Acta Scientific Pharmaceutical Sciences (ASPS)(ISSN: 2581-5423)

Short Communication Volume 4 Issue 2

Black Garlic: What Do We Need to Know About It?

Ahmed A Karim*

Department of Biotechnology, P.B. Siddhartha College of Arts and Science, Vijayawada, India

*Corresponding Author: Ahmed A Karim, Department of Biotechnology, P.B. Siddhartha College of Arts and Science, Vijayawada, India.

Received: January 04, 2019; Published: January 10, 2020

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  Black Garlic (BG) is simply fresh garlic (Allium sativum L.) that has been fermented for a period of time at a high temperature under high humidity. The process turns garlic cloves dark, gives them a sweet taste, and alters their consistency to chewy and jelly-like the duration of fermentation varies depending on cultures, manufacturers, and purposes them a sweet taste, and alters their consistency to chewy and jelly-like. The duration of fermentation varies depending on cultures, manufacturers, and purposes

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References

  1. H Yuan., et al. “The comparison of the contents of sugar, Amadori, and Heyns compounds in fresh and black garlic”. Journal of Food Science 81 (2016): C1662-C1668.
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  4. YY Jeong., et al. “Comparison of anti-oxidant and anti-inflammatory effects between fresh and aged black garlic extracts”. Molecules 21 (2016): 430.
  5. C Park., et al. “Induction of apoptosis by a hexane extract of aged black garlic in the human leukemic U937 cells”. Nutrition Research and Practice 8 (2014): 132-137.
  6. AW Ha., et al. “The effects of black garlic (Allium sativum) extracts on lipid metabolism in rats fed a high fat diet”. Nutrition Research and Practice 9 (2015): 30-36.
  7. MJ Kim., et al. “Aged black garlic exerts anti-inflammatory effects by decreasing no and proinflammatory cytokine production with less cytotoxicity in LPS-stimulated RAW 264.7 macrophages and LPS-induced septicemia mice”. Journal of Medicinal Food 17 (2014): 1057-1063.
  8. JM Yoo., et al. “Anti-allergic action of aged black garlic extract in RBL-2H3 cells and passive cutaneous anaphylaxis reaction in mice”. Journal of Medicinal Food 17 (2014): 92-102.
  9. C Theisen. “What ever happened to…? Looking back to 10 years”. Journal of the National Cancer Institute 93 (2001): 1049-1050.
  10. SG Santhosha., et al. “Bioactive components of garlic and their physiological role in health maintenance: a review”. Food Bioscience 3 (2013): 59-74.
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Citation

Citation: Ahmed A Karim. “Black Garlic: What Do We Need to Know About It?" Acta Scientific Pharmaceutical Sciences 4.2 (2020): 01-03.



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