Institute of Biotechnology, National Taiwan University, Taipei, Taiwan, ROC.
Graduate Institute of Food Science Technology, National Taiwan University, Taipei, Taiwan, ROC.
J Food Drug Anal. 2017 Jan;25(1):62-70. doi: 10.1016/j.jfda.2016.11.003. Epub 2016 Dec 5.
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, black garlic does not release a strong offensive flavor owing to the reduced content of allicin. Enhanced bioactivity of black garlic compared with that of fresh garlic is attributed to its changes in physicochemical properties. Studies concerning the fundamental findings of black garlic, such as its production, bioactivity, and applications, have thus been conducted. Several types of black garlic products are also available in the market with a fair selling volume. In this article, we summarize the current knowledge of changes in the components, bioactivity, production, and applications of black garlic, as well as the proposed future prospects on their possible applications as a functional food product.
黑蒜是由新鲜大蒜（Allium sativum L.）经过一段时间的发酵制成的，发酵条件为控制的高温（60-90°C）和高湿度（80-90%）。与新鲜大蒜相比，黑蒜由于蒜氨酸含量降低，不会释放出强烈的刺鼻气味。黑蒜的生物活性比新鲜大蒜增强，这归因于其物理化学性质的变化。因此，对黑蒜的基本发现，如生产、生物活性和应用等方面的研究已经进行。市场上也有几种类型的黑蒜产品，销售量相当可观。本文总结了黑蒜成分、生物活性、生产和应用的变化，以及作为功能性食品产品的可能应用的未来前景。
