Black garlic: A review of its biological significance

Abstract

Garlic has been used as a vegetable since ancient times, and it has proved versatility in preventative and therapeutic approaches. The use of garlic in the food business was restricted because of its strong flavor and harsh odor. Fermentation and different chemical processes, such as the Millard reaction and microbial fermentation, produce black garlic. Thermal processing at precise temperatures and relative humidity enhanced flavor and prolonged shelf life. This article holds the most up‐to‐date information about the resourcefulness and complexity of garlic processing and its biological implications. Recent findings have shown proof of the superior qualitative features and physical activities of black garlic. Before introducing this to the food market, researchers must conduct high‐quality research to evaluate the changes of metabolites to achieve largest antioxidant, anticancer, anti‐obesity, anti‐inflammatory, immune, hepatoprotective, cardioprotective, neuroprotective, and anti‐allergenic performance. Researchers should evaluate the quality, marketing, post‐harvest handling, and consumption practices of black garlic.

Anti-Inflammatory and Vasorelaxant Effects Induced by an Aqueous Aged Black Garlic Extract Supplemented with Vitamins D, C, and B12 on Cardiovascular System

“…Aged black garlic (ABG), obtained from fresh garlic ( Allium sativum L.) and fermented under high temperatures (60–90 °C) and high humidity (80–90%) for a specific time period, exerts beneficial effects in various experimental paradigms. In particular, ABG induced multiple biological activities, including antioxidant, antiallergic, antidiabetic, anti-inflammatory, cardiovascular, hepatoprotective, neuroprotective, and anticarcinogenic effects [ 11 , 12 , 13 , 14 , 15 , 16 , 17 , 18 , 19 ]. The protective effects induced by aged garlic on different types of CVD have been demonstrated in several studies [ 20 ].…”

“…In agreement, aged garlic was found able to decrease high blood pressure in humans [ 21 ]. Furthermore, black garlic extract was found able to modify serum levels of triglycerides and cholesterol [ 12 ]. Various phytoconstituents, including phenolics, S-allyl cysteine (SAC), and hydroxycinnamic acid derivatives were found in BG, with respect to raw garlic [ 12 , 13 ].…”

Quality Assessment of Minced Poultry Products Including Black Fermented Garlic

“…The bioactive effects of black garlic, including antimicrobial activity, are confirmed by the work of Mahros et al [ 40 ] and Javed et al [ 41 ]. Their studies showed that the total count of bacteria and Pseudomonas gradually increased in all samples throughout the storage period.…”

Changes in the aroma and key odorants from white garlic to black garlic using approaches of molecular sensory science: A review

“…In this heat process, white garlic is used as a whole form (head). At the end of this long-term heat treatment, white garlic loses its undesirable pungent smell and has an odor and aroma that is more appreciated by consumers [ 20 , 21 ]. With this process, the color of white garlic is modified into black and thus, the final product is called as black garlic [ 13 , 22 ].…”

“…It was also stated that fructooligosaccharides may contribute to the sweetish-sour flavor of black garlic [ 13 , 17 ] while the sour taste is to be due to the reduction in pH value [ 49 ]. The decrease in pH was reported to be caused by the formation of new organic acids along with cell disruption during the heat treatment [ 21 , 45 ].…”