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Black Garlic


A comprehensive review of black garlic, focusing on its production, bioactivity, and applications. ​​​ Here are the most important points:

  1. Production Process:

    • Black garlic is produced by fermenting fresh garlic at high temperatures (60-90°C) and high humidity (70-90%) for a period of 10-80 days. ​​
    • The fermentation process changes the garlic's color to black, reduces its pungent odor, and gives it a sweet taste. ​​

  2. Chemical Composition:

    • Black garlic contains higher levels of antioxidants, including S-allyl cysteine (SAC), S-allyl-mercapto cysteine (SAMC), 5-hydroxymethylfurfural (5-HMF), phenols, and flavonoids compared to fresh garlic. ​​
    • The aging process increases the content of these bioactive compounds, enhancing its health benefits. ​​​

  3. Health Benefits:

    • Antioxidant Properties: Black garlic has strong antioxidant properties, which help in scavenging free radicals and reducing oxidative stress. ​​​
    • Anti-inflammatory Effects: It reduces the production of pro-inflammatory cytokines and inhibits pathways like NF-κB, MAPK, and Akt/mTOR, which are involved in inflammation. ​​​
    • Anti-cancer Properties: Black garlic induces apoptosis in cancer cells, inhibits cell proliferation, and has anti-angiogenic properties. ​​ It is effective against various cancers, including breast, colon, liver, and gastric cancers. ​
    • Cardiovascular Benefits: It helps in reducing blood pressure, improving lipid profiles, and preventing atherosclerosis. ​​
    • Neuroprotective Effects: Black garlic protects against neurodegenerative diseases by reducing oxidative stress and inflammation in the brain. ​
    • Other Benefits: It has hepatoprotective, nephroprotective, anti-diabetic, and anti-obesity properties. ​​

  4. Applications:

    • Black garlic is used as a functional food product due to its enhanced bioactivity and health benefits. ​​​
    • It is also being explored for its potential in therapeutic applications for various diseases. ​​​

  5. Research and Future Prospects:

    • Ongoing research aims to optimize the production process, understand the mechanisms of its health benefits, and explore its potential in clinical applications. ​
    • Further studies are needed to standardize the production process and confirm the therapeutic effects of black garlic in human studies. ​

Overall, black garlic is a valuable food product with numerous health benefits, making it a promising candidate for functional foods and therapeutic applications. ​​​

  1. 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. ​ Available online at: http://www.jfda-online.com. ​ Retrieved from http://dx.doi.org/10.1016/j.jfda.2016.11.003 ​​​

  2. Ahmed, T., & Wang, C.-K. (2021). Black Garlic and Its Bioactive Compounds on Human Health Diseases: A Review. ​​​ Molecules, 26(16), 5028. https://doi.org/10.3390/molecules26165028 ​

  3. Stępień, A. E., Trojniak, J., & Tabarkiewicz, J. (2024). Anti-Cancer and Anti-Inflammatory Properties of Black Garlic. ​​ International Journal of Molecular Sciences, 25(3), 1801. https://doi.org/10.3390/ijms25031801 ​

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