Article detail · 2025
Black Garlic: Production Process, Bioactive Compounds, and Health Effects
Journal
Food Chemistry InternationalISSN 3065-9027
- Year
- 2025
- Type
- article
Data source split
- YÖKSİS YÖKSİS article record
- YÖKSİS venue Food Chemistry International
- OpenAlex OpenAlex enrichment (abstract, citations, topics)
Abstract
English (OpenAlex)
ABSTRACT Black garlic is a functional food produced by processing fresh garlic under controlled temperature and humidity conditions, characterized by its rich nutritional profile. The fermentation process during production results in significant differences between black garlic and fresh garlic, particularly in phenolic compounds, antioxidant capacity, and other bioactive components. Black garlic offers various health benefits, including antioxidant, anticancer, anti‐inflammatory, immunomodulatory, antidiabetic, and cardiovascular protective effects. Furthermore, its sweet and caramelized aroma profile is appreciated by consumers for its sensory appeal. This review examines the production process of black garlic, its bioactive components, and health effects, evaluating its potential benefits as a functional food in light of scientific evidence.
Topics
- Garlic and Onion Studies
- Pineapple and bromelain studies
- Phytochemical compounds biological activities
Primary topic Garlic and Onion Studies