Thermal Aging of Black Garlic Enhances Cellular Antioxidant Potential Through Nrf2-Mediated Pathway Activation
Our research shows the significant effect of thermal ageing on black garlic and highlights its enhanced antioxidant properties. A simple approach has been developed to prepare black garlic that is more effective, healthier and can potentially be used to protect the liver and treat diseases related to oxidative stress.
Authors
- Yung‐Lin Chu (ORCID: https://orcid.org/0000-0003-2555-6198)
- Yen‐Chen Tung (ORCID: https://orcid.org/0000-0001-9055-5509)
- Zheng‐Yuan Su (ORCID: https://orcid.org/0000-0003-2624-9181)
- Shan-Shan Yu
Institutions
- Chung Yuan Christian University (TW)
- National Pingtung University of Science and Technology (TW)
- National Ilan University (TW)
Publication Details
- Journal
- Food Technology and Biotechnology
- Published
- 2025-02-12
- DOI
- https://doi.org/10.17113/ftb.63.01.25.8474
- Citations
- 2
- Primary Topic
- Garlic and Onion Studies
- Type
- article
- Field-Weighted Citation Impact
- 3.50
Funders
- National Science and Technology Council