Impact of Extraction Methods on the Anticancer Potential of Garlic: A Study of White and Black Garlic Extracts

Colorectal cancer is one of the most common cancers globally, characterized by epithelial transformation and dysregulation. Phytochemicals derived from garlic exhibit anticancer properties by affecting key pathways such as cell proliferation and apoptosis. This study investigates the effects of maceration and cold extraction methods on the bioactive components, antioxidant activities, and anticancer potentials of white and black garlic extracts. Black garlic, produced through fermentation, has lower moisture and protein content than white garlic, which is attributed to the Maillard reaction. Black garlic, particularly when extracted using the maceration method, shows higher total phenolic and flavonoid content, indicating increased antioxidant activity. In anticancer assays, black garlic extracts, especially those obtained by cold extraction, demonstrate significant cytotoxic effects on Caco-2 cells compared to white garlic extracts. The maceration method provides higher phenolic content but shows variable effects on cell viability, while cold extraction is more effective for black garlic. These findings highlight how extraction methods affect the bioactivity of garlic extracts and underscore the potential of black garlic extracts in cancer prevention and therapy. Optimizing garlic fermentation and extraction processes could enhance health benefits, and future research should aim to improve these processes.