Black garlic (BG) is a form of aged garlic obtained from raw garlic (Allium sativum) via Millard
reaction under high temperature (60–90° C) and humidity (70–90%) for a period of time …

Garlic, a member of the Allium family, widely used in cooking for many centuries, displays
well described antioxidant and anti-inflammatory properties, as a result of its constituent …

Background and aim Diallyl disulfide (DADS), a volatile sulfide extracted from garlic, has
been suggested as a chemical of anti-atherosclerotic drugs, while its molecular mechanism …

The prevention and treatment of cardiovascular diseases (CVDs) have achieved initial
results, but the number of CVDs patients will increase rapidly in the next 10 years …

Garlic (Allium sativum) is a functional food containing multiple bioactive compounds that find
widespread applications in culinary and medicinal practices. It consists of multiple chemical …

This systematic review and meta-analysis study was conducted to summarize the effects of
garlic or its major components on hepatic triglyceride and cholesterol content, serum alanine …

Nonalcoholic fatty liver disease is the hepatic sign of metabolic syndrome. Here, we aimed
to assess the effects of garlic and its major components on fasting plasma glucose, fasting …

Oxidative stress and chronic inflammatory conditions contribute as key determinants in the
development of vascular and renal diseases. Organosulfur compounds (OSCs) of oil …

Hypercholesteremia is the main contributor to metabolic diseases, including obesity,
hypertension, and diabetes, which are the primary global sources of morbidity and death …

Background Fermentation may alter the bioavailability of certain compounds, which may
affect their efficacy and pharmacological responses. This study investigated the antiplatelet …