Anti-Inflammatory Activity Test of Black Garlic in Male White Rats (Rattus Norvegicus) Using an Inflammation Model

Inflammation is a biological response of the body to injury, infection, or irritation, characterized by pain, redness, heat, and swelling. Several diseases, including arthritis, asthma, and cancer, involve inflammatory processes that require effective therapeutic management. The use of synthetic anti-inflammatory drugs, such as ibuprofen and diclofenac sodium, is often associated with adverse effects, including gastrointestinal disorders and allergic reactions. Therefore, the development of safer therapeutic alternatives, particularly from herbal sources, is highly desirable. Black garlic is known to contain various bioactive compounds, including flavonoids, phenolic compounds, and organosulfur compounds, which have potential anti-inflammatory properties. This study aimed to evaluate the anti-inflammatory activity of black garlic ethanol extract in carrageenan-induced male rats. A laboratory experimental design was applied using six treatment groups. Male rats were divided into a normal group, a negative control group receiving Na-CMC, a positive control group receiving diclofenac sodium, and three treatment groups administered black garlic ethanol extract at doses of 100, 200, and 400 mg/kg body weight. Following carrageenan induction, paw edema volume was measured periodically to evaluate the anti-inflammatory activity of each treatment. The fermentation process of single-clove garlic produced black garlic with a final weight of 1.5 kg. Extraction of 750 g simplicia yielded 100 g of black garlic ethanol extract with a yield of 13.33%, containing alkaloids, flavonoids, and tannins. The black garlic ethanol extract demonstrated anti-inflammatory activity, with the highest effect observed at a dose of 400 mg/kg body weight, reducing the inflammation size to 21.25 ± 0.50 at the 7th hour. The findings indicate that black garlic ethanol extract has potential as an anti-inflammatory agent, particularly at an optimal dose of 400 mg/kg body weight. This study supports the potential utilization of black garlic as a herbal alternative for inflammation management.