4.1. Effects of Black Garlic on Lipid Profile
obese, hypercholesterolemia
CVD, OBESE, HYPERCHOLESTEROLEMIA, DYSLIPIDEMIA
The consumption of black garlic significantly increased the levels of both HDL-cholesterol and LDL-cholesterol in healthy subjects, while the hypercholesterolemia group did not vary significantly. LDL-cholesterol particles are associated with a worse progression of CVD while HDL-cholesterol particles remove cholesterol from the tissues and high levels in blood are considered beneficial for vascular function. To better understand the relationship between the changes of both lipoproteins, the atherogenic index (TC/HDL-cholesterol) was calculated for each subject, showing a significant reduction in the healthy group after back garlic treatment. Therefore, the changes in TC, HDL-cholesterol, and LDL-cholesterol levels observed, when assessed individually, indicate that the consumption of black garlic could improve the lipoprotein profile in this group.The consumption of garlic acid increased levels of Apo A1 and Apo B lipoproteins. The ApoA1 protein is part of the HDL-cholesterol structure, so its increase is positively associated with the presence of these lipoproteins. On the other hand, Apo B is part of the structure of LDL-cholesterol and serum ApoB levels reflect the total number of these lipoproteins, which excess has negative consequences for health [Human studies on the effects of garlic on blood lipid profiles show contrasting results. Some of them have demonstrated that the administration of aged black garlic or garlic tablets has positive effects on dyslipidemia. Significant reductions in TC and LDL-cholesterol were observed in obese patients taking garlic supplements (800 mg/day) for 3 months [Current meta-analysis studies of RCT of the effects of garlic on CVD showed that TC and LDL-cholesterol significantly diminished with lower doses (<1.1 g equivalents of garlic extract) and longer duration (>90 days) [The discrepancies observed in the literature can be explained by differences in the study design, dosage, and duration of supplementation, as well as metabolic status of individuals at the beginning. The type of garlic supplement used (raw, powder, oil, aged garlic extract) may yield different results because of differences in the content of bioactives and their metabolites. In this sense, standardized products with a high content of organosulfur compounds are commercially available and have been studied, such as ABGO10+The phytochemical composition of the black garlic that has been used in the present study was previously investigated. p-Coumaric acid, caffeic acid, and gallic acid are the main phenolic acids present in black garlic, representing 99% of the total phenolic content. OSCs are present, mainly GSAk derivatives (31.1% of total OSCs), and SAC derivatives (64.1% of total OSCs) [