• Journal of Environmental Science International
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• v.29 no.5
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• pp.469-477
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• 2020

This study analyzed the quality characteristics of black garlic made from Seosan Yukjok Garlic and elephant garlic in Seosan, Chungnam province. Of the inorganic components, Mg content was the highest in all treatment groups, and the Ca content was high in each of the 15 day treatments. The content of K was high after 10 days aging in Yukjok garlic and after 15 days in the elephant garlic. The Fe, Na, K, and Mg content was high in Yukjok black garlic after 15 days, and Na, K, Ca, and Mg were high in the elephant black garlic aged for 15 days. The crude fat content was high in both Yukjok black garlic and elephant black garlic after 15 days. Vitamin C content was highest in both types of garlic after aging for 15 days. An analysis of four kinds of organic acids showed that citric acid was the only organic acid to appear in raw garlic of Yukjok garlic and elephant garlic. Black Yukjok garlic and elephant black garlic had a greater total amino acid content than the raw garlic of either type. However, among the tested amino acids, 13 kinds of amino acids were at their highest after five days of ripening in Yukjok black garlic, while 15 kinds of amino acids were abundant in elephant garlic after the same period. Eight kinds of amino acids were high after aging for 15 days. Through this study, it was confirmed that, in the process of making black garlic, changes in the main components of the garlic occur through different routes, and these changes vary depending on the garlic species. Therefore, this study provided basic data for the processing of Seosan's Yukjok black garlic and elephant black garlic.

• Journal of the Korean Society of Food Science and Nutrition
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• v.20 no.5
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• pp.447-454
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• 1991

Chopped garlic was added to beef to determine its effect on the protein digestion during storage and heat treatment. The digestibility of raw beef without garlic was not significantly changed during storage at $4^{\circ}C$, but increased as garlic added and aging time increased. The optimal aging time and amount of garlic added was varied with heating time. Trypsin inhibitor did not change the digestibility of beef due to its thermal inactivation. Gel chromatography revealed that the lower molecular weight peptides(2,200~6,150 dalton) were shown in beef-garlic mixture through aging and heating procedure. When aged beef with garlic was digested with four-enzyme system, the soluble portion was increased significantly in comparison with that from raw beef without garlic. Protein quality of beef, as measured by computed PER(C-PER), was improved from 2.14 of raw beef to 2.50 of aged beef with chopped garlic.

• Journal of the Korean Society of Food Science and Nutrition
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• v.24 no.6
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• pp.970-977
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• 1995

Effect of garlic intake on the antifatigue and fatigue recovery during prolonged exercise have been investigated. 16 male college students(8 persons of control group and the same numbers of garlic intake group), aged from 20 to 22 years, were subjected to the restricted experiment and maintained their same menu with exercise in life pattern during 14 days of program. In garlic intake group, 30g of garlic was given with every 3 meal per day to each person. A significant increase in HDL-cholesterol level was shown in the garlic intake group while total cholesterol, LDL-cholesterol and lactate level decreased by garlic intake. Lactate dehydrogenase activity in serum increased by garlic intake, however garlic intake was not significantly affected on Vo2, Vco2, ventilation, respiratory quotient. In conclusion, garlic intake seemed to be effective for antifatigue and tatigue recovery during prolonged exercise.

• Journal of Life Science
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• v.17 no.9 s.89
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• pp.1266-1271
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• 2007

The purpose of this study was to investigate combined effects of diaphragm breathing and garlic powder intake on body composition, heart rate, blood press and immunoglobulin levels in middle-aged male smokers from the age 40-49. Diaphragm breath training was 2-5 grade intensity on dyspnea scale for 20 minutes four times a week for 4 weeks and subjects were given garlic at 3 g of powder after breakfast and dinner two times a day during the 4 weeks. The conclusions of this study are as follows; Garlic intake group decreased in percentage of body fat, in the comparison between groups, garlic intake group had a lower percentage of body fat than control group. Heart rate was decreased in Diaphragm breathing group at rest. SBP was decreased in Diaphragm breathing+garlic intake group. Garlic intake group and diaphragm breathing+garlic intake group increased in IgG.

• Journal of radiological science and technology
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• v.39 no.1
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• pp.19-26
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• 2016

The radiation has been utilized in a number of fields, even though the use of plenty cause a variety of side effects. This study was confirmed for radiation protective effects of aged garlic to contribute to the prevention of disasters that are radiation exposure. We studied the Complete Blood cell Count(CBC) and the small intestine after feeding aged garlic extract into Sprague Dawley Rat which irradiated X-ray beam 7 and 13 Gy. Garlic extract was administered to the results in the experimental group showed a notable difference in the CBC of platelets (p<0.05), red blood cells (p<0.05) and early damaged white blood cells (p<0.05). In addition, it was confirmed that experimental group's small intestine crypt is more survival than irradiation group significantly. And experimental group has small intestine villi length almost similar to the normal group. result of the aged garlic study will be able to be of great benefit for the radiation relevant emergency management.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.7
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• pp.983-992
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• 2015

This study investigated the quality characteristics and biological activities, such as antioxidant, whitening, anti-diabetes, and anti-inflammatory activities, of yellow garlic, by simplify processing time and manufacturing process compared with black garlic. Extracts were prepared various ratios of water and ethanol solvent [water : ethanol (v/v)=100:0, 70:30, 50:50, 30:70, 0:100] from yellow garlic. Alliin content of yellow garlic showed no difference compared with fresh garlic, whereas S-allyl cysteine content of yellow garlic was higher than that of fresh garlic. Alliin content of yellow garlic extracts increased in an ethanol concentration-dependent manner. Total phenol and flavonoid contents were highest in 100% ethanol extract. DPPH and ABTS radical scavenging abilities did not show significant differences among 0~70% ethanol extracts, whereas 100% ethanol extract showed the highest contents of 93.45% and 91.46%, respectively. Tyrosinase and ${\alpha}$-glucosidase inhibitory activities were also highest in 100% ethanol extract, but did not show significant differences among the extract solvents. Water and ethanol extracts from yellow garlic showed anti-inflammatory effects by modulating production of NO and cytokines at a concentration of $100{\mu}g/mL$. We suggest that yellow garlic has antioxidant, whitening, anti-diabetes, and anti-inflammatory activities and can be used as a functional material similar to black garlic.

• Advances in Traditional Medicine
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• v.6 no.4
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• pp.274-285
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• 2006

Allium sativum (Family Amaryllidaceae or Liliaceae) is used worldwide for various clinical uses like hypertension, cholesterol lowering effect, antiplatelets and fibrinolytic activity etc. Due to these common house hold uses of Allium sativum, as a herbal supplements, and failure of patients to inform their physician of the over-the-counter supplements they consume leads to drugnutrient interactions with components in herbal supplements. Today these types of interactions between a herbal supplement and clinically prescribed drugs are an increasing concern. In vitro studies indicated that garlic constituents modulated various CYP (cytochrome P450) enzymes. CYP 3A4 is abundantly present in human liver and small intestine and contributes to the metabolism of more than 50% of commonly used drugs including nifedipine, cyclosporine, erythromycin, midazolam, alprazolam, and triazolam. Extracts from fresh and aged garlic inhibited CYP 3A4 in human liver microsomes. The in vivo effects of garlic constituents are found to be species depended and the dosing regimen of garlic constituents appeared to influence the modulation of various CYP isoforms. Studies have indicated that the inhibition of various CYPs by organosulfur compounds from garlic was related to their structure also. Studies using in vitro, in vivo, animal and human models have indicated that various garlic constituents can be the substrates, inhibitors and or inducers of various CYP enzymes. The modulation of CYP enzyme activity and expression are dependent on the type and chemical structure of garlic constituents, dose regime, animal species and tissue, and source of garlic thus this review throws light on the possible herb drug interaction with the use of garlic.

• Nutrition Research and Practice
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• v.15 no.6
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• pp.773-788
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• 2021

BACKGROUND/OBJECTIVES: Due to the rapid increase of global cancer incidence and mortality and a high level of interest in cancer prevention, a systematic review of garlic intake and cancer risk is needed. SUBJECTS/METHODS: We implemented a systematic review to examine the effects of varying levels of garlic intake on cancer. We conducted comprehensive literature searches in three electronic databases (MEDLINE, Embase, and Web of Science) for studies published between database inception and July or September of 2018. Two investigators independently screened abstracts and full-texts, extracted data, and assessed risk of bias (RoB). A total of one medium-quality randomized controlled trial (RCT) and 13 cohort studies graded as high RoB were included. RESULTS: The 1-year follow-up results from a RCT showed that a significant decrease in the number and size of colorectal adenomas among participants with colorectal adenomas who received high-dose aged garlic extract (AGE) compared with those who received low-dose AGE (P < 0.05). The results of prospective observational studies provided inconsistent associations of colorectal cancer risk with garlic supplements and garlic intake as food. CONCLUSIONS: In summary, the AGE was effective in reducing the number and magnitude of colorectal adenomas in one RCT, but there were inconsistent associations between garlic intake and colorectal cancer in cohort studies. Therefore, we could not draw a firm conclusion regarding the effects of garlic on cancer, because the current strength of evidence is inadequate due to a lack of number of high-quality RCTs.

• Korean Journal of Food Science and Technology
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• v.40 no.4
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• pp.443-448
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• 2008

In this study, black garlic was produced by aging under high temperature $(70^{\circ}C)$ and high humidity (90% RH) conditions. Then, the physiological activity and antioxidative effects of its extract were compared to those of normal garlic extract. The black garlic extract had a 2.5-fold higher total polyphenol content than that of the normal garlic extract, showing levels of 10.0 mg/g and 3.7 mg/g, respectively. At the $1,000{\mu}g/mL$ concentration, the black garlic and normal garlic extracts had electron donating abilities of 101.9% and 12.9%, respectively. For their nitritescavenging effects, the normal garlic extract showed slightly higher scavenging activity than the black garlic extract at the 5 mg/mL concentration; whereas the black garlic extract had a slightly higher effect at concentrations above 20 mg/mL. In terms of their superoxide dismutase activities, the black garlic extract showed a 10-fold higher activity as compared to the normal garlic extract at the 20 mg/mL concentration. Furthermore, at 50 mg/mL, the angiotensin converting enzyme inhibitory effects of the normal garlic and black garlic extracts were approximately 52.7% and 88.8%, respectively. These results indicate that the antioxidant activity and ACE inhibitory effects of the black garlic extract were greater than those of the normal garlic extract.

• Journal of Korean society of Dental Hygiene
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• v.8 no.2
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• pp.67-76
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• 2008

The purpose of this study was to determine the effect of dentifrice containing 0.1% extracts of garlic on dental plaque and gingivitis in a double blind and crossover clinical studies in 33 healthy adults aged from 20 to 22 years who provided a consent for their participation. Oral examination was performed through clinical periods and on day of baseline, 6, 13, 19, 25 days plaque index and gingival index were scored by Turesky' modified index and L$\ddot{o}$e & Silness index. After 12, 19, 25 days use of their respective dentifrices, statistically decreases of plaque index, gingival index were shown in both the experimental and the control group, respectively, Experimental group exhibited significantly the lower plaque levels and the higher levels of gingival health by the use of the dentifrices contained extract of garlic from 12 days compare with control group(p<0.05). The degree of decrease was more significant on gingivitis level of the experimental group than the control group(p <0.05). This result indicate that the use of dentifrice containing extract of garlic has a positve effect in preventing plaque and gingivitis and treating periodontal diseases.