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https://www.readbyqxmd.com/read/28765782/erratum-antioxidant-mechanism-of-black-garlic-extract-involving-nuclear-factor-erythroid-2-like-factor-2-pathway
#1
Ae Wha Ha, Woo Kyoung Kim
[This corrects the article on p. 206 in vol. 11, PMID: 28584577.].
August 2017: Nutrition Research and Practice
https://www.readbyqxmd.com/read/28762712/common-herbal-dietary-supplement-drug-interactions
#2
REVIEW
Gary N Asher, Amanda H Corbett, Roy L Hawke
Nearly 25% of U.S. adults report concurrently taking a prescription medication with a dietary supplement. Some supplements, such as St. John's wort and goldenseal, are known to cause clinically important drug interactions and should be avoided by most patients receiving any pharmacologic therapy. However, many other supplements are predicted to cause interactions based only on in vitro studies that have not been confirmed or have been refuted in human clinical trials. Some supplements may cause interactions with a few medications but are likely to be safe with other medications (e...
July 15, 2017: American Family Physician
https://www.readbyqxmd.com/read/28698459/dietary-natural-products-for-prevention-and-treatment-of-breast-cancer
#3
REVIEW
Ya Li, Sha Li, Xiao Meng, Ren-You Gan, Jiao-Jiao Zhang, Hua-Bin Li
Breast cancer is the most common cancer among females worldwide. Several epidemiological studies suggested the inverse correlation between the intake of vegetables and fruits and the incidence of breast cancer. Substantial experimental studies indicated that many dietary natural products could affect the development and progression of breast cancer, such as soy, pomegranate, mangosteen, citrus fruits, apple, grape, mango, cruciferous vegetables, ginger, garlic, black cumin, edible macro-fungi, and cereals. Their anti-breast cancer effects involve various mechanisms of action, such as downregulating ER-α expression and activity, inhibiting proliferation, migration, metastasis and angiogenesis of breast tumor cells, inducing apoptosis and cell cycle arrest, and sensitizing breast tumor cells to radiotherapy and chemotherapy...
July 8, 2017: Nutrients
https://www.readbyqxmd.com/read/28683396/enrichment-of-antioxidants-in-black-garlic-juice-using-macroporous-resins-and-their-protective-effects-on-oxidation-damaged-human-erythrocytes
#4
Ying Zou, Mouming Zhao, Kun Yang, Lianzhu Lin, Yong Wang
The black garlic juice is popular for its nutritive value. Enrichment of antioxidants is needed to make black garlic extract an effective functional ingredient. Five macroporous resins were evaluated for their capacity in adsorbing antioxidants in black garlic juice. XAD-16 resin was chosen for further study due to its high adsorption and desorption ratios. Pseudo-second-order kinetics (qe=625μmol Trolox equiv/g dry resin, k2=0.0001463) and Freundlich isotherm models (ΔH=-10.1547kJ/mol) were suitable for describing the whole exothermic and physical adsorption processes of the antioxidants from black garlic juice on XAD-16 resin...
June 22, 2017: Journal of Chromatography. B, Analytical Technologies in the Biomedical and Life Sciences
https://www.readbyqxmd.com/read/28587168/physicochemical-properties-biological-activity-health-benefits-and-general-limitations-of-aged-black-garlic-a-review
#5
REVIEW
Ji Hyeon Ryu, Dawon Kang
Garlic (Allium sativum) has been used as a medicinal food since ancient times. However, some people are reluctant to ingest raw garlic due to its unpleasant odor and taste. Therefore, many types of garlic preparations have been developed to reduce these attributes without losing biological functions. Aged black garlic (ABG) is a garlic preparation with a sweet and sour taste and no strong odor. It has recently been introduced to Asian markets as a functional food. Extensive in vitro and in vivo studies have demonstrated that ABG has a variety of biological functions such as antioxidant, anti-inflammatory, anti-cancer, anti-obesity, anti-diabetic, anti-allergic, cardioprotective, and hepatoprotective effects...
June 1, 2017: Molecules: a Journal of Synthetic Chemistry and Natural Product Chemistry
https://www.readbyqxmd.com/read/28584577/antioxidant-mechanism-of-black-garlic-extract-involving-nuclear-factor-erythroid-2-like-factor-2-pathway
#6
Ae Wha Ha, Woo Kyoung Kim
BACKGROUN/OBJECTIVES: Although studies have revealed that black garlic is a potent antioxidant, its antioxidant mechanism remains unclear. The objective of this study was to determine black garlic's antioxidant activities and possible antioxidant mechanisms related to nuclear factor erythroid 2-like factor 2 (Nrf2)-Keap1 complex. METHODS/MATERIALS: After four weeks of feeding rats with a normal fat diet (NF), a high-fat diet (HF), a high-fat diet with 0.5% black garlic extract (HF+BGE 0...
June 2017: Nutrition Research and Practice
https://www.readbyqxmd.com/read/28560773/untargeted-analysis-to-monitor-metabolic-changes-of-garlic-along-heat-treatment-by-lc-qtof-ms-ms
#7
María Molina-Calle, Verónica Sánchez de Medina, M Calderón-Santiago, Feliciano Priego-Capote, María D Luque de Castro
Black garlic is increasing its popularity in cuisine around the world; however, scant information exists on the composition of this processed product. In this study, polar compounds in fresh garlic and in samples taken at different times during the heat treatment process to obtain black garlic have been characterized by liquid chromatography coupled to tandem mass spectrometry in high resolution mode. Ninety-five compounds (mainly amino acids and metabolites, organosulfur compounds, and saccharides and derivatives) were tentatively identified in all the analyzed samples and classified as a function of the family they belong to...
May 31, 2017: Electrophoresis
https://www.readbyqxmd.com/read/28449595/pharmaceutical-perspectives-of-spices-and-condiments-as-alternative-antimicrobial-remedy
#8
Savita P D'Souza, Suvarna V Chavannavar, B Kanchanashri, S B Niveditha
Medicinal values of spices and condiments are being revived by biologists through in vitro and in vivo trials providing evidence for its antimicrobial activities. The essential oils and extracts of spices like black pepper, cloves, cinnamon, and nutmeg contain active compounds like piperine, eugenol, cinnamaldehyde, and lignans. Similarly, condiments like coriander, black cumin, turmeric, garlic, and ginger are recognized for constituents like linalool, thymoquinones, curcumin, allicin, and geranial respectively...
January 1, 2017: Journal of Evidence-based Complementary & Alternative Medicine
https://www.readbyqxmd.com/read/28426177/an-efficient-cleanup-method-coupled-with-gas-chromatography-and-mass-spectrometry-for-multi-pesticides-residue-analysis-in-complex-plant-matrices
#9
Xinquan Wang, Peipei Qi, Xiangyun Wang, Qian Zhang, Zhiwei Wang, Xiahong Xu, Hao Xu, Hu Zhang, Qiang Wang
We aimed to develop an efficient cleanup method for multi-pesticides residue analysis in complex plant matrices, shallot, ginger, garlic, onion, leek and celery. Column chromatography was used as the cleanup method and fabricated with florisil and graphitized carbon black as the adsorbents. The amount of the graphitized carbon black adsorbent and the choice of the elution solvent were systematically investigated for exploring the best combination. The target pesticides covered organochlorine, pyrethroid and organophosphorus pesticides, and were 38 in total...
April 20, 2017: Journal of Separation Science
https://www.readbyqxmd.com/read/28426048/flavored-black-ginseng-exhibited-antitumor-activity-via-improving-immune-function-and-inducing-apoptosis
#10
Guilin Chen, Haijun Li, Yugang Gao, Lianxue Zhang, Yan Zhao
The objective of this project was to examine saponin and carbohydrate conversion, and to evaluate the antitumor activity of a novel ready-to-eat flavored black ginseng (FBG). The results of chemical experiments showed that common saponins in ginseng such as ginsenoside Re, Rg1, Rb1, etc., are almost completely converted to rare saponins and aglycones such as ginsenoside Rg5, protopanaxadiol (PPD), etc., and non-reducing sugars such as starch are almost completely degraded into reducing sugars as affected by garlic juice and high temperature processing...
May 24, 2017: Food & Function
https://www.readbyqxmd.com/read/28196294/comparison-of-immunomodulatory-effects-of-fresh-garlic-and-black-garlic-polysaccharides-on-raw-264-7-macrophages
#11
COMPARATIVE STUDY
Min Li, Yi-Xi Yan, Qing-Tao Yu, Yong Deng, Ding-Tao Wu, Ying Wang, Ya-Zhong Ge, Shao-Ping Li, Jing Zhao
Garlic has a long history to be used for medicine and food purposes. Black garlic, the fermented product of fresh garlic, is considered with better biological activities, such as antioxidant activity, and is developed as an increasingly popular functional food. Polysaccharides are the major components of fresh and black garlic, and immunomodulatory activity is one major pharmacological effect of polysaccharides. Therefore, chemical characteristics and immunomodulatory effects of polysaccharides from fresh and black garlic are investigated and compared in vitro for the 1st time, in order to reveal their molecular and pharmacological differences...
March 2017: Journal of Food Science
https://www.readbyqxmd.com/read/28078266/evaluation-of-melanoidins-formed-from-black-garlic-after-different-thermal-processing-steps
#12
Ok-Ju Kang
The objective of this study was to evaluate the characteristics of melanoidins formed from black garlic (BG) after different thermal processing steps. The melanoidins formed from BG during thermal processing were produced in large amounts, and the initial (280 nm), intermediate (360 nm), and final stage product (420 nm) had similar tendencies. Compounds like degraded proteins, peptides, and phenolic acids were present in the melanoidins during thermal processing. All the melanoidin samples showed different absorptions in the UV-visible spectra, although these had similar shapes...
December 2016: Preventive Nutrition and Food Science
https://www.readbyqxmd.com/read/28078257/physicochemical-characteristics-of-black-garlic-after-different-thermal-processing-steps
#13
Ok-Ju Kang
This study investigated the physicochemical characteristics of black garlic (BG) after different thermal processing steps. Compared with fresh garlic (FG), the moisture content and pH in BG decreased significantly, while the ash content and browning intensity increased during thermal processing. The total mineral and the free sugar contents were significantly higher than that of the BG2 and BG4 samples, respectively. The free sugar content increased by 16-fold in the BG cloves compared with that of FG, while the amino acid content increased during the first stage of thermal processing, and subsequently decreased...
December 2016: Preventive Nutrition and Food Science
https://www.readbyqxmd.com/read/28001066/preparation-of-s-allylcysteine-enriched-black-garlic-juice-and-its-antidiabetic-effects-in-streptozotocin-induced-insulin-deficient-mice
#14
Jun Ho Kim, Su Hyun Yu, Yun Jeong Cho, Jeong Hoon Pan, Hyung Taek Cho, Jeong Ho Kim, Hyejin Bong, Yeojin Lee, Moon Han Chang, Ye Jin Jeong, Garam Choi, Young Jun Kim
S-Allylcysteine (SAC), produced in large amounts during the aging process of garlic via enzymatic hydrolysis, is known as a key compound responsible for the multiple pharmacological activities of aged black garlic. This study investigated the effects of enzyme- and high hydrostatic pressure (HHP)-assisted extraction on the content of the bioactive compounds, including SAC, in black garlic juice (BGJ) and evaluated the antidiabetic effects of SAC-enriched BGJ in streptozotocin (STZ)-treated mice. The aging process increased the contents of SAC, total polyphenols, and total flavonoids in garlic juice...
January 18, 2017: Journal of Agricultural and Food Chemistry
https://www.readbyqxmd.com/read/27852126/traditional-chinese-medicine-food-therapy-and-hypertension-control-a-narrative-review-of-chinese-literature
#15
REVIEW
Ping Zou
Despite the lack of English literature about Traditional Chinese Medicine (TCM) food therapy, there is abundant Chinese literature about the application of food therapy for hypertension control. This paper summarizes basic concepts of TCM, the principles of food therapy and its application for hypertension control according to Chinese literature. In TCM, food is conceptualized according to both nutritional and functional aspects, and can be used to treat illnesses. Four principles of TCM food therapy including light eating, balancing the "hot" and "cold" nature of food, the harmony of the five flavors of food, and consistency between dietary intake and different health conditions, can be used to facilitate hypertension control...
2016: American Journal of Chinese Medicine
https://www.readbyqxmd.com/read/27778523/the-multifunctionality-of-berries-toward-blood-platelets-and-the-role-of-berry-phenolics-in-cardiovascular-disorders
#16
Beata Olas
Diet and nutrition have an important influence on the prophylaxis and progression of cardiovascular disease; one example is the inhibition of blood platelet functions by specific components of fruits and vegetables. Garlic, onion, ginger, dark chocolate and polyunsaturated fatty acids all reduce blood platelet aggregation. A number of fruits contain a range of cardioprotective antioxidants and vitamins, together with a large number of non-nutrient phytochemicals such as phenolic compounds, which may possess both antioxidant properties and anti-platelet activity...
October 25, 2016: Platelets
https://www.readbyqxmd.com/read/27686665/antiinflammatory-effects-of-functionally-active-compounds-isolated-from-aged-black-garlic
#17
Dong-Gyu Kim, Min Jung Kang, Seong Su Hong, Yun-Hyeok Choi, Jung Hye Shin
The antiinflammatory effects of functionally active compounds isolated from aged black garlic (AGE-1 and AGE-2) were investigated using a lipopolysaccharide-induced inflammatory response model. To examine the potential antiinflammatory properties of AGE-1 and AGE-2, cell viability as well as nitric oxide, prostaglandin E2, and pro-inflammatory cytokine [interleukin-6 (IL-6), TNF-α, and IL-1β] levels were measured. The mRNA and protein expression levels of inducible nitric oxide synthase and cyclooxygenase-2 were detected by reverse transcription polymerase chain reaction and western blotting...
January 2017: Phytotherapy Research: PTR
https://www.readbyqxmd.com/read/27529277/spices-for-prevention-and-treatment-of-cancers
#18
REVIEW
Jie Zheng, Yue Zhou, Ya Li, Dong-Ping Xu, Sha Li, Hua-Bin Li
Spices have been widely used as food flavorings and folk medicines for thousands of years. Numerous studies have documented the antioxidant, anti-inflammatory and immunomodulatory effects of spices, which might be related to prevention and treatment of several cancers, including lung, liver, breast, stomach, colorectum, cervix, and prostate cancers. Several spices are potential sources for prevention and treatment of cancers, such as Curcuma longa (tumeric), Nigella sativa (black cumin), Zingiber officinale (ginger), Allium sativum (garlic), Crocus sativus (saffron), Piper nigrum (black pepper) and Capsicum annum (chili pepper), which contained several important bioactive compounds, such as curcumin, thymoquinone, piperine and capsaicin...
August 12, 2016: Nutrients
https://www.readbyqxmd.com/read/27347407/intake-of-black-vinegar-mash-garlic-enhances-salivary-release-of-secretory-iga-a-randomized-double-blind-placebo-controlled-parallel-group-study
#19
Yasushi Nakasone, Norimasa Sato, Takayuki Azuma, Keiji Hasumi
Several previous studies have provided evidence that suggests the beneficial effects of garlic and black vinegar on human health, including benefits to immune function. The preliminary study indicated that the intake of black-vinegar-mash-garlic-containing food, created from aged garlic pickled in the mash of black vinegar, enhanced the release of secretory immunoglobulin A (sIgA) in the saliva. The aim of the present study was to evaluate the effect of the food in a randomized, double-blind, placebo-controlled, parallel-group trial...
July 2016: Biomedical Reports
https://www.readbyqxmd.com/read/27300762/the-comparison-of-the-contents-of-sugar-amadori-and-heyns-compounds-in-fresh-and-black-garlic
#20
COMPARATIVE STUDY
Heng Yuan, Linjuan Sun, Min Chen, Jun Wang
Black garlic is produced through thermal processing and is used as a healthy food throughout the world. Compared with fresh garlic, there are obvious changes in the color, taste, and biological functions of black garlic. To analyze and explain these changes, the contents of water-soluble sugars, fructan, and the key intermediate compounds (Heyns and Amadori) of the Maillard reaction in fresh raw garlic and black garlic were investigated, which were important to control and to evaluate the quality of black garlic...
July 2016: Journal of Food Science
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