1.Anti-Cancer and Anti-Inflammatory Properties of Black Garlic

1.Anti-Cancer and Anti-Inflammatory Properties of Black Garlic

خواص ضد سرطانی و ضد التهابی(Anti-Inflammatory) سیر سیاه(Garlic)

Abstract: Black garlic (BG) is a fermented form of garlic (Allium sativum L.), produced at precisely defined temperatures, humidities, and periods. Although garlic has been used for thousands of years, black garlic is a relatively discovery. Many bioactive compounds in black garlic give it medicinal properties, including anti-inflammatory and anti-cancer properties.

In our review article, we present scientific studies examining the anti-inflammatory and anti-cancer effects of black garlic. According to research, this effect is mainly due to the reduction in the production
of pro-inflammatory cytokines, as well as the ability to scavenge free oxygen radicals and induce apoptosis.

In addition, the phytochemicals contained in it have antiproliferative and antiangiogenic properties and inhibit the growth of cancer cells. Black garlic is a valuable source of biologically active substances that can support anti-inflammatory and anti-cancer therapy. Compared to Allium sativum, black garlic has fewer side effects and is easier to consume


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