History of black vegetables and fruits
Black garlic is obtained from fresh garlic (Allium sativum L.) that has been fermented over a period of time at a controlled high temperature (60-90°C) and a controlled high humidity (80-90%). Compared to fresh garlic, black garlic does not develop a strong aftertaste due to its lower allicin content. The higher bioactivity of black garlic compared to fresh garlic is attributed to the altered physicochemical properties. Thus, studies have been conducted on the basic findings of black garlic, such as its production, bioactivity and applications.
The long history of garlic use in food, as well as acute, chronic, and inhalation studies, although limited, have not shown credible adverse biological effects. The exact origins of BG are unknown and controversial. However, BG has been consumed for centuries in South Korea, Japan, and Thailand and was introduced to Taiwan and other countries about 10 years ago. In recent years, top chefs have drawn much attention to BG, using it to flavor chicken, fish, soup and risotto.
Compared to fresh garlic, BG does not give off a strong sulfurous flavor due to the lower content of allicin, which has been converted into antioxidant compounds such as bioactive alkaloids and flavonoids during the aging process. The changes in physicochemical properties are the main reasons for the increased bioactivity of BG compared to fresh garlic. In addition to daily consumption, several studies have reported that BG extract has multiple functions, such as antioxidant, anti-allergy, anti-diabetic, anti-inflammatory, and anti-carcinogenic effects. In 1990, the Designer Foods Program listed garlic at the top of its anticancer candidates. Although the Designer Foods Program is no longer in existence, scientists are still searching for the so-called bioactive components in various foods.