EAS Publisher | A Review: Antioxidant and Immunomodulator Effects of Black Garlic

A Review: Antioxidant and Immunomodulator Effects of Black Garlic

DOI : https://doi.org/10.36349/easjpp.2020.v02i06.001

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Abstract: The main purpose of this review is to increase the knowledge about black garlic that can maintain the body’s immune system through the antioxidant and immunomodulatory effects of black garlic. Black garlic is obtained from fresh garlic (Allium sativum L.) that has been fermented for a certain period of time at controlled temperature and humidity without the addition of any treatment or other ingredients. The change from garlic to black garlic affects its chemical content. The results showed that black garlic can provide antioxidant and immunomodulatory effects. The antioxidant effect of black garlic is related to its contents such as polyphenols, flavonoids, alkaloids, sulfur components, antioxidant enzymes and products of other mailard reactions. The immunomodulatory effect is related to the carbohydrate content and its derivatives, protein and its derivatives, as well as the mailard reaction products that occur in the process of turning into black garlic. Black garlic is useful for developing traditional treatments to protect the body from threats that will interfere with the human body's immune system.

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Lecturer, Dept. of Pharmacology and Therapeutics, Shaheed Monsur Ali Medical College & Hospital, Uttara, Dhaka-1230, Bangladesh

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