Physicochemical Characterization of Black Shallot and Its Role in Modulating Hyperlipidemia-Associated Enzymes: A Review

Cardiovascular disease remains the leading cause of mortality worldwide, with hyperlipidemia as a major modifiable risk factor. While statins and other pharmacological agents are effective, their limitations and side effects have driven interest in complementary dietary strategies. Black shallot (Allium ascalonicum), produced through controlled thermal aging, has emerged as a promising functional food due to its enriched profile of bioactive compounds, including quercetin aglycones, S-allyl-L-cysteine (SAC), and Maillard-derived melanoidins. This review critically examines the physicochemical transformation of shallot during aging, the resulting enhancement of antioxidant and lipid-lowering properties, and the mechanisms by which black shallot modulates key enzymes and transcriptional regulators involved in lipid metabolism. Current evidence from in vitro and animal studies suggests that black shallot may modulate lipid-related enzymes, oxidative stress, and selected cardiometabolic markers. However, direct human evidence for standardized black shallot remains unavailable, and available clinical data are limited to related Allium products such as fresh shallot, Persian shallot, and black garlic. The review also discusses the challenges of standardizing processing methods, the need for robust clinical validation, and the potential for developing black shallot-enriched functional foods and nutraceuticals. With improved standardization, mechanistic validation, and controlled human studies, black shallot may become a promising food-based adjunct for cardiometabolic health, but its clinical efficacy and dose-response effects remain to be established.