Black Garlic and Its Bioactive Compounds on Human Health Diseases: A Review

Abstract

Black garlic (BG) is a form of aged garlic obtained from raw garlic (Allium sativum) via Millard reaction under high temperature (60–90 °C) and humidity (70–90%) for a period of time. Several studies reported higher contents of water-soluble antioxidants compounds (S-allyl cysteine, S-allyl-mercapto cysteine), 5-hydroxymethylfurfural, organosulfur compounds, polyphenol, volatile compounds, and products of other Millard reactions compared to fresh garlic after the thermal processing. Recent studies have demonstrated that BG and its bioactive compounds possess a wide range of biological activities and pharmacological properties that preserve and show better efficacy in preventing different types of diseases. Most of these benefits can be attributed to its anti-oxidation, anti-inflammation, anti-obesity, hepatoprotection, hypolipidemia, anti-cancer, anti-allergy, immunomodulation, nephroprotection, cardiovascular protection, and neuroprotection. Substantial studies have been conducted on BG and its components against different common human diseases in the last few decades. Still, a lot of research is ongoing to find out the therapeutic effects of BG. Thus, in this review, we summarized the pre-clinical and clinical studies of BG and its bioactive compounds on human health along with diverse bioactivity, a related mode of action, and also future challenges.

The shortest innovative process for enhancing the S-allylcysteine content and antioxidant activity of black and golden garlic

“…Garlic samples heated at low temperatures (60 °C) had more SAC content than at high temperatures (80 °C) because low temperature can promote the transformation of GSAC to SAC by γ-GTP better than at high temperature 13 . This agreed with the previously reported findings of Ahmed & Wang 13 that the optimum temperature for γ-GTP activity was 40 °C.…”

Novel Nutraceutical Compounds in Alzheimer Prevention

“…Other studies show that AGE treatments can even decrease IL-1β levels in the hippocampus [78] (Figure 5). In studies using LPS-treated cell cultures, aged garlic extracts were proved to have the ability to reduce levels of NO and inflammatory cytokines, such as IL-6 and TNF-α, in addition to decreasing the expression of COX-2 and iNOS [80].…”

“…In the context of nutritional supplements, the actions of Palmitoylethanolamide (PEA) are notable. This is an endocannabinoid-like lipid mediator with extensively In studies using LPS-treated cell cultures, aged garlic extracts were proved to have the ability to reduce levels of NO and inflammatory cytokines, such as IL-6 and TNF-α, in addition to decreasing the expression of COX-2 and iNOS [80].…”

“…[ 78 ] That is why nowadays garlic extracts such as aged garlic extract (AGE) and black garlic are used for medicinal purposes, because the aging processes carried out to produce them overcome this side effects and stabilize most of the beneficial constituents of fresh garlic [ 78 ]. One of the mayor compounds present in these aged extracts of garlic and black garlic is S-allylcystein (SAC), a compound derived from allicin that is present in fresh garlic [ 78 , 80 ].…”

Antibacterial Potency of Black Garlic Extract from Allium sativum on Escherichia coli

“…(15) In Ahmed et al (2021) research it was found that black garlic, after going through pre-clinical and clinical studies, showed clear evidence that its consumption can be a supportive therapy for various diseases in humans . (16) Based on 8 journals that have been researched, it was found that in general black garlic extract has an Based on those 4 studies, it can be seen that the average fermentation is done at the temperature of 70-80C with 75-85% humidity for 28-40 days. This is following the journal Novel Nutritive Garlic Product "'Black Garlic'": A Critical Review of Its Composition, Production, and Bioactivity by Alihanoğlu S et al (2017) who said that fermentation to produce the best characteristic black garlic is done at high temperatures (70-80C) with 70-90% humidity for about 21 days.…”