A New Functional Food: Black (Fermented) Garlic
Year: 2023
Type: article
Abstract: Vegetables are important compounds that are placed in the human nourishment. The consumption of raw garlic (Allium sativum L.) which belongs to the genus Allium is limited due to its unique characteristic taste and smell. Studies in recent years have focused on removing the aftertaste an smell of raw garlic. The odor left by garlic after eating on studies have focused on conducted eliminating the in last years. Black garlic is one of the products produced to eliminate the smell of garlic. Black garlic is a functional food product obtained by fermenting white garlic under suitable temperature and humidity conditions. Thus, the undesirable taste and odor of garlic is eliminated, and there are positive developments in nutritional value. Black garlic has shown a positive effect against many diseases such as cancer, diabetes, obesity, and cardiovascular diseases, and it also has antiallergic and antimicrobial effects. Although this product, which is new in most countries, is not known much in our country, its consumption is quite limited. In this review, general information about black garlic such as composition and effects on human health is given.
Authors: İhsan Güngör ŞAT, Halil İbrahim BINICI
Language: English
Topic: Garlic and Onion Studies
Subfield: Plant Science
Domain: Life Sciences
Open Access status: diamond
OpenAlex ID: W4362498043