Fermented black garlic could be used for reducing the risk of cardiovascular disease. - GreenMedInfo Summary
Metabolomics for Biomarker Discovery in Fermented Black Garlic and Potential Bioprotective Responses against Cardiovascular Diseases.
J Agric Food Chem. 2019 Oct 7. Epub 2019 Oct 7. PMID: 31588747
Fermented black garlic has multiple beneficial biological activities, including cardiovascular protection, anticancer, hepatoprotective and antibacterial properties. In this study, metabolic differences in the properties of black and fresh garlic were investigated via LC-Q/TOF-based metabolomics, leading to the identification of characteristic components. Fermented black garlic samples and their Amadori products (AC) promoted angiogenesis, prevented thrombus formation by rescuing chemical-induced vascular lesions in zebrafish and inhibited H2O2-induced injury of endothelial cells, thus reducing the risk of cardiovascular disease. AC suppressed activation of the MAPK pathway through inhibition of p38 and ERK1/2 phosphorylation, in turn, increasing the availability of c-Fos/c-Jun or c-Jun/c-Jun complexes for apoptotic resistance. Clarification of the associated signaling pathways should therefore provide a solid foundation for optimization of black garlic-based therapies.