Black garlic has drawn attention for its potential anti-cancer properties, attributed to various compounds that exhibit promising effects in preliminary studies:
- Antioxidant Richness: Black garlic contains higher levels of antioxidants compared to raw garlic. These antioxidants, including S-allyl cysteine and flavonoids, combat free radicals and oxidative stress, potentially reducing cellular damage that could lead to cancer.
- Anti-inflammatory Effects: Compounds in black garlic, particularly S-allyl cysteine, demonstrate anti-inflammatory properties that may help in reducing chronic inflammation, a factor linked to cancer development.
- Immune System Support: Some studies suggest that black garlic might aid the immune system by modulating immune responses, potentially assisting the body in recognizing and eliminating cancerous cells.
- Cellular Protection: Black garlic compounds have shown some ability to inhibit the growth of certain cancer cells and encourage programmed cell death (apoptosis) in laboratory studies, suggesting potential anti-cancer effects.
- Potential Chemopreventive Properties: Early research indicates that black garlic might have chemopreventive potential, potentially inhibiting the initiation and progression of certain cancers.
