Black garlic is increasingly at the center of scientific interest for its anti-inflammatory properties.<\/strong> Rich in bioactive compounds, it is an effective natural remedy against chronic inflammation, one of the main risk factors for diseases such as arthritis, diabetes and cardiovascular disease. Find out how black garlic can help you protect your body in a healthy and natural way. <\/p>\n Inflammation is a natural response of the body to injury or infection. However, when it becomes chronic, it turns into a persistent problem that damages tissues and contributes to the development of disease. Molecules such as proinflammatory cytokines<\/strong> (TNF-\u03b1, IL-6) and nitric oxide<\/strong> (NO) play a key role in this process [Ahmed & Wang, 2021][Kim et al., 2014]<\/em>. <\/p>\n Black garlic is distinguished by a complex organoleptic profile: sweet and balsamic notes<\/strong>, hints of licorice, plum, balsamic vinegar<\/em> and a soft, caramelized texture. The fermentation process makes it much more digestible<\/strong> than fresh garlic, without the pungent smell and more delicate on the stomach. <\/p>\n Black garlic contains powerful bioactive compounds, such as S-allylcysteine (SAC)<\/strong> and 2-linoleoylglycerol<\/strong>, which reduce inflammation through several mechanisms: <\/p>\n In vitro and animal model experiments show that black garlic significantly reduces TNF-\u03b1 and IL-6 levels, attenuating systemic inflammation and protecting against conditions such as sepsis and arthritis [Ahmed & Wang, 2021][Kim et al., 2014]<\/em>.<\/p>\n Thanks to its properties, black garlic is established as a natural support against inflammatory diseases<\/strong>, improving the quality of life without significant side effects.<\/p>\n <\/p>\n \u2728 Want to find out more about the benefits of black garlic?<\/strong> To learn more about the benefits of fermented black garlic<\/strong>, visit the Health<\/a> section.<\/p>\n <\/p>\n A heartfelt thanks to Dr. Valentina Vecchi for her contribution to black garlic research, to Prof. Monica Borgatti for the academic guidance and to the University of Ferrara for its constant commitment to scientific research.<\/em><\/p>\n <\/p>\n SOURCES<\/span><\/p>\n Col\u00edn-Gonz\u00e1lez, A. L., Santana, R. A., Silva-Islas, C. A., Ch\u00e1nez-C\u00e1rdenas, M. E., Santamar\u00eda, A., & Maldonado, P. D. (2012). The Antioxidant Mechanisms Underlying the Aged Garlic Extract- and S-Allylcysteine-Induced Protection. Oxidative Medicine and Cellular Longevity<\/em>, 2012<\/em>(1), 907162.<\/span> https:\/\/doi.org\/10.1155\/2012\/907162<\/span><\/a><\/p>\n Dai, F., Chen, W.-F., & Zhou, B. (2008). Antioxidant synergism of green tea polyphenols with alpha-tocopherol and L-ascorbic acid in SDS micelles. Biochimie<\/em>, 90<\/em>(10), 1499\u20131505. https:\/\/doi.org\/10.1016\/j.biochi.2008.05.007<\/a><\/span><\/p>\n 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<\/em>, 3<\/em>(2), 156. https:\/\/doi.org\/10.4162\/nrp.2009.3.2.156<\/a><\/span><\/p>\n 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., & 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. BMC Clinical Pharmacology<\/em>, 4<\/em>(1), 5. https:\/\/doi.org\/10.1186\/1472-6904-4-5<\/a> <\/span><\/p>\n 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 maximizing the goodness to humans. Comprehensive Reviews in Food Science and Food Safety<\/em>, 19<\/em>(2), 801\u2013 834. https:\/\/doi.org\/10.1111\/1541-4337.12529<\/a> <\/span><\/p>\n Reddy, V. P. (2023). Oxidative Stress in Health and Disease. Biomedicines<\/em>, 11<\/em>(11), 2925. https:\/\/doi.org\/10.3390\/biomedicines11112925<\/a> <\/span><\/p>\n Rice-Evans, C. A., Miller, N. J., & Paganga, G. (1996). Structure-antioxidant activity relationships of flavonoids and phenolic acids. Free Radical Biology & Medicine<\/em>, 20<\/em>(7), 933\u2013956. https:\/\/doi.org\/10.1016\/0891-5849(95)02227-9<\/a> <\/span><\/p>\n 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<\/em>, 61<\/em>(44), 10604\u201310611. https:\/\/doi.org\/10.1021\/jf403098y<\/a> <\/span><\/p>\n","protected":false},"excerpt":{"rendered":" How Black Garlic Helps Reduce Chronic Inflammation Black garlic is increasingly at the center of scientific interest for its anti-inflammatory properties. Rich in bioactive compounds, it is an effective natural remedy against chronic inflammation, one of the main risk factors for diseases such as arthritis, diabetes and cardiovascular disease. Find out how black garlic can […]<\/p>\n","protected":false},"author":2,"featured_media":8490,"template":"","categoria_salute":[182],"class_list":["post-8488","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\/8488","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":2,"href":"https:\/\/www.nerofermento.it\/en\/wp-json\/wp\/v2\/salute\/8488\/revisions"}],"predecessor-version":[{"id":9713,"href":"https:\/\/www.nerofermento.it\/en\/wp-json\/wp\/v2\/salute\/8488\/revisions\/9713"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.nerofermento.it\/en\/wp-json\/wp\/v2\/media\/8490"}],"wp:attachment":[{"href":"https:\/\/www.nerofermento.it\/en\/wp-json\/wp\/v2\/media?parent=8488"}],"wp:term":[{"taxonomy":"categoria_salute","embeddable":true,"href":"https:\/\/www.nerofermento.it\/en\/wp-json\/wp\/v2\/categoria_salute?post=8488"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}What is chronic inflammation?<\/h3>\n
The properties of black garlic: taste and digestibility<\/h3>\n
How black garlic counteracts inflammation<\/h3>\n
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Scientific studies<\/h3>\n
\n Also read our articles on antioxidants and the immune system<\/a> or visit our official shop<\/a> to try it for yourself.<\/p>\n<\/div>\n