Results 11 to 20 of about 12,547 (249)

Thermal Ageing of Black Garlic Enhances Cellular Antioxidant Potential Through the Activation of the Nrf2-Mediated Pathway [PDF]

Food Technology and Biotechnology
Research background. Oxidative stress plays a crucial role in different diseases, including chronic hepatitis, cirrhosis and liver cancer, which are a major cause of mortality worldwide.
Shan-Shan Yu, Yung-Lin Chu, Yen-Chen Tung, Zheng-Yuan Su   +3 more
doaj   +2 more sources

Kandungan Nutrisi Black garlic Hasil Pemanasan dengan Waktu Berbeda

Jurnal Ilmiah Ilmu-Ilmu Peternakan, 2019
Garlic as feed additives have been widely used to increase animals performance due to it can help absorption process of nutrients so that it can spur animal growth and produce healthy products. Garlic is crushed or damaged easily and when is broken, some
Nelwida Nelwida, Berliana Berliana, Nurhayati NURHAYATI   +2 more
doaj   +4 more sources

Protective role of black garlic water extract in kidney injury induced by cisplatin in mice [PDF]

BMC Complementary Medicine and Therapies
Background Acute kidney injury (AKI) is a common and serious complication of cisplatin chemotherapy in cancer patients, with no effective treatment currently available.
Shin-Mei Lee, Yu-Ting Cheng, Ming-Chu Tsai, Liang-Ju Chen, Hung-Chuan Pan, Yu-Chin Lin, Ching-Wen Chang, Yi-Ching Tsai, Chia-Yun Tsai, Wen-Chin Lee, De-Wei Lai   +10 more
doaj   +2 more sources

Anti-Cancer and Anti-Inflammatory Properties of Black Garlic. [PDF]

Int J Mol Sci
Black garlic (BG) is a fermented form of garlic (Allium sativum L.), produced at precisely defined temperatures, humidities, and time periods. Although garlic has been used for thousands of years, black garlic is a relatively new discovery. There are many bioactive compounds in black garlic that give it medicinal properties, including anti-inflammatory
Stępień AE, Trojniak J, Tabarkiewicz J.   +2 more
europepmc   +3 more sources

The Benefits of Black Garlic to Human Health

Turkish Journal of Agriculture: Food Science and Technology, 2019
Garlic (Allium sativum L.) is a vegetable that is known to be medically beneficial and has been around since the past in the world cuisine. The unique taste and smell of garlic affects its raw consumption negatively. One of the functional uses of garlic,
Sema Özmert Ergin
doaj   +2 more sources

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, 2022
Black garlic is produced by processing multi-bulb garlic (Allium sativum) or single-bulb garlic in high temperature and high humidity for several days.
Alfian Hendra Krisnawan, Ryanto Budiono, Albina Natarika, Arum Mirani, Novia Andarini   +4 more
doaj   +1 more source

Manfaat Black Garlic pada Penyakit Tuberkulosis

Unram Medical Journal, 2023
Abstract : Black garlic is garlic that has been through a heating process. The process of making black garlic is carried out by storing it at a regulated temperature and humidity, so that it gets better content, taste and texture. The benefits of black garlic include being an antioxidant, antibacterial, anti-inflammatory, protecting the cardiovascular ...
Adhima Daffa Aulia Faza, Nurhidayati Nurhidayati, Trini Eva   +2 more
openaire   +1 more source

Hematological Parameters in Subchronic Toxicity Test of Black Garlic Ethanol Extract in Rats

Journal of Fundamental and Applied Pharmaceutical Science, 2022
The community has used black garlic since ancient times for hypercholesterolemic. Until now, people still consume both raw and cooked black garlic. Black garlic is included in processed garlic products.
Ellen Stephanie Rumaseuw, Yoppi Iskandar, Eli Halimah   +2 more
doaj   +1 more source

Physicochemical and Antioxidant Properties of Black Garlic [PDF]

Molecules, 2014
Black garlic (BG) is a processed garlic product prepared by heat treatment of whole garlic bulbs (Allium sativum L.) at high temperature under high humidity for several days, resulting in black cloves with a sweet taste. BG has recently been introduced to the Korean market as a product beneficial to health.
Choi, Il, Cha, Han, Lee, Young
openaire   +3 more sources

Characteristics of Solo Black Garlic Fermented in Kombucha Black Tea [PDF]

IOP Conference Series: Earth and Environmental Science, 2020
Abstract A research has done on the characteristics of solo black garlic fermented by kombucha black tea. Fermentation is carried out for 0, 7, 14 and 21 days and continued to aging process for 0, 7, 14 and 21 days. Observation was done to see the characteristics of functional traits such as antioxidant capacity, total flavonoids and ...
F Afiati, F Setiyoningrum, G Priadi, C H Handoyo   +3 more
openaire   +1 more source