Garlic is a common spice with many health benefits, mainly due to its diverse bioactive compounds, such as organic sulfides, saponins, phenolic compounds, and polysaccharides. Garlic is commonly consumed and has a long history of being utilized as a traditional medicine in China. In recent decades, numerous studies have demonstrated the remarkable biological functions of garlic, including antioxidant, cardiovascular protective, anticancer, anti-inflammatory, immunomodulatory, anti-diabetic, anti-obesity, and antibacterial properties. Investigations have increasingly focused on black garlic, a processed garlic product with increased polyphenol and flavonoid contents, as well as better antioxidant properties.

The major active components of garlic are its organosulfur compounds, such as diallyl thiosulfonate, diallyl sulfide, diallyl disulfide, diallyl trisulfide, E/Z-ajoene, S-allyl-cysteine, and S-allyl-cysteine sulfoxide. In general, organosulfur compounds in raw garlic have higher digestibility than those in cooked garlic. In addition, saponins were found to be more stable in the cooking process. The total amount of saponin in purple garlic was almost 40 times higher than that in white garlic, and several saponin compounds were only found to exist in purple garlic, such as desgalactotigonin-rhamnose, proto-desgalactotigonin, proto-desgalactotigonin- rhamnose, voghieroside D1, sativoside B1-rhamnose, and sativoside R1. Moreover, garlic contained more than 20 phenolic compounds, with higher contents than many common vegetables. The main phenolic compound was β-resorcylic acid, followed by pyrogallol, gallic acid, rutin, protocatechuic acid, as well as quercetin. Furthermore, garlic polysaccharides were reported to contain 85% fructose, 14% glucose, and 1% galactose. 



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