Fermented garlic as a functional food strategy for malnutrition: microbial ecology, bioactive compounds, and clinical perspectives (opens in new tab)

Fermented garlic (Allium sativum) represents a promising functional food with potential applications as a complementary nutritional intervention for malnourished populations. Through microbial fermentation and thermal processing two mechanistically distinct pathways, garlic undergoes significant biochemical transformations that enhance the availability of bioactive compounds, including S-allyl-L-cysteine (SAC), polyphenols, and γ-aminobutyric acid (GABA), which collectively contribute to impr...