Anti-Inflammatory and Vasorelaxant Effects Induced by an Aqueous Aged Black Garlic Extract Supplemented with Vitamins D, C, and B12 on Cardiovascular System

Abstract

Multiple studies demonstrated biological activities of aged black garlic, including anti-inflammatory, antioxidant, and cardioprotective effects. We aimed to investigate the protective effects of an aged black garlic water extract (ABGE) alone or in association with multivitamins consisting of combined Vitamins D, C, and B12, on mouse heart specimens exposed to E. coli lipopolysaccharide (LPS). Moreover, we studied the hydrogen sulphide (H2S) releasing properties and the membrane hyperpolarization effect of the Formulation composed by ABGE and multivitamins, using Human Aortic Smooth Muscle Cells (HASMCs). ABGE, vitamins D and C, and the Formulation suppressed LPS-induced gene expression of cyclooxygenase (COX)-2, tumor necrosis factor (TNF)-α, interleukin (IL)-6, nuclear factor-kB (NF-kB), and inducible nitric oxide synthase (iNOS) on mouse heart specimens. The beneficial effects induced by the extract could be related to the pattern of polyphenolic composition, with particular regard to gallic acid and catechin. The Formulation also increased fluorescence values compared to the vehicle, and it caused a significant membrane hyperpolarization of HASMCs compared to ABGE. To conclude, our present findings showed that ABGE, alone and in association with multivitamins, exhibited protective effects on mouse heart. Moreover, the Formulation increased intracellular H2S formation, further suggesting its potential use on cardiovascular disease.

Anti-Cancer and Anti-Inflammatory Properties of Black Garlic

“…Using RT-PCR analysis, Recinella et al examined the effect of aged black garlic extract on pro-inflammatory and pro-oxidant mediators (COX-2, TNF-α, IL-6, NF-kB) and iNOS mRNA levels on isolated LPS-stimulated heart samples. In this study, ABGE inhibited all the inflammatory and prooxidative mediators mentioned, which that suggests black garlic has anti-inflammatory properties [23].…”

“…Moreover, black garlic combined with vitamins D, C, and B12 had greater protective effects by inhibiting more inflammatory and oxidative pathways related to stress in LPSexposed mice's hearts than each vitamin alone [23].…”

“…Black garlic is characterized by a high concentration of many antioxidant compou including the following: phenols, flavonoids, pyruvate, S-Allyl-Cysteine (SAC), S-a Mercapto-Cysteine (SAMC), and 5-hydroxymethylfurfural (5-HMF). It also containe licin-derived organosulfur compounds (OSC): diallyl sulfides (DAS), diallyl disul (DADS), diallyl trisulfides (DATS), and diallyl tetrasulfide [10,22]-as shown in Fi 3a-h. Scientific research results have shown that the content of phenols differs sig cantly between black and fresh garlic [23]. An increase in temperature and a decrea…”

“…It also contained allicin-derived organosulfur compounds (OSC): diallyl sulfides (DAS), diallyl disulfides (DADS), diallyl trisulfides (DATS), and diallyl tetrasulfide [10,22]-as shown in Figure 3a-h. Scientific research results have shown that the content of phenols differs significantly between black and fresh garlic [23]. An increase in temperature and a decrease in humidity during aging significantly increases the level of polyphenols, thiosulfonates, and allicin [24].…”

Formation, Evolution, and Antioxidant Activity of Melanoidins in Black Garlic under Different Storage Conditions

“…Black garlic (BG) is a processed product of fresh garlic. It has gained attention from customers due to its abundance of bioactive substances [1], such as melanoidins (MLDs) and vitamins, and potential function in the treatment of and reduction in various disease risks, including hypertension [2], cancer [3], inflammation [4], and obesity [1]. Previous research has proved that the changes in color, flavor, and compositions can mainly be attributed to the Maillard reaction (MR) [5], which occurs during the heating and storage of foods [6].…”