Kosei Yamauchi

Garlic processing for bioactive transformation and recovery: aging, emerging technologies, extraction, isolation, and functional applications.

The health-promoting potential of garlic stems largely from organosulfur compounds (OSCs), phenolics, and flavonoids that drive its antioxidant, anti-inflammatory, and antimicrobial activities. However, key bioactive precursors such as alliin and allicin are chemically unstable, limiting the direct use of fresh garlic...