Formation, nutritional value, and enhancement of characteristic components in black garlic: A review for maximizing the goodness to humans

• Published in: Comprehensive reviews in food science and food safety Vol. 19; no. 2; pp. 801 - 834
• Main Authors: Qiu, Zhichang, Zheng, Zhenjia, Zhang, Bin, Sun‐Waterhouse, Dongxiao, Qiao, Xuguang
• Format: Journal Article
• Language: English
• Published: United States Wiley Subscription Services, Inc 01.03.2020
• Subjects: Alkaloids; Allium sativum; Antioxidants; black garlic; Carbohydrates; characteristic components; Endophytes; enhancement; Fermentation; Food processing; formation; Garlic; Immunostimulation; industrial importance; Inflammation; Lipids; Maillard reaction; Melanoidins; Metabolites; Minerals; Nutrients; nutrition; Organic acids; Oxidative stress; Polyphenols; Sulfur compounds; Vitamins; characteristic components; nutrition; black garlic; enhancement; formation; industrial importance

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 complica...