Black garlic (BG), a fermented form of garlic, has been studied for its anti-inflammatory and anti-cancer properties. It is produced through controlled fermentation at specific temperatures and humidity levels, resulting in a darker color and a milder taste. BG contains various bioactive compounds, including phenols, flavonoids, and sulfur compounds, which contribute to its health benefits. These compounds exhibit antioxidant, anti-inflammatory, and anti-cancer effects by reducing pro-inflammatory cytokines, scavenging free radicals, and inducing apoptosis in cancer cells. BG is considered a valuable source of bioactive substances that can support anti-inflammatory and anti-cancer therapies, with fewer side effects compared to regular garlic. Research indicates that BG has higher antioxidant capacity than fresh garlic, which is attributed to its increased content of bioactive compounds. Studies have shown that BG extracts can inhibit the growth of cancer cells, reduce inflammation, and protect against oxidative stress. Additionally, BG has been found to have anti-inflammatory effects by modulating inflammatory pathways and reducing the production of inflammatory mediators. The anti-cancer properties of BG are attributed to its ability to inhibit cancer cell proliferation, induce apoptosis, and modulate signaling pathways involved in cancer development. Overall, BG shows promise as a potential therapeutic agent in the prevention and treatment of cancer and inflammatory diseases.Black garlic (BG), a fermented form of garlic, has been studied for its anti-inflammatory and anti-cancer properties. It is produced through controlled fermentation at specific temperatures and humidity levels, resulting in a darker color and a milder taste. BG contains various bioactive compounds, including phenols, flavonoids, and sulfur compounds, which contribute to its health benefits. These compounds exhibit antioxidant, anti-inflammatory, and anti-cancer effects by reducing pro-inflammatory cytokines, scavenging free radicals, and inducing apoptosis in cancer cells. BG is considered a valuable source of bioactive substances that can support anti-inflammatory and anti-cancer therapies, with fewer side effects compared to regular garlic. Research indicates that BG has higher antioxidant capacity than fresh garlic, which is attributed to its increased content of bioactive compounds. Studies have shown that BG extracts can inhibit the growth of cancer cells, reduce inflammation, and protect against oxidative stress. Additionally, BG has been found to have anti-inflammatory effects by modulating inflammatory pathways and reducing the production of inflammatory mediators. The anti-cancer properties of BG are attributed to its ability to inhibit cancer cell proliferation, induce apoptosis, and modulate signaling pathways involved in cancer development. Overall, BG shows promise as a potential therapeutic agent in the prevention and treatment of cancer and inflammatory diseases.