Article Per Year (5 Year)
p-Index From 2020 - 2025
0
P-Index
This Author published in this journals
All Journal Majalah Obat Tradisional
Novitaria Br Sembiring
1) Master Program of Pharmacy, Faculty of Pharmacy, Universitas Padjajaran, Sumedang 2) Department of Biology Pharmacy, Faculty of Pharmacy, Universitas Padjajaran, Sumedang, Indonesia
Health Professions Medicine & Pharmacology Public Health

Published : 1 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 1 Documents
Search

 1 
A Review of Component and Pharmacology Activities of Black Garlic Novitaria Br Sembiring; Yoppi Iskandar
Majalah Obat Tradisional Vol 24, No 3 (2019)
Publisher : Faculty of Pharmacy, Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/mot.45277

Abstract

Black garlic is garlic fermented in high temperature and humidity, and the fermentation compound chemical in garlic changes to new chemicals, such as S-allyl cysteine (SAC), S-allylmercapto-cysteine, and arginine. The color changed to dark brown during the aging period because of the Maillard reaction, known as non-enzymatic browning reaction. Black garlic has 57.14% of fructose, 6.78% of glucose, and 7.62% of sucrose, which were mainly saccharides in black garlic to answer for its sweet taste. It is such a pharmacological activity which contains antioxidant, anti-cancer, hepatoprotective, can improve the immune system, reduce hyperglycemia, dyslipidemia, and anti-allergic. We summarize the current knowledge of a change in the components, bioactivity, production, and applications of black garlic, as well as the proposed future prospects on their possible applications as a functional pharmacy product.
Co-Authors Yoppi Iskandar