Abstract
Healing properties of garlic (Allium sativum L.) are known for thousands of years. Black garlic is obtained from fresh garlic that has been fermented for a period of time at a high temperature and under high humidity.
In contrast to fresh garlic, black garlic does not have a typical pungent flavour and aroma. Not only sensory properties are changing during the fermentation but also a chemical composition.
As compared with fresh garlic, black garlic possesses an abundant amount of antioxidant compounds such as polyphenols, flavonoids, and organosulfur compounds, including stable water-soluble S-allyl cysteine and S-allyl mercaptocysteine. These compounds possess many healing properties and black garlic can be used as a functional food.