{"id":8482,"date":"2025-06-19T11:01:33","date_gmt":"2025-06-19T09:01:33","guid":{"rendered":"https:\/\/www.nerofermento.it\/salute\/black-garlic-and-cancer-prevention-a-promise-from-nature\/"},"modified":"2025-06-19T11:01:33","modified_gmt":"2025-06-19T09:01:33","slug":"black-garlic-and-cancer-prevention-a-promise-from-nature","status":"publish","type":"salute","link":"https:\/\/www.nerofermento.it\/en\/salute\/black-garlic-and-cancer-prevention-a-promise-from-nature\/","title":{"rendered":"Black Garlic and Cancer Prevention: A Promise from Nature"},"content":{"rendered":"<p><!-- Meta Description SEO --><br \/>\n<!-- L'aglio nero contiene composti bioattivi che aiutano a prevenire il cancro agendo su stress ossidativo, apoptosi e proliferazione cellulare. --><\/p>\n<h2>Black Garlic and Cancer Prevention: A Promise from Nature<\/h2>\n<p>Cancer is one of the leading causes of mortality worldwide. Research has shown how black garlic, thanks to its <strong>antioxidant and anti-inflammatory properties<\/strong>, can act effectively in <strong>cancer prevention<\/strong>. Its bioactive compounds, such as <strong>S-allylcysteine (SAC)<\/strong> and <strong>S-allylmercaptocysteine (SAMC)<\/strong>, are at the center of numerous scientific studies.  <\/p>\n<h3>Oxidative Stress and Cancer<\/h3>\n<p>Oxidative stress, caused by an excess of <strong>free radicals<\/strong>, damages DNA and promotes mutations that can lead to tumor development. Black garlic helps <strong>neutralize free radicals<\/strong>, protecting cells from damage and reducing the risk of malignant transformation <em>[Ahmed &#038; Wang, 2021][Park et al., 2014]<\/em>. <\/p>\n<h3>Direct Mechanisms: Apoptosis and Proliferation Blockage<\/h3>\n<p>The SAC and SAMC compounds in black garlic directly influence tumor cells through:<\/p>\n<ul>\n<li><strong>Induction of apoptosis:<\/strong> SAC activates proteins such as Bax and caspase-3, promoting <strong>programmed cell death<\/strong> in tumor cells <em>[Park et al., 2014]<\/em>.<\/li>\n<li><strong>Proliferation blockage:<\/strong> Black garlic inhibits the PI3K\/AKT and NF-\u03baB pathways, which are essential for <strong>tumor cell growth<\/strong> <em>[Shin et al., 2010]<\/em>.<\/li>\n<\/ul>\n<h3>Indirect Mechanisms: Metastasis Inhibition<\/h3>\n<p>Black garlic reduces the expression of <strong>metalloproteinases MMP-2 and MMP-9<\/strong>, enzymes involved in the spread of tumor cells. In this way, it also acts on <strong>metastasis prevention<\/strong> <em>[Ahmed &#038; Wang, 2021]<\/em>. <\/p>\n<h3>Scientific Evidence<\/h3>\n<p>Preclinical studies on cell lines of <strong>colon, stomach, and breast cancer<\/strong> demonstrate that <strong>black garlic extract<\/strong> reduces the proliferation of malignant cells and improves survival in animal models.<\/p>\n<p>Thanks to these properties, black garlic confirms itself as a <strong>natural promise in cancer prevention<\/strong>, with potential applications in the therapeutic field as well.<\/p>\n<p><!-- Call to Action --><\/p>\n<div style=\"padding: 20px; background-color: #f6f6f6; border-left: 4px solid #333;\">\n<p><strong>\u2728 Explore the power of black garlic!<\/strong><br \/>\nAlso read our article on <a href=\"\/aglio-nero-infiammazione-naturale\/\">black garlic and inflammation<\/a> or visit <a href=\"https:\/\/www.nerofermento.it\/shop\/\">our official shop<\/a> to discover all its benefits.<\/p>\n<\/div>\n<p>To learn more about the benefits of <strong>fermented black garlic<\/strong>, visit the <a href=\"https:\/\/www.nerofermento.it\/salute\/\">Health<\/a> section.<\/p>\n<p>&nbsp;<\/p>\n<p><em>Heartfelt thanks to Dr. Valentina Vecchi for her contribution to black garlic research, to Prof. Monica Borgatti for academic guidance, and to the University of Ferrara for its constant commitment to scientific research.<\/em><\/p>\n<p>&nbsp;<\/p>\n<p><span style=\"font-size: 8pt;\">SOURCES<\/span><\/p>\n<p><span style=\"font-size: 8pt;\">Col\u00edn-Gonz\u00e1lez, A. L., Santana, R. A., Silva-Islas, C. A., Ch\u00e1nez-C\u00e1rdenas, M. E., Santamar\u00eda, A., &#038; Maldonado, P. D. (2012). The Antioxidant Mechanisms Underlying the Aged Garlic Extract- and S-Allylcysteine-Induced Protection. <em>Oxidative Medicine and Cellular Longevity<\/em>, <em>2012<\/em>(1), 907162. <\/span><a href=\"https:\/\/doi.org\/10.1155\/2012\/907162\"><span style=\"font-size: 8pt;\">https:\/\/doi.org\/10.1155\/2012\/907162<\/span><\/a><\/p>\n<p><span style=\"font-size: 8pt;\">Dai, F., Chen, W.-F., &#038; Zhou, B. (2008). Antioxidant synergism of green tea polyphenols with alpha-tocopherol and L-ascorbic acid in SDS micelles. <em>Biochimie<\/em>, <em>90<\/em>(10), 1499\u20131505. <a href=\"https:\/\/doi.org\/10.1016\/j.biochi.2008.05.007\">https:\/\/doi.org\/10.1016\/j.biochi.2008.05.007<\/a><\/span><\/p>\n<p><span style=\"font-size: 8pt;\">Lee, Y.-M., Gweon, O.-C., Seo, Y.-J., Im, J., Kang, M.-J., Kim, M.-J., &#038; Kim, J.-I. (2009). Antioxidant effect of garlic and aged black garlic in animal model of type 2 diabetes mellitus. <em>Nutrition Research and Practice<\/em>, <em>3<\/em>(2), 156. <a href=\"https:\/\/doi.org\/10.4162\/nrp.2009.3.2.156\">https:\/\/doi.org\/10.4162\/nrp.2009.3.2.156<\/a><\/span><\/p>\n<p><span style=\"font-size: 8pt;\">Pedraza-Chaverr\u00ed, J., Barrera, D., Maldonado, P. D., Chirino, Y. I., Mac\u00edas-Ruvalcaba, N. A., Medina-Campos, O. N., Castro, L., Salcedo, M. I., &#038; Hern\u00e1ndez-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. <em>BMC Clinical Pharmacology<\/em>, <em>4<\/em>(1), 5. <a href=\"https:\/\/doi.org\/10.1186\/1472-6904-4-5\">https:\/\/doi.org\/10.1186\/1472-6904-4-5<\/a> <\/span><\/p>\n<p><span style=\"font-size: 8pt;\">Qiu, Z., Zheng, Z., Zhang, B., Sun-Waterhouse, D., &#038; Qiao, X. (2020). Formation, nutritional value, and enhancement of characteristic components in black garlic: A review for maximizing the goodness to humans. <em>Comprehensive Reviews in Food Science and Food Safety<\/em>, <em>19<\/em>(2), 801\u2013 834. <a href=\"https:\/\/doi.org\/10.1111\/1541-4337.12529\">https:\/\/doi.org\/10.1111\/1541-4337.12529<\/a> <\/span><\/p>\n<p><span style=\"font-size: 8pt;\">Reddy, V. P. (2023). Oxidative Stress in Health and Disease. <em>Biomedicines<\/em>, <em>11<\/em>(11), 2925. <a href=\"https:\/\/doi.org\/10.3390\/biomedicines11112925\">https:\/\/doi.org\/10.3390\/biomedicines11112925<\/a> <\/span><\/p>\n<p><span style=\"font-size: 8pt;\">Rice-Evans, C. A., Miller, N. J., &#038; Paganga, G. (1996). Structure-antioxidant activity relationships of flavonoids and phenolic acids. <em>Free Radical Biology &#038; Medicine<\/em>, <em>20<\/em>(7), 933\u2013956. <a href=\"https:\/\/doi.org\/10.1016\/0891-5849(95)02227-9\">https:\/\/doi.org\/10.1016\/0891-5849(95)02227-9<\/a> <\/span><\/p>\n<p><span style=\"font-size: 8pt;\">Zhao, L., Chen, J., Su, J., Li, L., Hu, S., Li, B., Zhang, X., Xu, Z., &#038; Chen, T. (2013). In vitro antioxidant and antiproliferative activities of 5-hydroxymethylfurfural. <em>Journal of Agricultural and Food Chemistry<\/em>, <em>61<\/em>(44), 10604\u201310611. <a href=\"https:\/\/doi.org\/10.1021\/jf403098y\">https:\/\/doi.org\/10.1021\/jf403098y<\/a> <\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Black Garlic and Cancer Prevention: A Promise from Nature Cancer is one of the leading causes of mortality worldwide. Research has shown how black garlic, thanks to its antioxidant and anti-inflammatory properties, can act effectively in cancer prevention. Its bioactive compounds, such as S-allylcysteine (SAC) and S-allylmercaptocysteine (SAMC), are at the center of numerous scientific [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":8483,"template":"","categoria_salute":[182],"class_list":["post-8482","salute","type-salute","status-publish","has-post-thumbnail","hentry","categoria_salute-superfood"],"_links":{"self":[{"href":"https:\/\/www.nerofermento.it\/en\/wp-json\/wp\/v2\/salute\/8482","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.nerofermento.it\/en\/wp-json\/wp\/v2\/salute"}],"about":[{"href":"https:\/\/www.nerofermento.it\/en\/wp-json\/wp\/v2\/types\/salute"}],"author":[{"embeddable":true,"href":"https:\/\/www.nerofermento.it\/en\/wp-json\/wp\/v2\/users\/2"}],"version-history":[{"count":0,"href":"https:\/\/www.nerofermento.it\/en\/wp-json\/wp\/v2\/salute\/8482\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.nerofermento.it\/en\/wp-json\/wp\/v2\/media\/8483"}],"wp:attachment":[{"href":"https:\/\/www.nerofermento.it\/en\/wp-json\/wp\/v2\/media?parent=8482"}],"wp:term":[{"taxonomy":"categoria_salute","embeddable":true,"href":"https:\/\/www.nerofermento.it\/en\/wp-json\/wp\/v2\/categoria_salute?post=8482"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}