TY - JOUR T1 - Black garlic: A review of its biological significance. AU - Javed,Mavra, AU - Ahmed,Waqas, Y1 - 2022/09/20/ PY - 2022/08/09/revised PY - 2022/07/14/received PY - 2022/08/19/accepted PY - 2022/9/21/pubmed PY - 2023/1/6/medline PY - 2022/9/20/entrez KW - Blackgarlic KW - bioactivity KW - characteristics components KW - composition KW - garlic KW - history SP - e14394 EP - e14394 JF - Journal of food biochemistry JO - J Food Biochem VL - 46 IS - 12 N2 - Garlic has been used as a vegetable since ancient times, and it has proved versatility in preventative and therapeutic approaches. The use of garlic in the food business was restricted because of its strong flavor and harsh odor. Fermentation and different chemical processes, such as the Millard reaction and microbial fermentation, produce black garlic. Thermal processing at precise temperatures and relative humidity enhanced flavor and prolonged shelf life. This article holds the most up-to-date information about the resourcefulness and complexity of garlic processing and its biological implications. Recent findings have shown proof of the superior qualitative features and physical activities of black garlic. Before introducing this to the food market, researchers must conduct high-quality research to evaluate the changes of metabolites to achieve largest antioxidant, anticancer, anti-obesity, anti-inflammatory, immune, hepatoprotective, cardioprotective, neuroprotective, and anti-allergenic performance. Researchers should evaluate the quality, marketing, post-harvest handling, and consumption practices of black garlic. SN - 1745-4514 UR - https://www.unboundmedicine.com/medline/citation/36125851/Black_garlic:_A_review_of_its_biological_significance_ DB - PRIME DP - Unbound Medicine ER -