Exploring gastroprotective effect and mechanisms of epigallocatechin gallate‐impregnated black garlic in acidic ethanol‐induced gastric ulcer model mice
Sign Up to like & getrecommendations! Published in 2025 at "Journal of the Science of Food and Agriculture"
DOI: 10.1002/jsfa.70109
Abstract: Peptic ulcers, particularly gastric ulcers (GUs), are multifactorial disorders with unclear mechanisms. Black garlic (BG) has shown gastroprotective effects. This study evaluated the effects of BG and epigallocatechin gallate‐impregnated BG (EG) in acidic ethanol (AE)‐induced… read more here.
Keywords: ethanol induced; model mice; acidic ethanol; gallate impregnated ... See more keywords
Volatile profiles of raw, golden, and black garlic and their sensory impact in garlic rice.
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DOI: 10.1002/jsfa.70309
Abstract: BACKGROUND Golden and black garlic are produced through controlled thermal processing, leading to modifications in physicochemical properties, bioactive compounds, and volatile profiles. These transformations create distinct sensory attributes compared to raw garlic and influence consumer… read more here.
Keywords: volatile profiles; rice; raw golden; garlic rice ... See more keywords
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
Comparative phytochemical analysis and bioactive potential of white and black garlic
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DOI: 10.1038/s41598-025-03843-6
Abstract: The phenolic and organosulfur compound profiles of black garlic samples produced at different temperatures, humidity and durations were determined using liquid chromatography-electrospray tandem mass spectrometry (LC–ESI-MS/MS) and their bioactive properties were compared with those of… read more here.
Keywords: garlic samples; phytochemical analysis; white garlic; comparative phytochemical ... See more keywords
Processing-induced modifications in bioactive compounds of black garlic: a comparative analysis with white garlic
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DOI: 10.15586/ijfs.v37i1.2877
Abstract: This study aimed to examine the differences in chemical and bioactive components between black garlic and white garlic under various processing conditions. The processing conditions significantly lowered the pH of black garlic while increasing its… read more here.
Keywords: processing induced; white garlic; analysis; black garlic ... See more keywords
Thermal Ageing of Black Garlic Enhances Cellular Antioxidant Potential Through the Activation of the Nrf2-Mediated Pathway
Sign Up to like & getrecommendations! Published in 2025 at "Food Technology and Biotechnology"
DOI: 10.17113/ftb.63.01.25.8474
Abstract: SUMMARY Research background Oxidative stress plays a crucial role in different diseases, including chronic hepatitis, cirrhosis and liver cancer, which are a major cause of mortality worldwide. Liver cell injury resulting from oxidative stress contributes… read more here.
Keywords: ageing black; garlic; thermal ageing; black garlic ... See more keywords