In 1990, Designer Foods Program listed garlic at the top of cancer-ﬁghting candidates. Theisen C. What ever happened to…? Looking back to years. Natl Cancer Inst 2001; 93:1049-50.
The enhanced biological activity of Aged Black Garlic when compared with fresh garlic lies in the conversion of phytochemical compounds during the aging process. The chemical compounds of Aged Black Garlic are complicated, and the quality of its products depends on the manufacturing process. Nevertheless, Black Garlic contains much more functional compounds such as S-allylcysteine (SAC) than fresh garlic.
The biological activities recognised with Aged Black Garlic include:
- Alleviating dyslipidemia
Kimura S, Tung YC, Pan MH, et al. Black garlic: A critical review of its production, bioactivity, and application. Journal of Food and Drug Analysis. 2017 Jan;25(1):62-70. DOI: 10.1016/j.jfda.2016.11.003.