Efectos de la ingesta de ajo negro en el cerebroUna revisión sistemática

  1. Pedro Andreo Martínez
  2. Nuria García Martínez
  3. Inmaculada Navarro González
Zeitschrift:
Revista de Discapacidad, Clínica y Neurociencias: (RDCN)

ISSN: 2341-2526

Datum der Publikation: 2021

Ausgabe: 8

Nummer: 1

Seiten: 1-13

Art: Artikel

DOI: 10.14198/DCN.19486 DIALNET GOOGLE SCHOLAR lock_openRUA editor

Andere Publikationen in: Revista de Discapacidad, Clínica y Neurociencias: (RDCN)

Zusammenfassung

This work carries out a systematic review on the implications of black garlic intake on the brain. Black garlic is a food consumed in Asia for centuries, recently being introduced in other countries as a functional or nutraceutical food. This food is obtained by fermenting fresh garlic at a controlled temperature and humidity for a period of time greater than ten days. Black garlic contains a large amount of phenolic compounds, which give it a high antioxidant capacity, and sulfur compounds such as S-allyl-L-cysteine, which are mainly responsible for the wide variety of beneficial biological functions that it presents against different pathologies. In this sense, polyphenols can reduce cellular oxidative stress and S-allyl-L-cysteine can cross the blood-brain barrier and exert a protective effect against neurotoxicity. The methodology for conducting this review study followed the indications set by the PRISMA protocol, finding a total of five original articles after applying the established exclusion and inclusion criteria. All the articles found used an animal model and studied the effect of black garlic ingestion on the brain after consuming monosodium glutamate, lead and scopolamine. From the results found by the different articles, it can be deduced that black garlic is postulated as a powerful functional food that can protect neuronal damage, the decrease in both working and spatial memory induced by monosodium glutamate, and prevent oxidative damage induced by scopolamine and lead. On the other hand, due to the small number of articles found, it is an unexploited research line where the biochemical mechanisms involved in the protective action that black garlic exerts on the brain remains to be elucidated, both in animal and in human model studies.

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Fuente de los datos: Dialnet