1Department of Anatomical Pathology, Faculty of Medicine, Universitas Mataram, Mataram, West Nusa Tenggara, Indonesia
2Department of Anatomical Pathology, Faculty of Medicine, Universitas Airlangga, Surabaya, East Java, Indonesia
3Department of Ear Nose and Throat (ENT), Faculty of Medicine, Universitas Mataram, Mataram, West Nusa Tenggara, Indonesia
4Department of Public Health, Faculty of Medicine, Universitas Mataram, Mataram, West Nusa Tenggara, Indonesia
5Departement of Pathology, Faculty of Medicine, Tanjungpura University, Pontianak, West Kalimatan, Indonesia
6Department of Chemistry, Faculty of Mathematics and Natural Sciences, Universitas Negeri Padang, Padang, IndonesiaCenter for Advanced Material Processing, Artificial Intelligence
*Corresponding Author E-mail: anny_sr@fk.unair.ac.id
Online published on 3 June, 2024.
Black garlic is made from fresh garlic by thermal processing. It is produced under certain temperatures and humidity to generate a product with greater content, taste, and texture. Additionally, black garlic has many benefits, such as being an antioxidant, antibacterial, anti-inflammatory, antihypertensive, anticancer, antidiabetic, and cardiovascular protective. Thus, black garlic can be utilized as a treatment for tuberculosis and diabetes mellitus. Moreover, the ingredients in black garlic, such as SAC, polyphenols, flavonoids, tannins, and ajoene, can reduce levels of Mycobacterium TB, lessen plasma glucose levels, and increase plasma insulin in diabetes mellitus.
Black garlic, Tuberculosis, Diabetes mellitus
