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Abstract Garlic is rich in bioactive compounds that are effective against colon cancer cells. This study tests the antioxidant and antiproliferative effects of cold‐extracted white and black garlic extracts. Black garlic extracted in water (SSU) exhibits the highest antioxidant activity, phenolic content, and flavonoid content, while black garlic extracted in ethanol (SET) shows the lowest values. Caspase‐3 activity is notably higher in the white garlic extracted in methanol (BME), white garlic extracted in methanol combines with 5‐FU, black garlic extracted in ethanol (SET), black garlic extracted in ethanol combines with 5‐fluorouracil (5‐FU), and 5‐FU treatments compare to the control group ( p > 0.05). BME+5‐FU displays the highest caspase‐8 activity ( p 0.05), while COX‐2 activities decrease in the BME, SET+5‐FU, SET, and 5‐FU groups ( p >0.05). Wound healing increases in the BME, BME+5‐FU, SET+5‐FU, and 5‐FU groups ( p < 0.05). In conclusion, aqueous black garlic extract may exhibit pro‐oxidant activity despite its high antioxidant capacity. It is worth noting that exposure to heat‐treated food and increased sugar content may lead to heightened inflammation and adverse health effects. This study is the first to combine garlic with chemo‐preventive drugs like 5‐FU in Caco‐2 cells.
Ünal et al. (Mon,) studied this question.