Ajo Negro
Allium sativum L. – Alliaceae
El ajo fermentado se obtiene mediante un proceso de fermentación, exponiendo el ajo fresco a niveles elevados de temperatura y humedad durante un período prolongado. Durante el proceso de fermentación, se producen en el interior del ajo numerosas reacciones químicas (principalmente la reacción de Maillard) y enzimáticas, lo que da lugar a un cambio de color (de blanco a oscuro/negro), un cambio en el sabor (se vuelve agridulce) y la pérdida de su característico olor picante. Además, la fermentación aumenta la presencia de polifenoles y flavonoides, que son los principales portadores de las propiedades antioxidantes. Asimismo, la aliína inestable se convierte en S(+)-alil cisteína estable, que se considera la sustancia bioactiva más abundante y a la que se le atribuyen los siguientes beneficios para la salud:
1. Potente antioxidante;
2. Previene los procesos inflamatorios (efecto antiinflamatorio);
3. Mejora el perfil lipídico (reduce la obesidad);
4. Protege el corazón y los vasos sanguíneos (acción cardioprotectora);
5. Favorece la regeneración y protección del hígado (efecto hepatoprotector);
6. Reduce el nivel de azúcar en la sangre (acción hipoglucemiante);
7. Inhibe el crecimiento de células tumorales (efecto antitumoral);
8. Protege y regenera las células nerviosas (acción neuroprotectora y neuroregeneradora).
Referencias
- Black Garlic Improves Heart Function in Patients With Coronary Heart Disease by Improving Circulating Antioxidant Levels
- The Effect of Black Garlic (Allium sativum Linn) on Cardiac and Aortic Histopathology in Experimental Studies in Obesity Rats
- Effects of an Optimized Aged Garlic Extract on Cardiovascular Disease Risk Factors in Moderate Hypercholesterolemic Subjects: A Randomized, Crossover, Double-Blind, Sustainedand Controlled Study
- In vitro studies of an aged black garlic extract enriched in S-allylcysteine and polyphenols with cardioprotective effects
- Black Garlic and Its Bioactive Compounds on Human Health Diseases: A Review
- Impact of steaming pretreatment process on characteristics and antioxidant activities of black garlic (Allium sativum L.)
- Modulation of local and systemic immune responses by fermented garlic extract
- Immune Competence and Minimizing Susceptibility to COVID-19 and Other Immune System Threats
- Chloroform extract of aged black garlic attenuates TNF-α-induced ROS generation, VCAM-1 expression, NF-κB activation and adhesiveness for monocytes in human umbilical vein endothelial cells
- The effects of allium sativum on immunity within the scope of COVID-19 infection
- Garlic (Allium sativum L.): a potential unique therapeutic food rich in organosulfur and flavonoid compounds to fight with COVID-19
- Herbal and Natural Dietary Products: Upcoming Therapeutic Approach for Prevention and Treatment of Hepatocellular Carcinoma
- Dietary Natural Products for Prevention and Treatment of Liver Cancer
- Black Garlic and Its Bioactive Compounds on Human Health Diseases: A Review
- Neuroprotection by spice-derived nutraceuticals: you are what you eat!
- Protective effects of functional foods against Parkinson’s disease: A narrative review on pharmacology, phytochemistry, and molecular mechanisms
- Gastroprotective effect of garlic in indomethacin induced gastric ulcer in rats
- The Protective Effect of Aged Garlic Extract on Nonsteroidal Anti-Inflammatory Drug-Induced Gastric Inflammations in Male Albino Rats
- Onion and garlic intake and the odds of benign prostatic hyperplasia
- Potential of S-Allyl Cysteine, a Major Bioactive Component of Garlic, As Hypoglycemic and Hypolipidemic Agent
- Lactobacillus bulgaricus improves antioxidant capacity of black garlic in the prevention of gestational diabetes mellitus: a randomized control trial
- Effect of Garlic and Aged Black Garlic on Hyperglycemia and Dyslipidemia in Animal Model of Type 2 Diabetes Mellitus
- Antioxidant effect of garlic and aged black garlic in animal model of type 2 diabetes mellitus