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Physicochemical Characterization and Biological Activities of Black and White Garlic: In Vivo and In Vitro Assays
(MDPI, 2019)
White and three types of black garlic (13, 32, and 45 days of aging, named 0C1, 1C2, and 2C1, respectively) were selected to study possible differences in their nutraceutic potential. For this purpose, garlic were ...
Influence of Variety and Storage Time of Fresh Garlic on the Physicochemical and Antioxidant Properties of Black Garlic
(MDPI, 2019)
Black garlic is made from the fresh kind, submitting it to a controlled temperature (~65 C)
and humidity (>85 C) for a prolonged period of time. The aim of this study was to assess the
di erences in the process and in ...
Bioavailability of organosulfur compounds after the ingestion of black garlic by healthy humans
(MDPI, 2023)
The consumption of black garlic has been related to a decreased risk of many human diseases due to the presence of phytochemicals such as organosulfur compounds (OSCs). However, information on the metabolization of these ...