Effect of Fermented Black Garlic on Hepatic Function in Japanese Adults

Abstract

Summary: OBJECTIVE: The objective of this study was to evaluate the effect of fermented black garlic on hepatic function in Japanese adults. TRIAL DESIGN: A placebo-controlled, double-blinded, randomized trial. METHODS: Forty subjects were randomly assigned to either a garlic group GG or the placebo group PG , and instructed to take the assigned supplements for weeks. Blood tests hepatic and renal functions, and sugar and lipid metabolism and physical measurements were conducted before intake baseline , and at weeks and . RESULTS: The change in the level of ALT, a marker of hepatic function, between the baseline and week was significantly smaller in the GG than in the PG p . , and the change in the level of AST also tended to be smaller in the former than in the latter p .. CONCLUSION: Our findings suggest that intake of fermented black garlic for weeks has a beneficial effect on hepatic function in healthy Japanese adults. This study has been registered in UMIN-CTR UMIN .

Metabolomic analysis of garlic varieties revealed high cycloalliin content in fresh and black Kinkyou bulbs

“…The antiallergic effects of ajoene (Usui and Suzuki, 1996) and the antiplatelet aggregation effects of cycloalliin (Agarwal et al, 1977) have been discussed. In addition, as processing of garlic into black garlic enhances the production of S-allyl-L-cysteine (SALC) and pyroglutamate, improvements of liver function (Kawasaki and Yagi-Tamura, 2017), antioxidant properties (Imai et al, 1994), and memory (Grioli et al, 1990) are highly expected, as well as enhanced sensory properties, such as taste and flavor (Zhang et al, 2016).…”