Effects and mechanism of free amino acids on browning in the processing of black garlic.
Sign Up to like & getrecommendations! Published in 2019 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.9707
Abstract: BACKGROUND Black garlic is produced by heating raw garlic at a high temperature for a long time without any additives. The thermal processing induces many chemical reactions, such as the Maillard reaction, which causes the… read more here.
Keywords: amino; amino acids; neutral polysaccharide; garlic neutral ... See more keywords
Black garlic: A critical review of its production, bioactivity, and application.
Sign Up to like & getrecommendations! Published in 2017 at "Journal of food and drug analysis"
DOI: 10.1016/j.jfda.2016.11.003
Abstract: Black garlic is obtained from fresh garlic (Allium sativum L.) that has been fermented for a period of time at a controlled high temperature (60-90°C) under controlled high humidity (80-90%). When compared with fresh garlic,… read more here.
Keywords: production bioactivity; bioactivity; fresh garlic; black garlic ... See more keywords
Potential contribution of Amadori compounds to antioxidant and angiotensin I converting enzyme inhibitory activities of raw and black garlic
Sign Up to like & getrecommendations! Published in 2020 at "Lwt - Food Science and Technology"
DOI: 10.1016/j.lwt.2020.109553
Abstract: Abstract Black garlic extracts had higher antioxidant and angiotensin I converting enzyme (ACE) inhibitory potential than raw garlic extracts. Black garlic extract contained large amounts of Amadori compounds (ACs), especially N-(1-deoxy-D-fructos-1-yl)- l -arginine (Fru-Arg) (1.0–5.0 mg/g),… read more here.
Keywords: antioxidant angiotensin; amadori compounds; converting enzyme; angiotensin converting ... See more keywords
Comparative UHPLC-Q-Orbitrap HRMS-Based Metabolomics Unveils Biochemical Changes of Black Garlic during Aging Process.
Sign Up to like & getrecommendations! Published in 2020 at "Journal of agricultural and food chemistry"
DOI: 10.1021/acs.jafc.0c04451
Abstract: Aged black garlic (BG) is a functional food in global markets; however, very few studies have ventured into comprehensive profiling of BG metabolomes during the aging process. Herein, we exploited UHPLC-Orbitrap HRMS for a comparative… read more here.
Keywords: biochemical changes; orbitrap hrms; aging process; uhplc orbitrap ... See more keywords
In Vitro Colonic Fermentation of (Poly)phenols and Organosulfur Compounds of Fresh and Black Garlic.
Sign Up to like & getrecommendations! Published in 2022 at "Journal of agricultural and food chemistry"
DOI: 10.1021/acs.jafc.1c08081
Abstract: The beneficial properties associated with garlic consumption have been related to the presence of bioactive compounds including (poly)phenols and organosulfur compounds (OSCs). This study aims to assess the effect of in vitro colonic fermentation on… read more here.
Keywords: vitro; poly phenols; fermentation; fresh black ... See more keywords
Preparation of S-Allylcysteine-Enriched Black Garlic Juice and Its Antidiabetic Effects in Streptozotocin-Induced Insulin-Deficient Mice.
Sign Up to like & getrecommendations! Published in 2017 at "Journal of agricultural and food chemistry"
DOI: 10.1021/acs.jafc.6b04948
Abstract: S-Allylcysteine (SAC), produced in large amounts during the aging process of garlic via enzymatic hydrolysis, is known as a key compound responsible for the multiple pharmacological activities of aged black garlic. This study investigated the… read more here.
Keywords: garlic juice; aging process; black garlic; allylcysteine ... See more keywords
Black Garlic Improves Heart Function in Patients With Coronary Heart Disease by Improving Circulating Antioxidant Levels
Sign Up to like & getrecommendations! Published in 2018 at "Frontiers in Physiology"
DOI: 10.3389/fphys.2018.01435
Abstract: Background: Black garlic (BG) has many health-promoting properties. Objectives: We aimed to explore the clinical effects of BG on chronic heart failure (CHF) in patients with coronary heart disease (CHD). Design: The main components of… read more here.
Keywords: heart; group; antioxidant levels; function ... See more keywords
Black Garlic and Thiosulfinate-Enriched Extracts as Adjuvants to Ceftriaxone Treatment in a Rat Peritonitis Model of Sepsis
Sign Up to like & getrecommendations! Published in 2022 at "Biomedicines"
DOI: 10.3390/biomedicines10123095
Abstract: To date, there have been no new drugs or adjuvants able to decrease both morbidity and mortality in the context of sepsis and septic shock. Our objective was to evaluate the use of thiosulfinate-enriched Allium… read more here.
Keywords: sepsis; group; thiosulfinate enriched; black garlic ... See more keywords
Effect of Thermal Processes on S-Allyl Cysteine Content in Black Garlic
Sign Up to like & getrecommendations! Published in 2023 at "Foods"
DOI: 10.3390/foods12061227
Abstract: As a key component of black garlic (BG) products, S-allyl cysteine (SAC) is useful in reducing oxidative stress and inflammation. Several BG products with a high SAC content have been developed by thermal processing; however,… read more here.
Keywords: sac content; sac; allyl cysteine; high sac ... See more keywords
Effect of Black Garlic on Microbiological Properties, Lipid Oxidation, Residual Nitrite, Nitrosamine Formation and Sensory Characteristics in a Semi-Dry Fermented Sausage
Sign Up to like & getrecommendations! Published in 2023 at "Foods"
DOI: 10.3390/foods12071545
Abstract: This study was conducted with the aim of determining the effects of different black garlic (BG) levels (1%, 2% and 3%) on quality characteristics of a semi-dry fermented sausage (heat-treated sucuk). In addition, the effect… read more here.
Keywords: semi dry; fermented sausage; dry fermented; effect ... See more keywords
Anti-Inflammatory and Vasorelaxant Effects Induced by an Aqueous Aged Black Garlic Extract Supplemented with Vitamins D, C, and B12 on Cardiovascular System
Sign Up to like & getrecommendations! Published in 2023 at "Foods"
DOI: 10.3390/foods12071558
Abstract: Multiple studies demonstrated biological activities of aged black garlic, including anti-inflammatory, antioxidant, and cardioprotective effects. We aimed to investigate the protective effects of an aged black garlic water extract (ABGE) alone or in association with… read more here.
Keywords: formulation; vitamins b12; aged black; black garlic ... See more keywords