Physicochemical Properties, Biological Activity, Health Benefits, and General Limitations of Aged Black Garlic: A Review
Garlic (Allium sativum) has been used as a medicinal food since ancient times. However, some people are reluctant to ingest raw garlic due to its unpleasant odor and taste. Therefore, many types of garlic preparations have been developed to reduce these attributes without losing biological functions...
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| Format: | Article |
| Language: | English |
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MDPI AG
2017-06-01
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| Series: | Molecules |
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| Online Access: | http://www.mdpi.com/1420-3049/22/6/919 |
| _version_ | 1819230765386301440 |
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| author | Ji Hyeon Ryu Dawon Kang |
| author_facet | Ji Hyeon Ryu Dawon Kang |
| author_sort | Ji Hyeon Ryu |
| collection | DOAJ |
| description | Garlic (Allium sativum) has been used as a medicinal food since ancient times. However, some people are reluctant to ingest raw garlic due to its unpleasant odor and taste. Therefore, many types of garlic preparations have been developed to reduce these attributes without losing biological functions. Aged black garlic (ABG) is a garlic preparation with a sweet and sour taste and no strong odor. It has recently been introduced to Asian markets as a functional food. Extensive in vitro and in vivo studies have demonstrated that ABG has a variety of biological functions such as antioxidant, anti-inflammatory, anti-cancer, anti-obesity, anti-diabetic, anti-allergic, cardioprotective, and hepatoprotective effects. Recent studies have compared the biological activity and function of ABG to those of raw garlic. ABG shows lower anti-inflammatory, anti-coagulation, immunomodulatory, and anti-allergic effects compared to raw garlic. This paper reviews the physicochemical properties, biological activity, health benefits, adverse effects, and general limitations of ABG. |
| first_indexed | 2024-12-23T11:34:16Z |
| format | Article |
| id | doaj.art-4307f476c86e4ef7ba4f5b823022cfe9 |
| institution | Directory Open Access Journal |
| issn | 1420-3049 |
| language | English |
| last_indexed | 2024-12-23T11:34:16Z |
| publishDate | 2017-06-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Molecules |
| spelling | doaj.art-4307f476c86e4ef7ba4f5b823022cfe92022-12-21T17:48:41ZengMDPI AGMolecules1420-30492017-06-0122691910.3390/molecules22060919molecules22060919Physicochemical Properties, Biological Activity, Health Benefits, and General Limitations of Aged Black Garlic: A ReviewJi Hyeon Ryu0Dawon Kang1Department of Convergence Medical Science, Gyeongsang National University, Jinju 52727, KoreaDepartment of Convergence Medical Science, Gyeongsang National University, Jinju 52727, KoreaGarlic (Allium sativum) has been used as a medicinal food since ancient times. However, some people are reluctant to ingest raw garlic due to its unpleasant odor and taste. Therefore, many types of garlic preparations have been developed to reduce these attributes without losing biological functions. Aged black garlic (ABG) is a garlic preparation with a sweet and sour taste and no strong odor. It has recently been introduced to Asian markets as a functional food. Extensive in vitro and in vivo studies have demonstrated that ABG has a variety of biological functions such as antioxidant, anti-inflammatory, anti-cancer, anti-obesity, anti-diabetic, anti-allergic, cardioprotective, and hepatoprotective effects. Recent studies have compared the biological activity and function of ABG to those of raw garlic. ABG shows lower anti-inflammatory, anti-coagulation, immunomodulatory, and anti-allergic effects compared to raw garlic. This paper reviews the physicochemical properties, biological activity, health benefits, adverse effects, and general limitations of ABG.http://www.mdpi.com/1420-3049/22/6/919aged black garlicallicinantioxidantsblack garlicpyruvatesugar |
| spellingShingle | Ji Hyeon Ryu Dawon Kang Physicochemical Properties, Biological Activity, Health Benefits, and General Limitations of Aged Black Garlic: A Review Molecules aged black garlic allicin antioxidants black garlic pyruvate sugar |
| title | Physicochemical Properties, Biological Activity, Health Benefits, and General Limitations of Aged Black Garlic: A Review |
| title_full | Physicochemical Properties, Biological Activity, Health Benefits, and General Limitations of Aged Black Garlic: A Review |
| title_fullStr | Physicochemical Properties, Biological Activity, Health Benefits, and General Limitations of Aged Black Garlic: A Review |
| title_full_unstemmed | Physicochemical Properties, Biological Activity, Health Benefits, and General Limitations of Aged Black Garlic: A Review |
| title_short | Physicochemical Properties, Biological Activity, Health Benefits, and General Limitations of Aged Black Garlic: A Review |
| title_sort | physicochemical properties biological activity health benefits and general limitations of aged black garlic a review |
| topic | aged black garlic allicin antioxidants black garlic pyruvate sugar |
| url | http://www.mdpi.com/1420-3049/22/6/919 |
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