Abstract
Black garlic is garlic that has been through a heating process. The process of making black garlic is carried out by storing it at a regulated temperature and humidity, so that it gets better content, taste and texture. The benefits of black garlic include being an antioxidant, antibacterial, anti-inflammatory, protecting the cardiovascular system, antihypertensive, anticancer, antidiabetic, so it is used as a treatment for tuberculosis. The ingredients in black garlic such as SAC, polyphenols, flavonoids, tannins, ajoene can reduce the number of mycobacterium tuberculosis (MTB) bacteria. The author conducts a literature search for relevant articles regarding the process of making black garlic and its benefits in TB and DM disease by determining literature sources in the form of official books, national and international journals published until August 2022. This research literature search was conducted through Google Scholar, Medline (PubMed), NCBI, sciencedirect and trusted journal publishers. Apart from the taste and smell of black garlic being better than raw garlic, black garlic has an anti-MTB effect, both on MTB bacteria that are sensitive to TB drugs and MDR bacteria, so that black garlic can be recommended as an additional supplement in TB disease.
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