TY - JOUR T1 - A Comparative Study of Black and White Allium sativum L.: Nutritional Composition and Bioactive Properties. AU - Botas,Joana, AU - Fernandes,Ângela, AU - Barros,Lillian, AU - Alves,Maria José, AU - Carvalho,Ana Maria, AU - Ferreira,Isabel C F R, Y1 - 2019/06/11/ PY - 2019/05/12/received PY - 2019/06/07/revised PY - 2019/06/09/accepted PY - 2019/6/20/entrez PY - 2019/6/20/pubmed PY - 2019/12/4/medline KW - Allium sativum L. KW - bioactive properties KW - black garlic KW - commercial/traditionally cultivated KW - nutritional value JF - Molecules (Basel, Switzerland) JO - Molecules VL - 24 IS - 11 N2 - Garlic (Allium sativum L.) has been used worldwide not only for its being a subject of dietary interest, but also for medicinal purposes, in prophylaxis, and for the treatment of diverse pathologies. New processing techniques have been developed and placed on the market in recent years to improve the organoleptic and nutritional value of food products. The present work aimed to study bulbils (cloves) of white (commercial and traditionally cultivated samples with different proveniences) and black (processed samples) garlic. All samples were compared with regard to their nutritional composition as well as their antioxidant and antimicrobial activities. Black garlic had the lowest moisture content but the highest total amount of sugars and energetic value. Black garlic also presented the highest antioxidant and antimicrobial (especially against methicillin-resistant Staphylococcus aureus) activities. Thus, black garlic, obtained by processing techniques, can be considered a promising product with high value that will be able to be exploited by the functional food/nutraceutical industry. SN - 1420-3049 UR - https://www.unboundmedicine.com/medline/citation/31212722/A_Comparative_Study_of_Black_and_White_Allium_sativum_L_:_Nutritional_Composition_and_Bioactive_Properties_ DB - PRIME DP - Unbound Medicine ER -