Black garlic: A critical review of its production, bioactivity, and application-Reference-Cited by-同舟云学术

Black garlic: A critical review of its production, bioactivity, and application

Published:2017-01 Issue:1 Volume:25 Page:62-70
ISSN:1021-9498
Container-title:Journal of Food and Drug Analysis
language:en
Short-container-title:Journal of Food and Drug Analysis

Author:

Kimura Shunsuke^ORCID,Tung Yen-Chen,Pan Min-Hsiung,Su Nan-Wei,Lai Ying-Jang,Cheng Kuan-Chen^ORCID

Funder

National Science Council, Taiwan

Publisher

The Journal of Food and Drug Analysis (JFDA), Food and Drug Administration, Taiwan (TFDA)

Subject

Pharmacology,Food Science

Reference64 articles.

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2. Bradley C. New black magic: black garlic is new food sensation. Herald Times. Retrieved 2009-03-01, http://archive.is/http://www.heraldtimesonline.com/stories/2009/02/25/recipe.qp-1681035.sto.

3. Comparison of anti-oxidant and anti-inflammatory effects between fresh and aged black garlic extracts;Jeong;Molecules,2016

4. Induction of apoptosis by a hexane extract of aged black garlic in the human leukemic U937 cells;Park;Nutr Res Pract,2014

5. The effects of black garlic (Allium sativum) extracts on lipid metabolism in rats fed a high fat diet;Ha;Nutr Res Pract,2015

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