Garlic has been used world-wide as a traditional medicine for over 4000 years to treat several disorders such as arthritis, diabetes and infectious diseases (common cold, malaria, and tuberculosis) (Bratman 2000; Espirito Santo et al. 2007). Further, the microbiologist Louis Pasteur demonstrated the bactericidal properties of garlic; later it was called “Russian penicillin” in the Second World War II because, after running out of antibiotics, the Russian government turned to this ancient treatment for its soldiers.

Recently, a new type of garlic, black garlic, was developed in Japan by processing (aging) ordinary fresh garlic in a temperature- and humidity-controlled room without using any artificial additives. The final products developed in this manner were black in color with less or non-stimulating smell, a fruit-like sweetness, and are readily edible just by peeling.

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