Black Garlic: Production Process, Bioactive Compounds, and Health Effects

ABSTRACT Black garlic is a functional food produced by processing fresh garlic under controlled temperature and humidity conditions, characterized by its rich nutritional profile. The fermentation process during production results in significant differences between black garlic and fresh garlic, particularly in phenolic compounds, antioxidant capacity, and other bioactive components. Black garlic offers various health benefits, including antioxidant, anticancer, anti‐inflammatory, immunomodulatory, antidiabetic, and cardiovascular protective effects. Furthermore, its sweet and caramelized aroma profile is appreciated by consumers for its sensory appeal. This review examines the production process of black garlic, its bioactive components, and health effects, evaluating its potential benefits as a functional food in light of scientific evidence.