Abstract

A RECENT REVIEW ON PHYTOCHEMICAL CONSTITUENTS AND MEDICINAL PROPERTIES OF BLACK GARLIC (ALLIUM SATIVUM L.)

*Surendar Kumar, Abhishek Chandel, Nancy Sharma, Rohit, Abhishek

ABSTRACT

This review is focused on processing and biological activity and nutritional benefits of Black garlic. Black garlic can also help lower level of cholesterol and triglycerides which in turn reduces the risks of heart diseases and many other diseases. Many studies shown that the Antioxidant properties of Black garlic can help to fight against cancers. One study also shown that it can help in prevention and can reduce the growth of colon cancer. Black garlic unlike the fresh garlic has a very sweet and aromatic taste and odour and its use should be promoted all over the world due to its biological effects. The objective is Promote the use of Black garlic. Study the benefits of Black garlic over the normal garlic. Helpful in reduction of risks of many diseases. Understanding the production process of Black garlic.

Keywords: Production, Factors, Chemical constituents, Phytochemical modification, Bioactive properties.