Fermented garlic as a functional food strategy for malnutrition: microbial ecology, bioactive compounds, and clinical perspectives
Miracle Amarachukwu Emmanuel-Fashagba, Yemisi Dorcas Obafemi, Solomon Uche Oranusi · 2026
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Description
Miracle Amarachukwu Emmanuel-Fashagba and co-authors review fermented garlic as a helper food against malnutrition. Their 2026 paper explains how fermenting and heating garlic builds up helpful compounds, among them S-allyl-L-cysteine, polyphenols, and GABA. These raise antioxidant power and support gut health.
The stakes are highest where a damaged gut, common in poor regions, blocks nutrient uptake and stunts children. Animal studies show better gut shape, metabolism, and immunity with fermented garlic. The authors are careful, though: it adds bioactive compounds, not calories, and human trials in malnourished groups are still scarce. Open questions include dose, long-term safety, and standard recipes. They set out the research needed before clinics can lean on it.
Catalog record
| CREATOR | Miracle Amarachukwu Emmanuel-Fashagba, Yemisi Dorcas Obafemi, Solomon Uche Oranusi |
|---|---|
| YEAR | 2026 |
| COLLECTION | PAPERS |
| FORMAT | TXT |
| FILE SIZE | 56 KB |
| VERSION | 1.0 |
| LICENSE | CC BY 4.0 |
| RIGHTS | CC BY |
| SOURCE | Europe PMC |