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Review

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

Department of Nutrition, Chung Shan Medical University, 110, Section 1, Jianguo North Road, Taichung 40201, Taiwan
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Author to whom correspondence should be addressed.
Academic Editor: Francesco Cacciola
Molecules 2021, 26(16), 5028; https://doi.org/10.3390/molecules26165028
Received: 1 July 2021 / Revised: 9 August 2021 / Accepted: 12 August 2021 / Published: 19 August 2021
(This article belongs to the Special Issue Bioactive Compounds on Health and Disease)
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. View Full-Text
Keywords: black garlic; health diseases; health benefits; bioavailability black garlic; health diseases; health benefits; bioavailability
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MDPI and ACS Style

Ahmed, T.; Wang, C.-K. Black Garlic and Its Bioactive Compounds on Human Health Diseases: A Review. Molecules 2021, 26, 5028. https://doi.org/10.3390/molecules26165028

AMA Style

Ahmed T, Wang C-K. Black Garlic and Its Bioactive Compounds on Human Health Diseases: A Review. Molecules. 2021; 26(16):5028. https://doi.org/10.3390/molecules26165028

Chicago/Turabian Style

Ahmed, Tanvir, and Chin-Kun Wang. 2021. "Black Garlic and Its Bioactive Compounds on Human Health Diseases: A Review" Molecules 26, no. 16: 5028. https://doi.org/10.3390/molecules26165028

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