Unraveling Health Benefits of Garlic (Allium sativum L.): Investigating the Influence of Processing Methods

Garlic (Allium sativum L.) is the underground bulb of the garlic plant, which belongs to the Amaryllidaceae family and a common and popular spice worldwide. Due to its numerous health benefits, garlic is also used as a medicinal agent to alleviate and treat various ailments. Numerous studies have demonstrated that garlic and its bioactive compounds possess antioxidant, antibacterial, anticancer, antiobesity, anti-inflammatory, immunomodulatory, cardiovascular, and hepatoprotective properties. These properties are mainly due to the active substances contained in garlic, such as alliin, allicin, diallyl sulfide (DAS), diallyl disulfide (DADS), diallyl trisulfide (DATS), and S-allyl-L-cysteine (SAC). In recent decades, garlic deep processing technology has received increasing attention as food deep processing technology has advanced. Garlic products obtained through deep processing techniques, such as aging, freezing, pretreatment, ultrasonic pretreatment, and high-pressure pretreatment, not only possess a unique flavor but also exhibit stronger biological activity. It is evident that these processing procedures will impact the active ingredients in garlic, ultimately affecting the unique properties of the final product. For instance, black garlic has a sweet taste and a high content of polyphenols, whereas "Laba" garlic has a crisp and tender texture and a bright green color. This paper summarizes the various beneficial bioactivities of garlic, introduces the commonly used deep processing methods, and discusses representative garlic deep processing products. This review will facilitate the development of garlic products with high retention activity and the expansion of garlic's applications across various fields such as medicine and health products.