Nutritional, biological, and therapeutic properties of black garlic: a critical review

Abstract

Functional foods play a key role in human health and disease. Garlic (Allium sativum) is an eminent plant and has been part of food since ancient times due to its high medicinal food value. The unpleasant taste and odor of raw garlic make consumers reluctant for its use. With consumer demand, the trend for black garlic is getting attention worldwide. Black garlic is obtained from fresh garlic after a controlled fermentation process at high humidity and temperature. The fermentation process causes implausible changes in its physicochemical properties. Several in vitro and in vivo studies have been conducted to elucidate the effect of this natural agent against different health disorders and it has been found that black garlic is an effective in decreasing diabetic, hypercholesterolemic atherosclerosis, hyperlipidemic hypertension, inflammation, oxidative stress, cancer, and different neuro risks. The market for black garlic is developing rapidly to its positive functionality for human health. In the present review article, we have recapitulated the nutritional, chemical, bioactivity, physiochemical modifications during processing, food, and medicinal use and current knowledge of the subject, as well as the sensory aspects, and proposed future prospects on their possible applications as a functional food product.

Medicinal and therapeutic properties of garlic, garlic essential oil, and garlic-based snack food: An updated review

“…According to data, people who consume more garlic are more likely to have low blood pressure ( 132 ). According to epidemiological research, there is a correlation between garlic consumption and hypertension in rats, which lowers the risk of cardiovascular problems ( 133 ).…”

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

“…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 ].…”

Effect of Black Garlic on Microbiological Properties, Lipid Oxidation, Residual Nitrite, Nitrosamine Formation and Sensory Characteristics in a Semi-Dry Fermented Sausage

“…Garlic is included in the formulation of many dry and semi-dry fermented sausage varieties [ 2 , 27 , 28 , 29 ]. However, due to black garlic’s functional potential, its use in many foods, including sausages, is growing in popularity [ 30 ]. Garlic is also included in the formulation of heat-treated sucuk, a semi-dry fermented sausage type widely produced in Türkiye, and is added to the batter at 1% or more.…”