Black garlic: A critical review of its production, bioactivity, and application.
J Food Drug Anal. 2017 01; 25(1):62-70.JF

Abstract

Black garlic is obtained from fresh garlic (Allium sativum L.) that has been fermented for a period of time at a controlled high temperature (60-90°C) under controlled high humidity (80-90%). When compared with fresh garlic, black garlic does not release a strong offensive flavor owing to the reduced content of allicin. Enhanced bioactivity of black garlic compared with that of fresh garlic is attributed to its changes in physicochemical properties. Studies concerning the fundamental findings of black garlic, such as its production, bioactivity, and applications, have thus been conducted. Several types of black garlic products are also available in the market with a fair selling volume. In this article, we summarize the current knowledge of changes in the components, bioactivity, production, and applications of black garlic, as well as the proposed future prospects on their possible applications as a functional food product.

Links

PMC Free PDF

Authors+Show Affiliations

Kimura S

Institute of Biotechnology, National Taiwan University, Taipei, Taiwan, ROC.

Tung YC

Institute of Biotechnology, National Taiwan University, Taipei, Taiwan, ROC. Graduate Institute of Food Science Technology, National Taiwan University, Taipei, Taiwan, ROC.

Pan MH

Graduate Institute of Food Science Technology, National Taiwan University, Taipei, Taiwan, ROC.

Su NW

Department of Agricultural Chemistry, National Taiwan University, Taipei, Taiwan, ROC.

Lai YJ

Department of Food Science, National Quemoy University, Quemoy County, Taiwan, ROC.

Cheng KC

Institute of Biotechnology, National Taiwan University, Taipei, Taiwan, ROC. Graduate Institute of Food Science Technology, National Taiwan University, Taipei, Taiwan, ROC. Department of Medical Research, China Medical University Hospital, China Medical University, Taichung, Taiwan, ROC.

MeSH

GarlicHot TemperatureHumidityPlant Extracts

Pub Type(s)

Journal Article

Review

Language

eng

PubMed ID

28911544

Citation

Kimura, Shunsuke, et al. "Black Garlic: a Critical Review of Its Production, Bioactivity, and Application." Journal of Food and Drug Analysis, vol. 25, no. 1, 2017, pp. 62-70.

Kimura S, Tung YC, Pan MH, et al. Black garlic: A critical review of its production, bioactivity, and application. J Food Drug Anal. 2017;25(1):62-70.

Kimura, S., Tung, Y. C., Pan, M. H., Su, N. W., Lai, Y. J., & Cheng, K. C. (2017). Black garlic: A critical review of its production, bioactivity, and application. Journal of Food and Drug Analysis, 25(1), 62-70. https://doi.org/10.1016/j.jfda.2016.11.003

Kimura S, et al. Black Garlic: a Critical Review of Its Production, Bioactivity, and Application. J Food Drug Anal. 2017;25(1):62-70. PubMed PMID: 28911544.

* Article titles in AMA citation format should be in sentence-case

TY - JOUR T1 - Black garlic: A critical review of its production, bioactivity, and application. AU - Kimura,Shunsuke, AU - Tung,Yen-Chen, AU - Pan,Min-Hsiung, AU - Su,Nan-Wei, AU - Lai,Ying-Jang, AU - Cheng,Kuan-Chen, Y1 - 2016/12/05/ PY - 2016/09/29/received PY - 2016/11/07/revised PY - 2016/11/07/accepted PY - 2017/9/16/entrez PY - 2017/9/16/pubmed PY - 2017/12/20/medline KW - black garlic KW - black garlic application KW - black garlic bioactivity KW - black garlic production KW - fermentation SP - 62 EP - 70 JF - Journal of food and drug analysis JO - J Food Drug Anal VL - 25 IS - 1 N2 - Black garlic is obtained from fresh garlic (Allium sativum L.) that has been fermented for a period of time at a controlled high temperature (60-90°C) under controlled high humidity (80-90%). When compared with fresh garlic, black garlic does not release a strong offensive flavor owing to the reduced content of allicin. Enhanced bioactivity of black garlic compared with that of fresh garlic is attributed to its changes in physicochemical properties. Studies concerning the fundamental findings of black garlic, such as its production, bioactivity, and applications, have thus been conducted. Several types of black garlic products are also available in the market with a fair selling volume. In this article, we summarize the current knowledge of changes in the components, bioactivity, production, and applications of black garlic, as well as the proposed future prospects on their possible applications as a functional food product. SN - 2224-6614 UR - https://www.unboundmedicine.com/medline/citation/28911544/Black_garlic:_A_critical_review_of_its_production,_bioactivity,_and_application. DB - PRIME DP - Unbound Medicine ER -

Tags

Black garlic: A critical review of its production, bioactivity, and application.J Food Drug Anal. 2017 01; 25(1):62-70.JF