ABSTRACT

Functional foods play a key role in human health and disease. Garlic (Allium sativum) is an eminent plant and has been part of food since ancient times due to its high medicinal food value. The unpleasant taste and odor of raw garlic make consumers reluctant for its use. With consumer demand, the trend for black garlic is getting attention worldwide. Black garlic is obtained from fresh garlic after a controlled fermentation process at high humidity and temperature. The fermentation process causes implausible changes in its physicochemical properties. Several in vitro and in vivo studies have been conducted to elucidate the effect of this natural agent against different health disorders and it has been found that black garlic is an effective in decreasing diabetic, hypercholesterolemic atherosclerosis, hyperlipidemic hypertension, inflammation, oxidative stress, cancer, and different neuro risks. The market for black garlic is developing rapidly to its positive functionality for human health. In the present review article, we have recapitulated the nutritional, chemical, bioactivity, physiochemical modifications during processing, food, and medicinal use and current knowledge of the subject, as well as the sensory aspects, and proposed future prospects on their possible applications as a functional food product.

摘要

功能性食品在人类健康和疾病中起着关键作用。大蒜（Allium sativum)是一种著名的植物，由于具有很高的药用价值，自古就成为食物的一部分。生大蒜令人不快的味道和气味使消费者不愿使用。随着消费者的需求，黑蒜的趋势在世界范围内受到关注。黑蒜是在高湿度和温度下经过受控发酵过程后从新鲜大蒜中获得的。发酵过程会导致其理化性质发生难以置信的变化。已经进行了几项体外和体内研究，以阐明这种天然药物对不同健康障碍的作用，并且发现黑蒜可有效减少糖尿病、高胆固醇血症动脉粥样硬化、高血脂性高血压、炎症、氧化应激、癌症、以及不同的神经风险。黑蒜市场正在迅速发展，其对人类健康的积极作用。在本综述文章中，我们概括了加工、食品和药用过程中的营养、化学、生物活性、理化修饰以及该主题的当前知识以及感官方面，并提出了其可能应用的未来前景。功能性食品。