Black garlic is obtained from fresh garlic (Allium sativum L.) that has been fermented under controlled conditions of high temperature and high relative humidity for long periods without any additional treatment or additives. During the thermal process, adjustments in the chemical and physicochemical composition of black garlic are produced in a variety of ranges, commonly affecting unstable sulfur compounds, free amino acids, polyphenols, and carbohydrates. The increased bioactivity of black garlic compared to fresh garlic is due to its improvements in physicochemical properties. Studies have therefore been conducted on the fundamental findings of black garlic, such as its production, bioactivity, and applications. This study aims to determine the optimum heating duration to yield black garlic products which have the characteristics of good physicochemical properties with high bioactive compound and maximum antioxidant activity. There was an increase in the bioactive compound and antioxidant activity after heat treatment significantly (p
Black garlic, black garlic bioactivity, black garlic production, antioxidant activity, total phenolic content, total flavonoid content
Improving cell transplantation by understanding and manipulating the phagocytic activity of peripheral glia.
Nazareth L, St John J, Ekberg J
Neural regeneration research. 2022; 17(2): 313-314
Integrated molecular and affiliation network analysis: Core-periphery social clustering is associated with HIV transmission patterns.
Fujimoto K, Paraskevis D, Kuo JC, Hallmark CJ, Zhao J, Hochi A, Kuhns LM, Hwang LY, Hatzakis A, Schneider JA
Social networks. 2022; 68(): 107-117
Economic Evaluation of Total Laboratory Automation in the Clinical Laboratory of a Tertiary Care Hospital.
Kim K, Lee SG, Kim TH, Lee SG
Annals of laboratory medicine. 2022; 42(1): 89-95
Significance of mitochondrial activity in neurogenesis and neurodegenerative diseases.
Ozgen S, Krigman J, Zhang R, Sun N
Neural regeneration research. 2022; 17(4): 741-747
Production of Therapeutic Single-Chain Variable Fragments (ScFv) in Pichia pastoris.
Montoliu-Gaya L, Villegas S
Methods in molecular biology (Clifton, N.J.). 2022; 2313(): 151-167