ReviewFood science and biotechnology2026
Unraveling phytochemistry and biofunctionality of black garlic: a systematic review.
Review in Food science and biotechnology, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
1 citing paper in PubMed.
- Cracking the Sulfur Code: Garlic Bioactive Molecules as Multi-Target Blueprints for Drug Discovery.Pharmaceuticals (Basel, Switzerland) · 2025Review
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
5 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Black garlic is a processed product prepared by ageing raw garlic bulbs under high-temperature and high-humidity conditions for several days or weeks. Black garlic has a better sensory appeal, with a sweet-sour taste, a characteristic sulfur-sweet-roasted aroma, and a soft, elastic, jelly like texture. In the last decade, black garlic has acquired a reputation in the functional food market due to its antioxidative, anticancer, anti-inflammatory, cardioprotective, hepatoprotective, and anti-diabetic activities. This review provides an insight into processing techniques, including pretreatments for the production of black garlic, phytochemical changes during the ageing, and their effect on the quality parameters of black garlic, Maillard reaction products, changes in the aroma profile of black garlic, and physiological role of constituents of black garlic in various diseases. This review will be helpful in expanding the industrial applications of black garlic as a functional food.
Indexed as
Identifiers
What Socratic holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the Socratic graph.