Black garlic consumption may lower cardiovascular risks, according to a study conducted by Spanish researchers. The team aimed to evaluate the effects of black garlic on cardiovascular function in hypercholesterolemic adult populations. The study was supported by the Andalusian Institute of Agricultural and Fisheries Research and Training (IFAPA) and the European Rural Development Fund (ERDF).
Garlic, rich in bioactive compounds like allicin and ajoene, has been recognized for its potential health benefits, such as improving hypertension, insulin resistance, oxidative stress, lipid profile, and hepatic steatosis. Black garlic, produced through fermentation at high temperatures, becomes sweeter, odorless, and more palatable. This process also increases the bioaccessibility of certain compounds known for their anti-inflammatory, antioxidant, and antidiabetic activities.
However, previous human studies have yielded conflicting results due to factors like study design, dosage, supplementation duration, garlic supplement types, and individual metabolic status. Therefore, the researchers aimed to assess the impact of black garlic on cardiovascular function markers, including lipid profile, blood pressure, and endothelial function.
The study involved 31 men and 31 women aged between 40 and 64 years, equally divided into a hypercholesterolemia group and a healthy control group. The participants consumed four cloves of black garlic (12g) daily for 12 weeks. Blood samples, blood pressure measurements, and body composition assessments were taken at the beginning and end of the study period. Physical activity and diet were also evaluated through surveys.
Results showed that while HDL-cholesterol and LDL-cholesterol levels increased significantly in the healthy group after black garlic consumption, no significant changes were observed in the hypercholesterolemia group. LDL-cholesterol particles are associated with the progression of cardiovascular disease, whereas HDL-cholesterol particles remove excess cholesterol from tissues and the bloodstream. Blood pressure remained unchanged in both groups.
The study concluded that black garlic consumption improved the ratio of TC/HDL-cholesterol in healthy subjects and exhibited a tendency to decrease the atherogenic index of apolipoproteins. Additionally, lower levels of endothelial adhesion molecules VCAM-1 and ICAM-1 suggested a better prognosis for hypercholesterolemia complications.
The researchers recommended conducting future long-term studies to confirm the relevance of these findings and to explore the effects of black garlic consumption in individuals at an increased cardiovascular risk. They also emphasized the need to study the bioavailability of its bioactive compounds and their correlation with the observed effects.
Source: Nutrients
“Effect of Black Garlic Consumption on Endothelial Function and Lipid Profile: A Before-and-After Study in Hypercholesterolemic and Non-Hypercholesterolemic Subjects”
doi: doi.org/10.3390/nu15143138
Authors: Débora Villaño et al.
