Effect of Black Garlic Consumption on Endothelial Function and Lipid Profile: A Before-and-After Study in Hypercholesterolemic and Non-Hypercholesterolemic Subjects

Background: Black garlic is obtained from raw garlic (Allium sativum L.), by a fermentation process, under humidity and heat treatment, showing a high concentration of organosulfur compounds, which have been related to benefits in the prevention or delay of cardiovascular diseases (CVDs). The object...

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Detalles Bibliográficos
Autores principales: Villaño, Débora, Marhuenda, Javier, Arcusa, Raúl, Moreno-Rojas, José Manuel, Cerdá, Begoña, Pereira-Caro, Gema, Zafrilla, Pilar
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10385333/
https://www.ncbi.nlm.nih.gov/pubmed/37513556
http://dx.doi.org/10.3390/nu15143138

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10385333/
https://www.ncbi.nlm.nih.gov/pubmed/37513556
http://dx.doi.org/10.3390/nu15143138

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