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3.4 Comparison between fresh garlic and fermented black garlic Fermentation transforms fresh garlic into black garlic, altering not only its sensory properties but also its chemical profile and bioactivities [44], as presented in Table 1

The primary endpoint of the study was the number of treatment-related adverse events from baseline to the end of follow-up at 26 weeks, while the exploratory endpoints were changes in body weight, glycemic parameters, and various hormones

A meta-analysis study was conducted by Luigina Guasti et al

GPX plays an important role in response to abiotic and biotic stresses and during plant growth and development processes

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