ArticleFoods (Basel, Switzerland)2019
Physicochemical Characterization and Biological Activities of Black and White Garlic: In Vivo and In Vitro Assays.
Article in Foods (Basel, Switzerland), 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 14 papers.
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Who cites it
14 citing papers in PubMed.
- Plant-Derived Anti-Cancer Therapeutics and Biopharmaceuticals.Bioengineering (Basel, Switzerland) · 2024Review
- Comparative analysis of chemical elements and metabolites in diverse garlic varieties based on metabolomics and ionomics.Food science & nutrition · 2024Article
- Black garlic exhibited hepatoprotective effect against monosodium glutamate-induced hepatotoxicity in animal model.Narra J · 2024Article
- Anti-Cancer and Anti-Inflammatory Properties of Black Garlic.International journal of molecular sciences · 2024Review
- Psychochemical changes and functional properties of organosulfur and polysaccharide compounds of black garlic (Current research in food science · 2024Review
- Quality Assessment of Minced Poultry Products Including Black Fermented Garlic.Foods (Basel, Switzerland) · 2023Article
- A review of the bioactive properties of Mongolian plants, with a focus on their potential as natural food preservatives.Food science & nutrition · 2023Review
- Effect of dietary garlic (Veterinary world · 2023Review
- Anti-Inflammatory and Vasorelaxant Effects Induced by an Aqueous Aged Black Garlic Extract Supplemented with Vitamins D, C, and B12 on Cardiovascular System.Foods (Basel, Switzerland) · 2023Article
- The Use of a Thermal Process to Produce Black Garlic: Differences in the Physicochemical and Sensory Characteristics Using Seven Varieties of Fresh Garlic.Foods (Basel, Switzerland) · 2021Article
- Article
- Antioxidant, Antimicrobial and Antiviral Properties of Herbal Materials.Antioxidants (Basel, Switzerland) · 2020Review
- Effect of diallyl disulfide and garlic oil on different human astrocytoma cell lines.Biomedical reports · 2020Article
- The Health Benefits of Fruits and Vegetables.Foods (Basel, Switzerland) · 2020Article
Corrections and comments
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Authors and funding
9 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
White and three types of black garlic (13, 32, and 45 days of aging, named 0C1, 1C2, and 2C1, respectively) were selected to study possible differences in their nutraceutic potential. For this purpose, garlic were physicochemically characterized (Brix, pH, aW, L, polyphenol, and antioxidant capacity), and both in vivo and in vitro assays were carried out. Black garlic samples showed higher polyphenol content and antioxidant capacity than the white ones. The biological assays showed that none of the samples (neither raw nor black garlic) produced toxic effects in the
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