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https://doi.org/10.1016/0002-9343(92)90335-9

has been cited by the following article:

• TITLE: Black Garlic as an Antiviral for Herpes Simplex Virus-2 in Lung Cells

  AUTHORS: Jenna R. Horowitz, Lee H. Lee, Sandra D. Adams

  KEYWORDS: Black Garlic, Herpes Simplex Virus-2, Antioxidant, Antiviral, Allicin

  JOURNAL NAME: Advances in Bioscience and Biotechnology, Vol.15 No.1, January 29, 2024

  ABSTRACT: Allicin, an antioxidant, is known for providing garlic with its unique fragrance and taste, as well as for its antimicrobial properties. Black garlic, a fermented form of garlic, contains higher levels of antioxidants than fresh garlic. Antioxidants play a vital role in alleviating cellular stress during viral infections. Viral infections result in oxidative stress through the production of reactive oxidative species (ROS). A prolonged state of oxidative stress can result in cell death, DNA damage, and disease progression. In this study, black garlic extract (BGE) is evaluated for its ability to mitigate cytopathic effects and oxidative stress caused by herpes simplex virus-2 (HSV-2) infections in vitro. Antiviral assays were performed to determine the percent of viral inhibition resulting from treatment with the BGE. ROS-GloTM H2O2 assays were then completed to measure the post-infection ROS levels of BGE-treated virus and cells. The results thus far suggest that BGE may inhibit viral infection and decrease levels of oxidative stress.