Black garlic (BG) is essentially a processed food and obtained through the transformation of fresh garlic (FG) (Allium sativum L.) via a range of chemical reactions (including the Maillard reaction) and microbial fermentation. This review provides the up‐to‐date knowledge of the dynamic and complicated changes in major components during the conversion of FG to BG, including moisture, lipids, carbohydrates (such as sugars), proteins, organic acids, organic sulfur compounds, alkaloids, polyphenols, melanoidins, 5‐hydroxymethylfurfural, vitamins, minerals, enzymes, and garlic endophytes. The obtained evidence confirms that BG has several advantages over FG in certain product attributes and biological properties (especially antioxidant activity), and the factors affecting the quality of BG include the type and characteristics of FG and processing technologies and methods (especially pretreatments, and processing temperature and humidity). The interactions among garlic components, and between garlic nutrients and microbes, as well as the interplay between pretreatment and main manufacturing process, all determine the sensory and nutritional qualities of BG. Before BG is marketed as a novel snack or functional food, more research is required to fill the knowledge gaps related to quantitative monitoring of the changes in metabolites (especially those taste‐active and/or biological‐active substances) during BG manufacturing to maximize BG's antioxidant, anticancer, antiobesity, anti‐inflammatory, immunostimulatory, anti‐allergic, hepatoprotective, cardioprotective and oxidative stress‐/hangover syndrome‐reducing functions, and beneficial effects on memory/nervous systems. Assessments of the quality, efficacy, and safety of BG should be performed considering the impacts of BG production conditions, postproduction handling, and intake methods.

中文翻译：

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黑蒜中特征成分的形成、营养价值和增强：最大化对人类有益的综述

黑蒜（BG）本质上是一种加工食品，通过新鲜大蒜（FG）（Allium sativumL.) 通过一系列化学反应（包括美拉德反应）和微生物发酵。本综述提供了 FG 向 BG 转化过程中主要成分的动态和复杂变化的最新知识，包括水分、脂质、碳水化合物（如糖）、蛋白质、有机酸、有机硫化合物、生物碱、多酚、类黑素、5-羟甲基糠醛、维生素、矿物质、酶和大蒜内生菌。获得的证据证实，BG 在某些产品属性和生物学特性（特别是抗氧化活性）上比 FG 具有若干优势，影响 BG 质量的因素包括 FG 的类型和特性以及加工技术和方法（尤其是预处理、加工温度和湿度）。大蒜成分之间的相互作用，大蒜营养成分与微生物之间的相互作用，以及预处理和主要制造过程之间的相互作用，都决定了BG的感官和营养品质。在 BG 作为一种新型零食或功能性食品上市之前，需要更多的研究来填补与 BG 制造过程中代谢物（尤其是那些呈味和/或生物活性物质）变化的定量监测相关的知识空白，以最大限度地发挥 BG 的作用。抗氧化、抗癌、抗肥胖、抗炎、免疫刺激、抗过敏、保肝、心脏保护和氧化应激/宿醉综合征减轻功能，以及对记忆/神经系统的有益作用。评估质量、功效、