Relevant bibliographies by topics / Black garlic

Contents

  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Book chapters
  5. Conference papers

Academic literature on the topic 'Black garlic'

Author: Grafiati
Published: 4 June 2025
Last updated: 1 August 2025

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Journal articles on the topic "Black garlic"

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Rochmah, Alfi Nur, Widya Rafika Ningrum, Fitriyah Zulfa, et al. "Sensory Profile, Water Content, Fat Content and Antioxidant Activity of Pecel Sauce with Black Garlic Addition." Journal of Food and Agricultural Product 5, no. 1 (2025): 144–51. https://doi.org/10.32585/jfap.v5i1.6394.

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Pecel sauce is made using peanuts and has a spicy and sweet taste. The ingredients for making pecel sauce can be innovated by adding black garlics. Black garlic is garlic that can be processed at a temperature of 600-800C for several days and has a higher antioxidant potential than garlic. Antioxidant activity is a compound that can inhibit free radical reactions. Apart from having antioxidant potential, black garlic has distinctive flavor compounds. The aim of this research is to determine the use of black garlic in pecel sauce on the sensory acceptability of pecel sauce, its chemical charact
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Krisnawan, Alfian Hendra, Ryanto Budiono, Albina Natarika, Arum Mirani, and Novia Andarini. "The Effects of Processing Time on the Total Phenolic, Flavonoid Content, and Antioxidant Activity of Multi Bulb and Single Bulb Black Garlic." Jurnal Teknologi dan Industri Pangan 33, no. 1 (2022): 69–76. http://dx.doi.org/10.6066/jtip.2022.33.1.69.

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Black garlic is produced by processing multi-bulb garlic (Allium sativum) or single-bulb garlic in high temperature and high humidity for several days. Black garlic has many health benefits, such as an antioxidant activity resulting from its compound, including groups of flavonoid and phenolic compounds. This study aimed to analyze the effect of aging time on multi-bulb and single-bulb black garlic on the content of total phenolic, flavonoid, and antioxidant activity. Black garlic was processed at a 60-70°C heating temperature and 70-80% relative humidity for 25 days. Determination of total ph
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Matsuse, Kanako, Sho Hirata, Mostafa Abdelrahman, et al. "Comparative Studies of Bioactivities and Chemical Components in Fresh and Black Garlics." Molecules 29, no. 10 (2024): 2258. http://dx.doi.org/10.3390/molecules29102258.

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To investigate the bioactivities of fresh garlic and its processed product, black garlic, we conducted comparative analyses of antioxidant, anti-inflammatory, innate immune activation, and anti-cancer activities in addition to the chemical composition (sugar, amino acid, and polyphenol contents) of these materials. Simultaneous assay using neutrophil-like cells showed that fresh garlic exhibited antioxidant and innate immunostimulatory activities, whereas black garlic displayed a potent anti-inflammatory effect. The antioxidant activity index was correlated with phenol and flavonoid contents,
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Nur, Alfi, Supriyadi Supriyadi, and Umar Santoso. "Antioxidant, Discoloration, Reducing Sugar, Free Amino Acids Profiling Of Black Garlic Processed On Electric Rice-Cooker." Indonesian Food Science and Technology Journal 8, no. 1 (2024): 43–51. https://doi.org/10.22437/ifstj.v8i1.32730.

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Black garlic is garlic processed by heating at a controlled temperature and humidity. The heating process of black garlic is garlic processed by heating at controlled temperature and humidity. Black garlic can be prepared in an electric rice cooker, but information is limited. The purpose of this study was to determine the color, pH, water content, antioxidant activity, flavonoids, phenolics, reducing sugar, and free amino acids of black garlic that were processed in an electric rice cooker during the heating time. The production of black garlic in this study uses an electric rice cooker. As f
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Wiratma, Dicky Yuswardi, Kesaktian Manurung, Supartiningsih Supartiningsih, and May Fransisca Telaumbanua. "UJI AKTIVITAS EKSTRAK ETANOL BAWANG PUTIH (Alliumsativum L.)YANG DIHITAMKAN SEBAGAI ANTI INFLAMASI YANG DIINDUKSI OLEH KARAGENAN TERHADAP Mus musculus." JURNAL FARMANESIA 4, no. 2 (2017): 116–21. http://dx.doi.org/10.51544/jf.v4i2.2712.

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One of the plants used as an alternative to traditional medicine is Garlic (Allium sativum L.). Garlic which is rich in organic organo sulfur compounds (amino acids and essential oils) in the form of allin has many benefits in treating various types of diseases. One of the processed forms of garlic is black garlic. Black garlic is a heating product from garlic that is heated at a temperature of 70oC with a relative humidity of 70-80%. This study aims to determine the use of black garlic as an anti-inflammatory, how to make black garlic and at what concentration black garlic has an anti-inflamm
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Cahyaningrum, Ika, and Errick Endra Cita. "Pengendalian Tekanan Darah dengan Black Garlic Varian Bawang Lanang pada Pasien Hipertensi." Jurnal Akademika Baiturrahim Jambi 11, no. 2 (2022): 321. http://dx.doi.org/10.36565/jab.v11i2.581.

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Cardiovascular disease is a major health problem in the world. Hypertension is one of the most common cardiovascular diseases. Efforts to control and treat hypertension are very important so as not to cause complications. Hypertension control can be done with pharmacological and non-pharmacological therapy. One of the non-pharmacological therapies is black garlic therapy with solo garlic variant. The type of research used is pre experimental with a one-group pretest and post-test design. Researchers analyzed the respondents' blood pressure before and after being given black garlic variant solo
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Park, Deokbae, and Youngki Lee. "Metabolic functions of the black garlic (Allinum sativum L) extracts in muscle cells." Journal of Medicine and Life Science 6, no. 5 (2009): 303–7. http://dx.doi.org/10.22730/jmls.2009.6.5.303.

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The present study investigated the metabolic functions of the three different garlic (normal, black, fermented black) extracts in L6 muscle cells. Each extract significantly enhanced the ROS- scavenging activity in treated with H2O2, showing the higher potentials With the black and the fermented black garlic extracts the normal. H2O2- induced LDH leakage and the reduction in MTT activity were effectively suppressed by the black- and the fermented black extracts, suggesting the potent protective function of those extracts against ROS-induced cytotoxicity. The basal or insulin-induced glucose co
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Sasmitaloka, K. S., SM Widayanti, I. Mulyawanti, and ES Iriani. "Physicochemical and antioxidant characteristics of black garlic from indigenous Indonesian garlic." IOP Conference Series: Earth and Environmental Science 1041, no. 1 (2022): 012004. http://dx.doi.org/10.1088/1755-1315/1041/1/012004.

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Abstract Black garlic is a processed garlic product which is obtained by heat treatment of the raw garlic at high temperature under high humidity for several days. It was reported that black garlic has stronger antioxidant activity than raw garlic. This research aimed to produce black garlic from indigenous Indonesian garlic and its characteristics. The raw material used was Sangga Sembalun garlic variety. The study was designed using a completely randomized design, consisted of one factor, namely the type of garlic clove (x1: single clove and x2: multi clove), with four replications. The resu
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Jurwita, Magfira, M. Nasir, and Abdul Gani Haji. "Analisis Kadar Vitamin C Bawang Putih dan Hitam dengan Metode Spektrofotometri UV-Vis." KOVALEN: Jurnal Riset Kimia 6, no. 3 (2020): 252–61. http://dx.doi.org/10.22487/kovalen.2020.v6.i3.15289.

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An analysis of vitamin C levels of garlic and black garlic was done by UV-Vis spectrophotometric method. Garlic and black garlic contain a variety of nutrients and vitamins. Single and plural garlic is widely used as a medicine, besides garlic is currently also popular with garlic which is processed at temperatures between 60-80̊C with an environmental humidity of around 70-90% for 10-40 days. One of the vitamins contained in garlic includes vitamin C which acts as an antioxidant and is effective in dealing with free radicals. Vitamin C analysis was performed by the spectrophotometric method o
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SASMAZ, Hatice Kübra, Türkan UZLAŞIR, Serkan SELLİ, and Hasim KELEBEK. "Changes in bioactive compounds and antioxidant activity of Gaziantep and Kastamonu garlic during black garlic production." International Journal of Agriculture, Environment and Food Sciences 8, no. 1 (2024): 111–18. http://dx.doi.org/10.31015/jaefs.2024.1.12.

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Garlic (Allium sativum L.), a member of the Alliaceae family, has been widely used in cuisine and traditional medicine since ancient times. Black garlic is produced by fermentation of fresh garlic under controlled conditions for a certain period at high temperature (60-90°C) and high humidity (70-90%). According to the Turkish Statistical Institute (TURKSTAT) data, Kastamonu and Gaziantep garlic varieties are the most cultivated garlic varieties in our country. Changes in protein, sugar content, antioxidant capacity (DPPH and ABTS methods), total phenolic content, 5-hydroxymethylfurfural (HMF)
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Dissertations / Theses on the topic "Black garlic"

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Andersson, Alexandra. "På tal om texturen." Thesis, Konstfack, Textil, 2018. http://urn.kb.se/resolve?urn=urn:nbn:se:konstfack:diva-6240.

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Abstract I want to talk about tactile experiences, words that extend beyond touch. A full-body experience of space that begins with the senses, creating a collective understanding when everything is combined. We step in unbeknownst, activating our senses through the shapes and textures that enthral us. With our eyes, we access the dynamic of the room.  The foundation of my work is texture, so I explore the surface through it and textile is my chosen material because it allows me to do just that. By distorting, adding and pulling apart I can always get a new experience of it. In this project I
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Soresini, Grazielle Cristina Garcia. "Avaliação da dose e efeitos tóxicos do cloridrato de lidocaína com vasoconstritor no bloqueio do plexo braquial com o uso de estimulador de nervos periferícos em faisões (Phasianus colchicus) = Evaluation of lidocaine hydrochlorate with vasoconstrictor dosage and toxic effect in the brachial plexus block using peripheral nerve stimulator in pheasants - Phasianus colchicus / Grazielle Cristina Garcia Soresini ; orientadora, Cláudia Turra Pimpão ; co-orientadora, Ricardo Guilherme D´Otaviano de Castro Vilani." reponame:Biblioteca Digital de Teses e Dissertações da PUC_PR, 2010. http://www.biblioteca.pucpr.br/tede/tde_busca/arquivo.php?codArquivo=2229.

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Dissertação (mestrado) - Pontifícia Universidade Católica do Paraná, São José dos Pinhais, 2010<br>Inclui bibliografias<br>O uso da anestesia loco-regional em animais cresce a cada dia. Dentre elas, o bloqueio do plexo braquial vem sendo bastante utilizado. Esta é uma técnica versátil que promove anestesia e analgesia e auxilia em processos cirúrgicos, ou não, que necessitem<br>The use of locoregional anesthesia in animals increases each day. Among them, the brachial plexus block has been widely used. It is a versatile technique that provides analgesia and anesthesia in surgical or no surgical
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Lee, Ting-Yi, and 李亭嬑. "Black garlic aging process and its immunomodulatory functions." Thesis, 2018. http://ndltd.ncl.edu.tw/handle/d9bmqy.

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碩士<br>國立中興大學<br>食品暨應用生物科技學系所<br>106<br>Black garlic is prepared from fresh raw garlic (Allium sativum L.) through aging at high temperature and high humidity for a period of time. It is presumed that black garlic has the better physiological function than that of raw garlic. However, changes in aging process and immunomodulatory effects of black garlic still remain unclear. To clarify the puzzle, raw garlic was treated at different controlled temperature and relative humidity (RH) for different incubation time (aging condition: 70℃ and 80% RH, 70℃ and 70% RH, as well as 60℃ and 80% RH for 0, 1
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Lin, Xin Yi, and 林欣儀. "Effect of black garlic powder addition on quality characteristics of meatballs." Thesis, 2015. http://ndltd.ncl.edu.tw/handle/5bg9p8.

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碩士<br>國立宜蘭大學<br>生物技術與動物科學系<br>103<br>The objective of this study is to evaluate the effect of the addition of black garlic powder on quality characteristics of meatball. Experiment 1 was to store meatball under chilled temperature. Experiment 2 was to store meatball under frozen condition. There were four treatments of meatball separately added with 0% of black garlic powder as control group, 0.5% of black garlic powder as B1 group, 1.0% of black garlic powder as B2 group and 2.0% of black garlic powder as B3 group. Meatball were stored in a refrigerator for 21 days and stored in a freezer for
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Kuo, Chun Yen, and 郭俊延. "Effect Of Different Drying Processes On Antioxidant Activity Of Black Garlic." Thesis, 2012. http://ndltd.ncl.edu.tw/handle/93176257592326906867.

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碩士<br>大葉大學<br>生物產業科技學系碩士在職專班<br>100<br>ABSTRACT Three different dry methods (hot air-drying, freeze-drying and spray-drying) of black garlic and untreated garlic were studied for their antioxidant effects and chemical components changes. 2,2-diphenyl-1-picryl-hydrazyl (DPPH) free radical scavenging activities and OH free radical scavenging activities were studied the effects of their different dry methods. The experimental results of scavenging DPPH radical capacity (EC50) revealed that were 1.57 mg/mL and 1.58 mg/mL in hot air-drying and spray-drying, respectively. According the results of
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CHENG, CHEN-YUN, and 鄭振遠. "Effects of Black Garlic Supplementation after Weight Training on Muscle Injury." Thesis, 2019. http://ndltd.ncl.edu.tw/handle/3jxb7a.

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碩士<br>大葉大學<br>運動健康管理學系<br>107<br>The study looked at the benefits of black garlic as post-exercise supplementation by examining the variation in the concentrations of creatine kinase (CK), lactic dehydrogenase (LDH) and high sensitivity C-reactive protein (hs-CRP). Methodology: 16 chosen high school male students were randomly assigned to a control group and an experimental group after weight training. Subjects in the experimental group take in black garlic immediately, 24 hrs and 48 hrs after weight training, but this procedure was not applied in the control group. Blood tests were conducted
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CHEN, HUNG-AN, and 陳竑安. "The Antioxidant Activity and Functional Compounds of Black Garlic by Simple Processing." Thesis, 2017. http://ndltd.ncl.edu.tw/handle/96rk6u.

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碩士<br>實踐大學<br>食品營養與保健生技學系碩士班<br>105<br>In previous studies, garlic (Allium sativum L.) has a good effect on improved immunity and preventing cardiovascular disease. However, garlic has a kind of disgust flavor, but it can be removed by fermentation. The present study made black garlic by simple processing used different origin garlic from Yunlin-citong, Yunlin-baozhong and Changhua, in addition comparison of antioxidant capacity. Using 70% methanol and distilled water extract black garlic, respectively. The extracts was dried by freeze-drying, after determine yield quantitative into a certain
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Chien, Yi-Ting, and 簡翊婷. "Effect of black garlic powder addition on quality characteristics of frankfurter sausage." Thesis, 2019. http://ndltd.ncl.edu.tw/handle/p83abe.

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碩士<br>國立宜蘭大學<br>生物資源學院碩士在職專班<br>107<br>The objective of this study is to evaluate the effect of the addition of black garlic powder on quality characteristics of frankfurter sausage. There were four treatments of frankfurter sausage separately added 0% of black garlic as control CON group, 0.5% of black garlic as B1 group, 1.0% of black garlic as B2 group and 1.5% of black garlic as B3 group. Frankfurter sausage were stored in a refrigerator for 4 weeks proceeded with physical, chemical and sensory analyses. After refrigerator storage, the moisture content of B1 group was at least 42.08%, the
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Chou, How-Wei, and 周晧瑋. "The mechanism of black garlic-induced apoptosis in human gastric cancer cell lines." Thesis, 2009. http://ndltd.ncl.edu.tw/handle/23655461335384602772.

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碩士<br>國立嘉義大學<br>食品科學系研究所<br>97<br>According to the documents of prior researches, it was discovered that eating garlic noticeably induces the possibility of gastric cancer. This experiment focuses on the unique characteristics of black garlic. Through the process of bioconversion, black garlic shows stronger anti-oxidation and higher percentage of organic sulfur compounds, which enhances the effectiveness in killing human gastric cancer cell (AGS). Moreover through the analysis the factor of apoptosis, this experiment further discusses the role Black Garlic plays in the mechanism of apoptosis.
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Cheng, Hsiao-Wei, and 鄭曉薇. "Effect of Wood Vinegar and Black Garlic Addition on Quality Characteristics of Chinese Sausage." Thesis, 2013. http://ndltd.ncl.edu.tw/handle/rrk652.

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碩士<br>國立宜蘭大學<br>生物技術與動物科學系動物科學碩士班<br>102<br>The objective of this study is to evaluate the effect of the addition of wood vinegar and black garlic on quality characteristics of Chinese sausage. There were six treatments of Chinese sausages separately added 0% of black garlic or wood vinegar as control group, 1% of black garlic as B1 group, 2% of black garlic as B2 group, 1% of wood vinegar as W1 group, 2% of wood vinegar as W2 group and 1% of black garlic and wood vinegar as WB group. Sausages were stored in a refrigerator for 6 weeks proceeded with physical, chemical and sensory panel analyse
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Books on the topic "Black garlic"

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mohsen, yara. Hidden Healing Power in Black Seed,honey and Garlic. Independently Published, 2020.

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Publishers, Museum. Notebook: Allium Nigrum, Ail Noir, Black Garlic, Redouté, Pierre Joseph, 1759-1840, les Liliacees, 1802 - 1816. Independently Published, 2020.

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Nikola Puvača, Ljiljana Kostadinović, Dragana Ljubojević, et al. Effect of garlic, black pepper and hot red pepper on productive performances and blood lipid profile of broiler chickens. Verlag Eugen Ulmer, 2015. http://dx.doi.org/10.1399/eps.2015.73.

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Joseph, Melanila Kara. Easy Black Bean Burger Recipe - CookBook: Without a Doubt, This Is the Best Black Bean Burger Recipe I've Tried. Onion, Garlic, and Chipotles Give It Bold, Smoky Flavor. SO Easy and Delicious! Independently Published, 2021.

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Andrade, Sanders. Garcia: Notebook for African American Women Garcia Journal for Black Women, 120 Pages. Independently Published, 2021.

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Garcia, Camille Rose. Mirror, Black Mirror: The Art of Camille Rose Garcia. Last Gasp of San Francisco, 2014.

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Moulton, Susan. Grandma's Family Recipes: Blank Recipe Book to Fill in with Space for Photos - Garlic Green. Independently Published, 2019.

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Moulton, Susan. Grandma's Family Recipes: Blank Recipe Book to Fill in with Space for Photos - Garlic Yellow. Independently Published, 2019.

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Mother Foods Mother Foods House. Just a Girl Who Loves Honey Garlic Glazed Salmon: Honey Garlic Glazed Foods Lover Blank Lined Composition Notebook Gift for Him, Girlfriend, Girls, Sister, Mom, Women Who Loves Honey Garlic Glazed/ Anniversary, Valentine's and Birthday Funny Gift I. Independently Published, 2021.

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Book, Ukayala. My Family Cookbook : Recipe Collection Binder for Family Favorites : Blank Recipe Journal to Write in; Color: Garlic. Independently Published, 2020.

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Book chapters on the topic "Black garlic"

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Mardawati, Efri, Erin Nur Fitriani, Desi Ayu Sundari, et al. "Effect of Single Clove Black Garlic Extract on Lipid Accumulation During Adipocyte Differentiation Using 3T3-L1 Cell Line." In Green Energy and Technology. Springer Nature Singapore, 2024. http://dx.doi.org/10.1007/978-981-99-7769-7_13.

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Tran, Gia-Buu, Tan-Viet Pham, and Ngoc-Nam Trinh. "Black Garlic and Its Therapeutic Benefits." In Medicinal Plants - Use in Prevention and Treatment of Diseases. IntechOpen, 2020. http://dx.doi.org/10.5772/intechopen.85042.

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Mehta, Hirva Jiteshbhai, Saurav Kumar Mishra, Kanchan Sharma, and Georrge John J. "Phytochemical Studies of Piper nigrum L." In Pharmacological Benefits of Natural Agents. IGI Global, 2023. http://dx.doi.org/10.4018/978-1-6684-6737-4.ch003.

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Plants such as chamomile, echinacea, garlic, ginger, gingko, and black pepper are recognised for their medicinal properties and regular nutritious food intake. The knowledge of secondary metabolites present in this species that would be useful for producing natural products and disease diagnostic drugs that cure various diseases must be studied and improved. Black pepper (Piper nigrum L.) is called the “king of spices” and is a commonly used spice that adds flavour to sauces and enhances the taste of other ingredients. In Piper nigrum, several biological activities are reported, but the comple
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Srivastava, Dr Shikha, and Dr Zeba Siddiqi. "SOME ACTIVE COMPOUNDS PREVENTING AND TREATING BREAST CANCERS." In Futuristic Trends in Medical Sciences Volume 3 Book 26. Iterative International Publisher, Selfypage Developers Pvt Ltd, 2024. http://dx.doi.org/10.58532/v3bfms26p3ch2.

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In the whole world, cancer is the second main cause of death. Currently, many advanced medicines and techniques are available for the treatment and control of cancer, but all of them have many undesirable side effects. Although medicinal plants and their derived products, which are used as natural therapies, are safe to use in the prevention and treatment of cancer, Recently, many plant products have been used for the prevention and treatment of cancer, but in this chapter, we discuss some important medicinal plants that have shown promising anticancer effects, such as ginseng, garlic, turmeri
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Nemzer, Boris, and Diganta Kalita. "Bioaccessibility, Bioavailability, Antioxidant Activities and Health Beneficial Properties of Some Selected Spices." In Herbs and Spices - New Advances [Working Title]. IntechOpen, 2023. http://dx.doi.org/10.5772/intechopen.109774.

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Herbs and spices have been used as therapeutic agents in traditional medicine due to the presence of bioactive compounds including flavonoids, polyphenols, alkaloids, carotenoids, organosulfur compounds, glucosinolates etc. As a result, they are associated with various functional properties such as digestive stimulant, antioxidant, anti-inflammatory anticancer, anti-diabetic, cardioprotective, neuroprotective, and antimicrobial activities. However, the bioefficacy of different spices are affected by the bioavailabilties of their bioactive compounds and depends on various factors such bioaccess
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El-Kaiaty, A. M., A. Z. Soliman, S. A. Riad, and M. S. Hassan. "Combined effects of garlic, fenugreek and black seed on some productive and physiological responses of laying hens." In Book of Abstracts of the 52nd Annual Meeting of the European Association for Animal Production. Brill | Wageningen Academic, 2001. https://doi.org/10.1163/9789004683648_402.

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Ahmad, Muhammad Haseeb, Muhammad Faizan Afzal, Muhammad Imran, Muhammad Kamran Khan, and Nazir Ahmad. "Nutrition." In Handbook of Research on Pathophysiology and Strategies for the Management of COVID-19. IGI Global, 2022. http://dx.doi.org/10.4018/978-1-7998-8225-1.ch016.

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Nutrition is a known aspect that plays a pivotal role in the strengthening of the immune system. Populations with poor eating habits have more risk of severe COVID-19. Micronutrients such as vitamins, including vitamins A, B complex, C, D, and E; minerals including, zinc, selenium, magnesium, and copper are mainly present in plant based foods like legumes, fruits, and vegetables to build different types of immune cells that are helpful in supporting the immune system and promote the host health. Insufficient consumption of these nutrients may result to reduce the resistance to infections as we
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S. Natto, Zuhair. "Herbs and Oral Health." In Oral Health Care [Working Title]. IntechOpen, 2022. http://dx.doi.org/10.5772/intechopen.103715.

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Herbal medicine has long been used to prevent and control disease, and it can minimize the potential side effects of chemical products. However, side effects from herbs do exist. Most of the challenges with herbal medicine revolves around inadequate information about the effect of herbs in the oral cavity, the mechanism of action, and potential side effects. There are several herbs described in this chapter have anti-inflammatory, anti-bacterial, anti-viral, anti-fungal in oral micro-organisms. It includes aloe vera, ginger, clove, cinnamon, garlic, neem, miswak, turmeric, tulsi, green tea, ch
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"Eects of extractive from aged black garlic on the expression of MVD and VEGF In H22-Implanted tumor in mice." In Energy and Environment. CRC Press, 2015. http://dx.doi.org/10.1201/b18414-41.

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Vikas, Biba, Vishnupriya K. Sweety, Sukumaran Anil, and Senthilnathan Palaniyandi. "Natural Anticarcinogens: The Efficacy of Herbs and Spices." In Herbs and Spices - New Perspectives in Human Health and Food Industry [Working Title]. IntechOpen, 2024. http://dx.doi.org/10.5772/intechopen.1004335.

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This chapter comprehensively reviews numerous herbs and spices’ anticancer properties and mechanisms. Curcumin, derived from turmeric, exhibits cytotoxic, anti-proliferative, anti-invasive, and anti-metastatic effects against diverse cancer types by interacting with pathways controlling inflammation, survival, cell cycle, apoptosis, and angiogenesis. Ginger and its active compounds demonstrate antioxidant, anti-inflammatory, and anti-tumor activities in breast, skin, lung, and gastrointestinal cancer models, potentially through free radical scavenging, inhibiting inflammation, disrupting micro
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Conference papers on the topic "Black garlic"

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Herlina, Siswoyo Soekarno, and Johan Alif Ivansyah. "Production of black garlic from local garlic varieties of Lumbu Hijau at various aging." In THE 5th INTERNATIONAL CONFERENCE ON AGRICULTURE AND LIFE SCIENCE 2021 (ICALS 2021): “Accelerating Transformation in Industrial Agriculture Through Sciences Implementation”. AIP Publishing, 2023. http://dx.doi.org/10.1063/5.0119650.

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Halimah, Lia Siti, Eka Noneng Nawangsih, and Khomaini Hasan. "Analysis of Antibacterial and Antioxidant Activities of a Single Bulb of Garlic Fermented into Black Garlic." In 12th Annual Scientific Meeting, Medical Faculty, Universitas Jenderal Achmad Yani, International Symposium on "Emergency Preparedness and Disaster Response during COVID 19 Pandemic" (ASMC 2021)). Atlantis Press, 2021. http://dx.doi.org/10.2991/ahsr.k.210723.021.

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Wang, Yishan, Lingqin Wan, Tao Lin, Guiqing Yang, Xiaoxu Liu, and Dongning Sun. "Antitumor and immunoregulation effects of black garlic extract on H22 xenografts." In International conference on Human Health and Medical Engineering. WIT Press, 2014. http://dx.doi.org/10.2495/hhme131102.

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Handono, Kusworini, Rezha Alivia Hildayanti, Sri Wahyuni, Tri Ratna Juita, and Yahya Irwanto. "Black garlic as potential antibacterial and antiinflammation agent in aerobic vaginitis." In THE 4TH INTERNATIONAL CONFERENCE ON LIFE SCIENCE AND TECHNOLOGY (ICoLiST). AIP Publishing, 2023. http://dx.doi.org/10.1063/5.0117333.

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Fernandez, Silvana Paola, and Roxana Elizabeth González. "Nutritional Quality, Bioactive Compounds, and Antioxidant Activity of Nine Clones of Fresh Garlic and Its Black Garlic Derivative: A Comparative Study." In Foods 2024. MDPI, 2025. https://doi.org/10.3390/blsf2024040029.

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Saryono and Atikah Proverawati. "The potency of black garlic as anti-atherosclerotic: Mechanisms of action and the prospectively." In 1ST INTERNATIONAL CONFERENCE ON MATERIAL SCIENCE AND ENGINEERING FOR SUSTAINABLE RURAL DEVELOPMENT. Author(s), 2019. http://dx.doi.org/10.1063/1.5097496.

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Saputra, Fahmi Achmad, Apriliana Cahya Khayrani, R. Ahmad Fauzantoro, et al. "Optimizing s-allyl-cysteine (SAC) content in extract black garlic (Stamilic) for health supplement." In THE 7TH BIOMEDICAL ENGINEERING’S RECENT PROGRESS IN BIOMATERIALS, DRUGS DEVELOPMENT, AND MEDICAL DEVICES: The 15th Asian Congress on Biotechnology in conjunction with the 7th International Symposium on Biomedical Engineering (ACB-ISBE 2022). AIP Publishing, 2024. http://dx.doi.org/10.1063/5.0199929.

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Riwanti, Pramudita, Burhan Ma’arif, and Miftah Zulfa Jannah. "Review: Potential Effect of Black Garlic (Allium sativum L.) as Antioxidant." In 2nd International Conference on Education and Technology (ICETECH 2021). Atlantis Press, 2022. http://dx.doi.org/10.2991/assehr.k.220103.004.

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Permatasari, Endah, Farida, and Slamet Widiyanto. "Cytotoxic effects and apoptosis of solo black garlic (Allium sativum L.) extract on T47D breast cancer cell line." In THE 6TH INTERNATIONAL CONFERENCE ON BIOLOGICAL SCIENCE ICBS 2019: “Biodiversity as a Cornerstone for Embracing Future Humanity”. AIP Publishing, 2020. http://dx.doi.org/10.1063/5.0015736.

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Setiawan, Abdul Aziz, Meta Safitri, Dwi Titan Armiyani, Ghany Herianto, and Edy Marwanta. "Formulation and Antioxidant Effectivity Test of Single Bulb Black Garlic Lotion With DPPH Method (1,1-diphenyl-2-picrylhydrazyl)." In 4th International Conference on Sustainable Innovation 2020–Health Science and Nursing (ICoSIHSN 2020). Atlantis Press, 2021. http://dx.doi.org/10.2991/ahsr.k.210115.001.

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