{"id":8410,"date":"2025-10-30T00:26:47","date_gmt":"2025-10-29T23:26:47","guid":{"rendered":"https:\/\/www.nerofermento.it\/2025\/10\/30\/black-garlic-and-health-a-new-scientific-review-explores-its-potential\/"},"modified":"2025-10-30T00:26:47","modified_gmt":"2025-10-29T23:26:47","slug":"black-garlic-and-health-a-new-scientific-review-explores-its-potential","status":"publish","type":"post","link":"https:\/\/www.nerofermento.it\/en\/2025\/10\/30\/black-garlic-and-health-a-new-scientific-review-explores-its-potential\/","title":{"rendered":"Black garlic and health: a new scientific review explores 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 delicious, versatile food and an ally for well-being.<\/h2>\n<p data-start=\"179\" data-end=\"544\"><strong data-start=\"181\" data-end=\"195\">Black garlic<\/strong> is the focus of the <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 in the <em data-start=\"338\" data-end=\"382\">Journal of Agricultural and Food Chemistry<\/em>. A study that gathers the most recent evidence on the composition, transformation, and <strong>properties of Black Garlic<\/strong>, exploring 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: <strong>softer, sweeter, less pungent, and more digestible<\/strong>. A transformation that concerns not only 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 in scientific literature, <strong data-start=\"1028\" data-end=\"1054\">antioxidant<\/strong>, <strong data-start=\"1056\" data-end=\"1076\">anti-inflammatory<\/strong>, <strong data-start=\"1078\" data-end=\"1098\">immunostimulating<\/strong>, <strong data-start=\"1100\" data-end=\"1119\">hepatoprotective<\/strong>, <strong data-start=\"1121\" data-end=\"1138\">anti-diabetic<\/strong>, and <strong data-start=\"1141\" data-end=\"1156\">anti-obesity<\/strong> activities particularly emerge, along with the potential of black garlic as a <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 is also the result of a 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 author <strong data-start=\"1399\" data-end=\"1419\">Valentina Vecchi<\/strong> and Professors <strong data-start=\"1442\" data-end=\"1460\">Stefania Costa<\/strong> and <strong data-start=\"1463\" data-end=\"1482\">Monica Borgatti<\/strong>. A dialogue between business and research that perfectly illustrates our idea of innovation: starting from a local product and enhancing it with method, passion, and quality.<\/p>\n<p data-start=\"1652\" data-end=\"1723\">Because what is good, when it stems from research and care, can truly be beneficial.<\/p>\n<p data-start=\"1725\" data-end=\"1839\">To learn more about the properties <strong>of Black Garlic<\/strong>, visit the <a href=\"https:\/\/www.nerofermento.it\/salute\/\"><strong data-start=\"1806\" data-end=\"1816\">Health<\/strong><\/a> section of the NeroFermento website.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>From taste to research: a scientific review highlights the potential of black garlic as a delicious, versatile food and an ally for well-being. Black garlic is the focus 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 [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":8413,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[168],"tags":[169,172,170,171,173],"class_list":["post-8410","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-black-garlic-news","tag-black-garlic","tag-functional-food","tag-health-and-well-being","tag-scientific-research","tag-university-of-ferrara"],"_links":{"self":[{"href":"https:\/\/www.nerofermento.it\/en\/wp-json\/wp\/v2\/posts\/8410","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=8410"}],"version-history":[{"count":0,"href":"https:\/\/www.nerofermento.it\/en\/wp-json\/wp\/v2\/posts\/8410\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.nerofermento.it\/en\/wp-json\/wp\/v2\/media\/8413"}],"wp:attachment":[{"href":"https:\/\/www.nerofermento.it\/en\/wp-json\/wp\/v2\/media?parent=8410"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.nerofermento.it\/en\/wp-json\/wp\/v2\/categories?post=8410"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.nerofermento.it\/en\/wp-json\/wp\/v2\/tags?post=8410"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}