Differential effects of fresh and black garlic extracts on oxidative stress regulation and anti-inflammatory response properties in human HepG2 cells: An in vitro study

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Fresh and black garlic exhibits a variety of bioactivities that prevent the development of many diseases. The effect of black garlic bulbs on liver cells was examined in this study. The samples included garlic extracts, ascorbic acid, and atorvastatin in HepG2 cells. Ascorbic acid (94%), atorvastatin (>89%), black garlic (87.29%), and fresh garlic (84.20%) all showed cell viability at 400 μg/mL. Ascorbic acid decreased nitric oxide (NO; 3.23 µM), whereas fresh and black garlic increased it (6.49 and 5.12 µM); all treatments decreased reactive oxygen species (ROS; 0.54-0.76 µM vs. control 1.01 µM) and increased reduced glutathione (GSH; 8.93-10.39 µM vs. control 8.23 µM). Superoxide dismutase (SOD) (21.36 U/mg), catalase (CAT) (28.41 U/mg), and glutathione peroxidase (GPX) (26.14 U/mg) were the antioxidant enzyme activities that were most elevated by black garlic, outperforming ascorbic acid (SOD 20.04, CAT 25.63, and GPX 23.10 U/mg) and fresh garlic (SOD 16.86, CAT 21.47, and GPX 20.10 U/mg). Fresh garlic considerably reduced cholesterol and triglycerides (27.36 and 22.11 μg/mg), black garlic (21.38 and 20.47 μg/mg), and atorvastatin (22.14 and 17.58 μg/mg), but ascorbic acid had no impact (34.02 and 24.54 μg/mg). Black garlic successfully decreased tumor necrosis factor-α (TNF-α) (39.47 pg/mL) compared to the control (48.55 pg/mL), whereas interleukin-1β (IL-1β) values were 30.98 and 41.11 pg/mL, respectively. The results showed that black bulbs may have great effects on oxidative stresses, inflammations, lipid peroxidations, and cell death. According to the present study, black garlic could be a great natural option for developing adjuvant medications and nutritious foods that preserve the liver.