I know that white garlic is very good for bronchi --I know it because my wife takes it, when she has trouble breathing: she swallows a little piece of garlic, without chewing it, and that greatly improves her bronchi--; but what I did not know is that black garlic is good for heart.
Aged black garlic
Researchers at the Autonomous University of Madrid (UAM), in collaboration with Pharmactive Biotech, have found that aged black garlic can attenuate the decrease in cardiac contractility, after a myocardial infarction, in rats.
Autonomus University of Madrid
It is a type of garlic, widely used as a condiment in Asian cuisine, whose use has been extended, in recent years, by North America and Europe. It is obtained from the common garlic, by means of an accelerated aging process, controlling temperature and humidity parameters.
Unlike conventional garlic, the resulting product contains a higher content of polyphenols, polyunsaturated fatty acids, such as linolenic acid, and sulfur compounds, especially S-allyl cysteine SAC, which gives it a higher antioxidant capacity.
In this sense, the researchers, whose work has been published in the “Journal of Functional Foods”, have analysed the 'in vitro' effects of a black garlic extract, on cardiac function in rats, after myocardial infarction. The experiments were performed using the perfused heart technique (Langendorff), which allows the evaluation of exlive cardiac function and administer treatments directly to the heart.
In this way, they verified that the extract of black garlic has a potent vasodilator effect of the coronary arteries, and that the administration of this extract, before and after an ischemic process (stroke), prevents the reduction of cardiac contractility induced by it.
"The effect, on cardiac contractility, turned out to be a dose-dependent dose, which is produced exclusively by the administration of a dose of 50 mg / L of extract, and not with a dose greater than 500 mg / l", said the doctor of the Department of Physiology of the UAM and director of the investigation, Miriam Granado.
Dr. Miriam Granado
Also, the scientists administered the black garlic extract to segments of the aorta in an organ bath system to assess vascular reactivity. Thus, they observed that the extract of black garlic induced vasodilation, at high doses, and increased the release of nitric oxide (NO) at both the dose of 50mg / L and that of 500mg / L.
These functional studies in heart and aorta were complemented, by the analysis of the expression of inflammatory markers and oxidative stress, in arterial and cardiac tissue. "Contrary to expectations, the administration of the black garlic extract not only did not decrease the expression of these markers, but increased it slightly, in some cases, but the extract also increased the expression of some anti-inflammatory markers and antioxidants", Granado has apostilled.
Now then, she continues, these results can be explained by hormesis, a phenomenon that mediates the pharmacological effects of some medicinal substances and is defined as the process by which exposure to low doses of a particular chemical or environmental, agent harmful to high doses , induces an adaptive response and a beneficial effect, on the cell or organism.
"It is therefore possible that inducing a mild inflammatory and oxidative state causes the black garlic extract to simultaneously activate anti-inflammatory and antioxidant mechanisms that prevent, at least in part, alterations caused by major damage, such as a myocardium heart attack", she has resolved.
Well, I hope that you have liked this post.
Until my next post, kind regards,
Luis.
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