Increased oxidative stress can underlie the occurrence of cerebrovascular disease, including hypertension, atherosclerosis, vascular endothelial dysfunction, and ischemic heart disease. Black garlic is a clove of fresh garlic that is fermented at high temperatures to produce a lot of antioxidants. The high content of organosulfur compounds can act as antioxidants to reduce atherosclerosis, as an anti-inflammatory to reduce endothelial cell damage, prevent oxidized LDL-c, strengthen endogenous antioxidant enzymes, increase HDL-c, reduce vascular resistance, reduce LDL-c, TG and total cholesterol. The underlying mechanism further clarifies the function of black garlic as an anti-atherosclerotic to prevent cardiovascular disease.
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Research Article| April 17 2019
The potency of black garlic as anti-atherosclerotic: Mechanisms of action and the prospectively
AIP Conf. Proc. 2094, 020027 (2019)
Saryono, Atikah Proverawati; The potency of black garlic as anti-atherosclerotic: Mechanisms of action and the prospectively. AIP Conf. Proc. 17 April 2019; 2094 (1): 020027. https://doi.org/10.1063/1.5097496
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