TY - JOUR T1 - Black Garlic and Its Bioactive Compounds on Human Health Diseases: A Review. AU - Ahmed,Tanvir, AU - Wang,Chin-Kun, Y1 - 2021/08/19/ PY - 2021/07/01/received PY - 2021/08/09/revised PY - 2021/08/12/accepted PY - 2021/8/27/entrez PY - 2021/8/28/pubmed PY - 2021/9/8/medline KW - bioavailability KW - black garlic KW - health benefits KW - health diseases JF - Molecules (Basel, Switzerland) JO - Molecules VL - 26 IS - 16 N2 - 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. SN - 1420-3049 UR - https://www.unboundmedicine.com/medline/citation/34443625/Black_Garlic_and_Its_Bioactive_Compounds_on_Human_Health_Diseases:_A_Review_ DB - PRIME DP - Unbound Medicine ER -