Introduction: Garlic has been used as a medicinal plant since ancient times and is less used because of its unpleasant odor, but it can be converted raw garlic into black garlic by certain methods, which has a far higher nutritional value than garlic and can be useful in the treatment of many patients.
Methods: Black garlic is made from raw garlic under temperatures (60 to 90 °C) and controlled moisture (70-90%) over the period of 40 to 90 days and their minerals are measured during the specified days.
Results: According to studies and experiments conducted from black garlic, the amount of antioxidants, polyphenols and flavonoids increases and the amount of sugars in it decreases during the thermal process and also the pH of garlic becomes more acidic.
Conclusion: Garlic and its products are widely known around the world for the prevention of heart disease, and black garlic is very useful due to its high antioxidants.