Anti-Inflammatory Activity of Aged Black Garlic (Allium sativum L.)

Qotrunnada Salsabila, Hendri Busman

  • Qotrunnada Salsabila Universitas Lampung
  • Hendri Busman Universitas Lampung
Keywords: Inflammation, anti-inflammatory, black onion, aged black garlic, Allium sativum L

Abstract

Introduction: Inflammation is a series of non-specific innate processes that are activated by the body in response to foreign invasion, tissue damage, or both. Purpose: To determine the anti-inflammatory activity of black onions. Methods: using literature studies from national and international journals by summarizing discussion topics and comparing the results in articles. Results: Black onions have anti-inflammatory activity through their bioactive components S-allyl cysteine, polyphenols, and flavonoids and can be used as an alternative anti-inflammatory agent in phytopharmaca. Conclusion; The fermentation process carried out by heat treatment at certain humidity in garlic will produce an end product in the form of black garlic or aged black garlic

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Author Biographies

Qotrunnada Salsabila, Universitas Lampung

Program Studi Pendidikan Dokter, Fakultas Kedokteran

Hendri Busman, Universitas Lampung

Fakultas Matematika dan Ilmu Pengetahuan Alam

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Published
2021-06-30
How to Cite
Salsabila, Q., & Busman, H. (2021). Anti-Inflammatory Activity of Aged Black Garlic (Allium sativum L.). Jurnal Ilmiah Kesehatan Sandi Husada, 10(1), 41-47. https://doi.org/10.35816/jiskh.v10i1.502
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Articles

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