ReviewJournal of food and drug analysis2017
Black garlic: A critical review of its production, bioactivity, and application.
Review in Journal of food and drug analysis, 2017. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 71 papers.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
71 citing papers in PubMed.
- Trial
- SAC regulates glutathione metabolism via the Keap1/Nrf2/GPX4 signaling pathway to inhibit ferroptosis and alleviate ulcerative colitis.Scientific reports · 2026Article
- Impact of black garlic and its encapsulated form on the physicochemical properties, antioxidant potential, and aroma-active profile of wheat bread.Scientific reports · 2026Article
- Selected Factors of Quality of Raw Salami-Type Sausage Made From Meat of Two Rare Native Cattle Breeds: Polish Red and White-Backed.Food science & nutrition · 2026Article
- Unraveling phytochemistry and biofunctionality of black garlic: a systematic review.Food science and biotechnology · 2026Review
- Exploring gastroprotective effect and mechanisms of epigallocatechin gallate-impregnated black garlic in acidic ethanol-induced gastric ulcer model mice.Journal of the science of food and agriculture · 2025Article
- Effects of Black Garlic Polyphenols on the Physicochemical Characteristics, Antioxidant Activity, and Sensory Evaluation of Yogurt.Gels (Basel, Switzerland) · 2025Article
- Immunomodulatory effect of allium sativum in type 2 diabetes mellitus.World journal of experimental medicine · 2025Review
- Article
- Thermal Ageing of Black Garlic Enhances Cellular Antioxidant Potential Through the Activation of the Nrf2-Mediated Pathway.Food technology and biotechnology · 2025Article
- Dietary melanoidins as emerging functional components: interactions with gut microbiota and implications for nutritional modulation of intestinal health.Frontiers in nutrition · 2025Review
- Unraveling the neuroprotective mechanisms of elephant black garlic extract against beta amyloid peptide-induced neurotoxicity.Frontiers in nutrition · 2025Article
- Effect of Temperature Conditions on the Physicochemical Quality of Aged Black Garlic.Foods (Basel, Switzerland) · 2024Article
- A Comparative Study of LC-MS and FIA-(ESI)MS for Quantitation ofFoods (Basel, Switzerland) · 2024Article
- Black garlic exhibited hepatoprotective effect against monosodium glutamate-induced hepatotoxicity in animal model.Narra J · 2024Article
- Changes in Garlic Quality during Fermentation under Different Conditions.Foods (Basel, Switzerland) · 2024Article
- Autophagic Regulation of Adipogenesis Through TP53INP2: Insights from In Silico and In Vitro Analysis.Molecular biotechnology · 2024Article
- Anti-Cancer and Anti-Inflammatory Properties of Black Garlic.International journal of molecular sciences · 2024Review
- Effect of Conventional Humid-Dry Heating through the Maillard Reaction on Chemical Changes and Enhancement of In Vitro Bioactivities from Soy Protein Isolate Hydrolysate-Yeast Cell Extract Conjugates.Foods (Basel, Switzerland) · 2024Article
- Post-harvest processed parsnip showed improved anti-oxidative capacity and protective potential against acrolein-induced inflammationFrontiers in nutrition · 2024Article
11 more citing papers are in PubMed but not listed here.
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
6 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Black garlic is obtained from fresh garlic (Allium sativum L.) that has been fermented for a period of time at a controlled high temperature (60-90°C) under controlled high humidity (80-90%). When compared with fresh garlic, black garlic does not release a strong offensive flavor owing to the reduced content of allicin. Enhanced bioactivity of black garlic compared with that of fresh garlic is attributed to its changes in physicochemical properties. Studies concerning the fundamental findings of black garlic, such as its production, bioactivity, and applications, have thus been conducted. Several types of black garlic products are also available in the market with a fair selling volume. In this article, we summarize the current knowledge of changes in the components, bioactivity, production, and applications of black garlic, as well as the proposed future prospects on their possible applications as a functional food product.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.