Abstract:Background. Garlic (Allium sativum Liin) is a root vegetable crop that is widely grown in different countries in the world. Garlic has chemical contents that are useful to health, like phytochemicals that are anti-diabetics, including flavonoids and saponins. Flavonoids and saponins have the function of deferring the absorption of carbohydrates so that glucose levels within the blood diminish. Objective. This research aims to compare the effect of fermented garlic (FG) and non-fermented garlic (NFG) on insulin… Show more
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