Ryu Ji Hyeon, Kang Dawon
Department of Convergence Medical Science, Gyeongsang National University, Jinju 52727, Korea.
Department of Physiology and Institute of Health Sciences, College of Medicine, Gyeongsang National University, Jinju 52727, Korea.
Molecules. 2017 Jun 1;22(6):919. doi: 10.3390/molecules22060919.
Garlic (Allium sativum) has been used as a medicinal food since ancient times. However, some people are reluctant to ingest raw garlic due to its unpleasant odor and taste. Therefore, many types of garlic preparations have been developed to reduce these attributes without losing biological functions. Aged black garlic (ABG) is a garlic preparation with a sweet and sour taste and no strong odor. It has recently been introduced to Asian markets as a functional food. Extensive in vitro and in vivo studies have demonstrated that ABG has a variety of biological functions such as antioxidant, anti-inflammatory, anti-cancer, anti-obesity, anti-diabetic, anti-allergic, cardioprotective, and hepatoprotective effects. Recent studies have compared the biological activity and function of ABG to those of raw garlic. ABG shows lower anti-inflammatory, anti-coagulation, immunomodulatory, and anti-allergic effects compared to raw garlic. This paper reviews the physicochemical properties, biological activity, health benefits, adverse effects, and general limitations of ABG.
大蒜（Allium sativum）自古以来就被用作药用食物。然而，由于其难闻的气味和味道，一些人不愿食用生蒜。因此，人们开发了多种大蒜制品来减少这些特性，同时又不丧失其生物学功能。黑蒜是一种具有酸甜口味且无强烈气味的大蒜制品。它最近作为功能性食品被引入亚洲市场。广泛的体外和体内研究表明，黑蒜具有多种生物学功能，如抗氧化、抗炎、抗癌、抗肥胖、抗糖尿病、抗过敏、心脏保护和肝脏保护作用。最近的研究比较了黑蒜与生蒜的生物活性和功能。与生蒜相比，黑蒜的抗炎、抗凝血、免疫调节和抗过敏作用较低。本文综述了黑蒜的理化性质、生物活性、健康益处、不良反应及一般局限性。
