Skip to main content

Black garlic


reference
1: Comparison of Anti-Oxidant and Anti-Inflammatory Effects between Fresh and Aged Black Garlic Extracts Yi Yeong Jeong, Ji Hyeon Ryu, Jung-Hye Shin, Min Jung Kang, Jae Ran Kang, Jaehee Han, Dawon Kang Molecules. 2016 Apr; 21(4): 430. Published online 2016 Mar 30. doi: 10.3390/molecules21040430 PMCID: PMC6274159 2: Black Garlic Improves Heart Function in Patients With Coronary Heart Disease by Improving Circulating Antioxidant Levels Jingbo Liu, Guangwei Zhang, Xiaoqiang Cong, Chengfei Wen Front Physiol. 2018; 9: 1435. Published online 2018 Nov 1. doi: 10.3389/fphys.2018.01435 PMCID: PMC6221913 3: Anti-Allergic Action of Aged Black Garlic Extract in RBL-2H3 Cells and Passive Cutaneous Anaphylaxis Reaction in Mice Jae-Myung Yoo, Dai-Eun Sok, Mee Ree Kim J Med Food. 2014 Jan 1; 17(1): 92–102. doi: 10.1089/jmf.2013.2927 PMCID: PMC3901385 4: Anti-inflammatory effect of aged black garlic on 12-O-tetradecanoylphorbol-13-acetate-induced dermatitis in mice Bo Ram You, Jae-Myung Yoo, Seong Yeon Baek, Mee Ree Kim Nutr Res Pract. 2019 Jun; 13(3): 189–195. Published online 2019 Mar 29. doi: 10.4162/nrp.2019.13.3.189 PMCID: PMC6548713 5: Antioxidant effect of garlic and aged black garlic in animal model of type 2 diabetes mellitus Young-Min Lee, Oh-Cheon Gweon, Yeong-Ju Seo, Jieun Im, Min-Jung Kang, Myo-Jeong Kim, Jung-In Kim Nutr Res Pract. 2009 Summer; 3(2): 156–161. Published online 2009 Jun 30. doi: 10.4162/nrp.2009.3.2.156 PMCID: PMC2788179 6: Lactobacillus bulgaricus improves antioxidant capacity of black garlic in the prevention of gestational diabetes mellitus: a randomized control trial Lihui Si, Ruixin Lin, Yan Jia, Wenwen Jian, Qing Yu, Min Wang, Shuli Yang Biosci Rep. 2019 Aug 30; 39(8): BSR20182254. Prepublished online 2019 Jul 30. Published online 2019 Aug 9. doi: 10.1042/BSR20182254 PMCID: PMC6689107 7: Corrigendum: Effects of Anaerobic Fermentation on Black Garlic Extract by Lactobacillus: Changes in Flavor and Functional Components Li Ma, Chengying Zhao, Jifeng Chen, Jinkai Zheng Front Nutr. 2021; 8: 745272. Published online 2021 Sep 23. doi: 10.3389/fnut.2021.745272Corrects: Front Nutr. 2021; 8: 645416. PMCID: PMC8495303 8: Combined effects of processing method and black garlic extract on quality characteristics, antioxidative, and fatty acid profile of chicken breast Farouq Heidar Barido, Aera Jang, Jae In Pak, Yeong Jong Kim, Sung Ki Lee Poult Sci. 2022 Apr; 101(4): 101723. Published online 2022 Jan 13. doi: 10.1016/j.psj.2022.101723 PMCID: PMC8851260 9: Effects of Black Garlic Extract and Nanoemulsion on the Deoxy Corticosterone Acetate-Salt Induced Hypertension and Its Associated Mild Cognitive Impairment in Rats Chun-Yu Chen, Tsung-Yu Tsai, Bing-Huei Chen Antioxidants (Basel) 2021 Oct; 10(10): 1611. Published online 2021 Oct 13. doi: 10.3390/antiox10101611 PMCID: PMC8533483 10: Metabolite Profile and In Vitro Beneficial Effects of Black Garlic (Allium sativum L.) Polar Extract Paola Bontempo, Paola Stiuso, Stefania Lama, Assunta Napolitano, Sonia Piacente, Lucia Altucci, Anna Maria Molinari, Luigi De Masi, Daniela Rigano Nutrients. 2021 Aug; 13(8): 2771. Published online 2021 Aug 13. doi: 10.3390/nu13082771 PMCID: PMC8398518 11: The effects of black garlic (Allium satvium) extracts on lipid metabolism in rats fed a high fat diet Ae Wha Ha, Tian Ying, Woo Kyoung Kim Nutr Res Pract. 2015 Feb; 9(1): 30–36. Published online 2015 Jan 28. doi: 10.4162/nrp.2015.9.1.30 PMCID: PMC4317477 12: Effects of black garlic on the pacemaker potentials of interstitial cells of Cajal in murine small intestine in vitro and on gastrointestinal motility in vivo Suk Bae Moon, Na Ri Choi, Jeong Nam Kim, Min Ji Kwon, Bo-Sung Kim, Ki-Tae Ha, Eun Yeong Lim, Yun Tai Kim, Byung Joo Kim Anim Cells Syst (Seoul) 2022; 26(1): 37–44. Published online 2022 Mar 10. doi: 10.1080/19768354.2022.2049640 PMCID: PMC8928804 13: Effects of Anaerobic Fermentation on Black Garlic Extract by Lactobacillus: Changes in Flavor and Functional Components Li Ma, Chengying Zhao, Jifeng Chen, Jinkai Zheng Front Nutr. 2021; 8: 645416. Published online 2021 May 21. doi: 10.3389/fnut.2021.645416Correction in: Front Nutr. 2021; 8: 745272. PMCID: PMC8175794 14: Beneficial Effects of an Aged Black Garlic Extract in the Metabolic and Vascular Alterations Induced by a High Fat/Sucrose Diet in Male Rats Sara Amor, Daniel González-Hedström, Beatriz Martín-Carro, Antonio Manuel Inarejos-García, Paula Almodóvar, Marin Prodanov, Angel Luis García-Villalón, Miriam Granado Nutrients. 2019 Jan; 11(1): 153. Published online 2019 Jan 12. doi: 10.3390/nu11010153 PMCID: PMC6356877 15: Aged black garlic extract inhibits HT29 colon cancer cell growth via the PI3K/Akt signaling pathway MENGHUA DONG, GUIQING YANG, HANCHEN LIU, XIAOXU LIU, SIXIANG LIN, DONGNING SUN, YISHAN WANG Biomed Rep. 2014 Mar; 2(2): 250–254. Published online 2014 Jan 20. doi: 10.3892/br.2014.226 PMCID: PMC3917757

Popular posts from this blog

Tetragenococcus halophilus

  Tetragenococcus halophilus is a halophilic lactic acid bacterium active in the fermentation processes of soy sauce, miso, fish sauce and salted anchovies. Related Articles PROBIOTICS - TYPES AND EFFECTS OF LACTIC ACID BACTERIA - AZ Sportivo Performance & AZSP Healing
Read more

Lactococcus lactis

  Lactococcus lactis is a Gram-positive bacterium used extensively in the production of buttermilk and cheese, but has also become famous as the first genetically modified organism to be used alive for the treatment of human disease. L. lactis cells are cocci that group in pairs and short chains, and, depending on growth conditions, appear ovoid with a typical length of 0.5 - 1.5 µm. L. lactis does not produce spores (nonsporulating) and are not motile (nonmotile). They have a homofermentative metabolism, meaning they produce lactic acid from sugars. They've also been reported to produce exclusive L-(+)-lactic acid. However, reported D-(−)-lactic acid can be produced when cultured at low pH. The capability to produce lactic acid is one of the reasons why L. lactis is one of the most important microorganisms in the dairy industry. Based on its history in food fermentation, L. lactis has generally recognized as safe (GRAS) status, with few case reports of it being an opportuni...
Read more

Lactobacillus casei

  Related Articles The Role of Vasoactive Intestinal Peptide and Mast Cells in the Regulatory Effect of Lactobacillus casei ATCC 393 on Intestinal Mucosal Immune Barrier Xiaofan Song, Shanyao Pi, Yueming Gao, Fengxia Zhou, Shuqi Yan, Yue Chen, Lei Qiao, Xina Dou, Dongyan Shao, Chunlan Xu Front Immunol. 2021; 12: 723173. Published online 2021 Nov 25. doi: 10.3389/fimmu.2021.723173 PMCID: PMC8657605 Adjuvant effects of killed Lactobacillus casei DK128 on enhancing T helper type 1 immune responses and the efficacy of influenza vaccination in normal and CD4-deficient mice Yu-Jin Jung, Ki-Hye Kim, Eun-Ju Ko, Youri Lee, Min-Chul Kim, Young-Tae Lee, Cheol-Hyun Kim, Subbiah Jeeva, Bo Ryoung Park, Sang-Moo Kang Vaccine. Author manuscript; available in PMC 2021 Aug 10.Published in final edited form as: Vaccine. 2020 Aug 10; 38(36): 5783–5792. Published online 2020 Jul 13. doi: 10.1016/j.vaccine.2020.06.075 PMCID: PMC7453881 Immune Responses Raised in an Expe...
Read more

Leuconostoc mesenteroides

  Leuconostoc mesenteroides is a species of lactic acid bacteria associated with fermentation, under conditions of salinity and low temperatures (such as lactic acid production in fermented sausages). In some cases of vegetable and food storage, it was associated with pathogenicity (soft rot, slime and unpleasant odor). L. mesenteroides is approximately 0.5-0.7 µm in diameter and has a length of 0.7-1.2 µm, producing small grayish colonies that are typically less than 1.0 mm in diameter. It is facultatively anaerobic, Gram-positive, non-motile, non-sporogenous, and spherical. It often forms lenticular coccoid cells in pairs and chains, however, it can occasionally forms short rods with rounded ends in long chains, as its shape can differ depending on what media the species is grown on. L. mesenteroides grows best at 30°C, but can survive in temperatures ranging from 10°C to 30°C. Its optimum pH is 5.5, but can still show growth in pH of 4.5-7.0. Related Articles ...
Read more