green tea polyphenols with alpha-tocopherol and L-ascorbic acid in SDS micelles. Biochemistry, 90(10), 1499-1505. https://doi.org/10.1016/j.biochi.2008.05.007
Lee, Y.-M., Gweon, O.-C., Seo, Y.-J., Im, J., Kang, M.-J., Kim, M.-J., & Kim, J.-I. (2009). Antioxidant effect of garlic and aged black garlic in animal model of type 2 diabetes mellitus. Nutrition Research and Practice, 3(2), 156. https://doi.org/10.4162/nrp.2009.3.2.156
Pedraza-Chaverrí, J., Barrera, D., Maldonado, P. D., Chirino, Y. I., Macías-Ruvalcaba, N. A., Medina-Campos, O. N., Castro, L., Salcedo, M. I., & Hernández-Pando, R. (2004). S-allylmercaptocysteine scavenges hydroxyl radical and singlet oxygen in vitro and attenuates gentamicin-induced oxidative and nitrosative stress and renal damage in vivo. BMC Clinical Pharmacology, 4(1), 5. https://doi.org/10.1186/1472-6904-4-5
Qiu, Z., Zheng, Z., Zhang, B., Sun-Waterhouse, D., & Qiao, X. (2020). Formation, nutritional value, and enhancement of characteristic components in black garlic: A review for maximising the goodness to humans. Comprehensive Reviews in Food Science and Food Safety, 19(2), 801- 834. https://doi.org/10.1111/1541-4337.12529
Reddy, V. P. (2023). Oxidative Stress in Health and Disease. Biomedicines, 11(11), 2925. https://doi.org/10.3390/biomedicines11112925
Rice-Evans, C. A., Miller, N. J., & Paganga, G. (1996). Structure-antioxidant activity relationships of flavonoids and phenolic acids. Free Radical Biology & Medicine, 20(7), 933-956. https://doi.org/10.1016/0891-5849(95)02227-9
Zhao, L., Chen, J., Su, J., Li, L., Hu, S., Li, B., Zhang, X., Xu, Z., & Chen, T. (2013). In vitro antioxidant and antiproliferative activities of 5-hydroxymethylfurfural. Journal of Agricultural and Food Chemistry, 61(44), 10604-10611. https://doi.org/10.1021/jf403098y
