{"id":8187,"date":"2025-10-30T00:26:47","date_gmt":"2025-10-29T23:26:47","guid":{"rendered":"https:\/\/www.nerofermento.it\/?p=8187"},"modified":"2026-07-03T16:07:18","modified_gmt":"2026-07-03T14:07:18","slug":"proprieta-dell-aglio-nero","status":"publish","type":"post","link":"https:\/\/www.nerofermento.it\/en\/2025\/10\/30\/proprieta-dell-aglio-nero\/","title":{"rendered":"Black garlic and health: a new scientific review talks about its potential"},"content":{"rendered":"<h2 class=\"fusion-responsive-typography-calculated\" data-fontsize=\"22\" data-lineheight=\"26.4px\">From taste to research: a scientific review highlights the potential of black garlic as a good, versatile food and ally for well-being.<\/h2>\n<p data-start=\"179\" data-end=\"544\">L'<strong data-start=\"181\" data-end=\"195\">black garlic<\/strong> is the protagonist of <a href=\"https:\/\/pubs.acs.org\/doi\/10.1021\/acs.jafc.5c09705?ref=PDF\">scientific review<\/a> <em data-start=\"236\" data-end=\"321\">Black Garlic: Evolution of the Chemical Composition and Broad Biological Activities<\/em>, published on <em data-start=\"338\" data-end=\"382\">Journal of Agricultural and Food Chemistry<\/em>. A study that collects the most recent evidence on composition, transformation and <strong>properties of Black Garlic<\/strong>, deepening its nutritional and functional potential.<\/p>\n<p data-start=\"546\" data-end=\"943\">The review describes black garlic as the result of a controlled temperature and humidity process that transforms fresh garlic into an ingredient with a unique profile: more <strong>soft, sweet, less pungent and more digestible<\/strong>. A transformation that not only affects the taste, but also the presence of bioactive compounds such as <strong data-start=\"865\" data-end=\"887\">S-allyl-L-cysteine<\/strong>, polyphenols, melanoidins and other molecules of interest.<\/p>\n<p data-start=\"945\" data-end=\"1258\">Among the properties reported by the scientific literature, the<strong data-start=\"1028\" data-end=\"1054\">antioxidant activity<\/strong>, <strong data-start=\"1056\" data-end=\"1076\">anti-inflammatory<\/strong>, <strong data-start=\"1078\" data-end=\"1098\">immunostimulant<\/strong>, <strong data-start=\"1100\" data-end=\"1119\">hepatoprotective<\/strong>, <strong data-start=\"1121\" data-end=\"1138\">antidiabetic<\/strong> e <strong data-start=\"1141\" data-end=\"1156\">antiobesity<\/strong>, along with the potential of black garlic as <strong data-start=\"1201\" data-end=\"1220\">functional food<\/strong> within a balanced diet.<\/p>\n<p data-start=\"1260\" data-end=\"1650\">This work also arises from the fruitful collaboration between <strong data-start=\"1320\" data-end=\"1336\">NeroFermento<\/strong> and the<strong data-start=\"1341\" data-end=\"1366\">University of Ferrara<\/strong>, with the contribution of the author <strong data-start=\"1399\" data-end=\"1419\">Valentina Vecchi<\/strong> and Professors <strong data-start=\"1442\" data-end=\"1460\">Stefania Costa<\/strong> e <strong data-start=\"1463\" data-end=\"1482\">Monica Borgatti<\/strong>. A dialogue between business and research that explains our idea of \u200b\u200binnovation well: starting from a local product and enhancing it with method, passion and quality.<\/p>\n<p data-start=\"1652\" data-end=\"1723\">Because good, when born from research and care, can really do good.<\/p>\n<p data-start=\"1725\" data-end=\"1839\">To learn more about the properties <strong>of Black Garlic<\/strong>, visit the section <a href=\"https:\/\/www.nerofermento.it\/en\/health\/\"><strong data-start=\"1806\" data-end=\"1816\">Health<\/strong><\/a> of the NeroFermento website.<\/p>","protected":false},"excerpt":{"rendered":"<p>From taste to research: a scientific review highlights the potential of black garlic as a good, versatile food and ally for well-being. Black garlic is the protagonist of the scientific review Black Garlic: Evolution of the Chemical Composition and Broad Biological Activities, published in the Journal of Agricultural and Food Chemistry. A study that gathers the most evidence [\u2026]<\/p>","protected":false},"author":2,"featured_media":8192,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[146],"tags":[147,150,149,148,151],"class_list":["post-8187","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news-aglio-nero","tag-aglio-nero","tag-functional-food","tag-ricerca-scientifica","tag-salute-e-benessere","tag-universita-di-ferrara"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.nerofermento.it\/en\/wp-json\/wp\/v2\/posts\/8187","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.nerofermento.it\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.nerofermento.it\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.nerofermento.it\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.nerofermento.it\/en\/wp-json\/wp\/v2\/comments?post=8187"}],"version-history":[{"count":3,"href":"https:\/\/www.nerofermento.it\/en\/wp-json\/wp\/v2\/posts\/8187\/revisions"}],"predecessor-version":[{"id":8335,"href":"https:\/\/www.nerofermento.it\/en\/wp-json\/wp\/v2\/posts\/8187\/revisions\/8335"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.nerofermento.it\/en\/wp-json\/wp\/v2\/media\/8192"}],"wp:attachment":[{"href":"https:\/\/www.nerofermento.it\/en\/wp-json\/wp\/v2\/media?parent=8187"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.nerofermento.it\/en\/wp-json\/wp\/v2\/categories?post=8187"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.nerofermento.it\/en\/wp-json\/wp\/v2\/tags?post=8187"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}