Nutritional, biological, and therapeutic properties of black garlic: a critical review

Functional foods play a key role in human health and disease. Garlic (Allium sativum) is an eminent plant has been part of food since ancient times due to its high medicinal value. The unpleasant taste odor raw garlic make consumers reluctant for use. With consumer demand, the trend black getting attention worldwide. Black obtained from fresh after controlled fermentation process at humidity temperature. causes implausible changes physicochemical properties. Several vitro vivo studies have conducted elucidate effect this natural agent against different disorders it found that effective decreasing diabetic, hypercholesterolemic atherosclerosis, hyperlipidemic hypertension, inflammation, oxidative stress, cancer, neuro risks. market developing rapidly positive functionality health. In present review article, we recapitulated nutritional, chemical, bioactivity, physiochemical modifications during processing, food, use current knowledge subject, as well sensory aspects, proposed future prospects on their possible applications functional product.