Black garlic is derived from raw white garlic (Allium sativum L.) which is modified by treating it with highly controlled temperature and humidity. Black garlic contains a high amount of antioxidants than that of white garlic, thus it possesses higher capacity of anti-oxidative activity. Despite derived from similar species, black and white garlic have some differences in term of physicochemical properties and phytochemical constituents hence affecting the pharmacological activities. In the current review, the physicochemical properties, phytochemical constituents and the pharmacological activities of the black garlic are reviewed and summarized from the recent scientific findings. It is aimed at providing a concise review regarding the selected topics to facilitate understanding and providing information related to black garlic. The references from the current review were gathered from a number of databases and resource providers which include Pub Chem, Pub Med (National Center for Biotechnology Information, NCBI), Scopus (Elsevier), Web of Science (Clarivate Analytics), SpringerLink (Springer) and Google Scholar (Google). From the current review, black garlic has been proven to be a promising plant-derived remedy owing to its phytochemical constituents and pharmacological activities. The information from this review is useful to provide a concise yet comprehensive background on black garlic usefulness in complementary medicines.
Key words: Allium sativum L.; Black garlic; Pharmacological activities; Phytochemistry
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