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

Author:

Kimura ShunsukeORCID,Tung Yen-Chen,Pan Min-Hsiung,Su Nan-Wei,Lai Ying-Jang,Cheng Kuan-ChenORCID

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.

1. The comparison of the contents of sugar, Amadori, and Heyns compounds in fresh and black garlic;Yuan;J Food Sci,2016

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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