NEW PRODUCT!!!

BLACK GARLIC PASTE WITH PROPOLIS

Garlic originates from Asia and is an important medicinal plant, widely found as a bulbous, perennial plant of the Allium genus of the Liliaceae family, whose wild ancestor is Allium longicuspis, and has been used as natural plant-based chemicals to cure diseases for thousands of years. Garlic, one of the oldest cultivated plants, is known as the "death-defying plant" in mythology and maintains its importance in health, economy and social areas with its history of approximately 5000 years (Babat, 2023).

As for black garlic, the pure white color of fresh garlic kept under high humidity (60–90%) and temperature (40–90 °C) for 6-8 weeks turns into brown and eventually black through a process called the "Maillard reaction" during the aging process (İlgün et al. . 2022). The pungent taste of raw garlic (mainly due to allicin) disappears as a result of heat treatment. And it has a sweet taste due to the reactions between sugars and free amino acids. Although the composition of black garlic is obtained from fresh garlic, its content is quite different. The reductant in the structure of black garlic sugars, organic acids and bioactive compounds, especially S-allyl-cysteine (SAC) and coumaric acid, are higher than in fresh garlic (Moreno-Ortega et al., 2020).

Propolis is a partially digested and mixed bee product obtained by honey bees (Apis mellifera L.) by adding salivary enzymes (β-glucosidase) to the resin they collect from the shoots, leaves, buds and bark cracks of trees and plants. Propolis is mostly used for its antioxidant and antimicrobial properties. In this way, propolis is planned to help preserve foods and extend their shelf life. Propolis added to foods as a food preservative is expected to act in two ways: controlling the natural deterioration of food and preventing contamination and development by microorganisms, including pathogenic ones. The antioxidant capacity of propolis is used to extend shelf life and prevent rotting by preventing lipid peroxidation and rancidity, which are the most common types of oxidation in foodstuffs during storage (Arda, 2022).

Table one . Comparison of total phenolic substance (µg/g) and total antioxidant substance amounts (%) values of garlic samples

Figure 1. Antioxidant activity (%) graph of white garlic (1), black garlic paste (2) and black garlic paste with propolis (3)

Table 2 . Black garlic paste with propolis energy and nutrients table

Beeonfood Gıda Arge Danışmanlık Ltd., located in Kastamonu University Teknokent. As a result of our laboratory study conducted with the company Şti , a study was carried out on the antioxidant activity and total phenolic substance amounts of black garlic and white garlic. In our study, it was observed that the antioxidant value of Taşköprü white garlic was increased by 2.32 times when it turned into black garlic, as seen in Table 1. And by adding propolis to black garlic, its antioxidant value was increased to 88.24%, resulting in a product with plenty of antioxidants. When the results are evaluated in terms of the product, it is thought that the resistance to oxidation increases and the shelf life can be longer. When the product was evaluated in terms of nutritional value, a product with higher antioxidant activity was obtained.

So what is this antioxidant? What does it do?

Antioxidants are defined as substances that significantly delay or reduce the oxidation of the substrate, including free radicals. When added to foods, antioxidants control the development of rancidity, delay the formation of toxic oxidation products, preserve nutritional quality and extend the shelf life of products. Antioxidants are known to play an important role in preventing cell damage caused by free radicals. One of the most important features of black garlic is its antioxidant activity. It helps prevent DNA damage that may occur in cells and has a strengthening effect on the immune system. Many types of antioxidants help protect brain and nerve cells.

In a study on mice with type 2 diabetes, three-week-old mice were fed a diet containing 5% garlic/black garlic for seven weeks and the antioxidant effect and fatty liver were examined. As a result of the study, it was shown that black garlic showed strong antioxidant activity, significantly reduced fatty liver and had a preventive effect on diabetes complications (Lee et al., 2009). In a study conducted on rats, it was found that consumption of 100 mg/kg of black garlic reduced the amount of fat in the body, resulting in weight loss and reduced lipid peroxidation (Kim et al., 2011).

Studies have shown that black garlic prevents the development of stomach cancer cells (Wang et al., 2012), HT29 colon cancer cells (Dong et al., 2014) and blood cancer cells (Park et al., 2014) in humans. It has been revealed that black garlic increases the inhibitory effect of tumor development in mice and helps protect the immune system (Sasaki et al., 2007). Purev et al. (2012) stated that the anti-cancer effect of black garlic is greater than that of white garlic.

You can spread this product on toast for breakfast or use it as a sauce for your meals.

For order:

https://www.kastamonusarimsagi.com/urun/siyah-sarimsak-4-lu-paket-35-gr-4

RESOURCES

Wang X, Jiao F, Wang QW, Wang J, Yang K, Hu RR, Liu HC, Wang HY, Wang YS. 2012. Aged black garlic extract induces inhibition of gastric cancer cell growth in vitro and in vivo. Molecular Medicine Reports, 5: 66–72

Lee YM, Gweon OC, Seo YJ, Im J, Kang MJ, Kim MJ, Kim JI. 2009. Antioxidant effect of garlic and aged black garlic in animal model of type 2 diabetes mellitus. Nutrition Research and Practice, 3(2): 156-161.

Kim I, Kim JY, Hwangl YJ, Hwangl K, Om A, Kim J, Cho KJ. 2011. The beneficial effects of aged black garlic extract on obesity and hyperlipidemia in rats fed a high-fat diet. Journal of Medicinal Plant Research,5(14): 3159-3168.

Wang X, Jiao F, Wang QW, Wang J, Yang K, Hu RR, Liu HC, Wang HY, Wang YS. 2012. Aged black garlic extract induces inhibition of gastric cancer cell growth in vitro and in vivo. Molecular Medicine Reports, 5: 66–72.

Dong M, Yang G, Liu H, Liu X, Lin S, Sun D, Wang Y. 2014. Aged black garlic extract inhibits HT29 colon cancer cell growth via the PI3K/Aktsignaling pathway. Biomedical Reports, 2(2): 250-254

Park C, Park S, Chung YH, Kim GY, Choi YW, Kim BW, Choi YH. 2014. Induction of apoptosis by a hexane extract of aged black garlic in the human leukemic U937 cells. Nutrition Research Practice, 8: 132-137

Sasaki J, Lue C, Machiya E, Tanahashi M, Hamada K. 2007. Processed black garlic (Allium sativum) extract enhance antitumor potency against mouse tumor. Medicinal and Aromatic Science and Biotechnology, 1(2): 278-281.

Purev U, Chung MJ, Oh DH. 2012. Individual differences on immunostimulatory activity of raw and black garlic extract in human primary immune cells. Immunopharmacology and Immunotoxicology, 34: 651-660.