Black garlic (BG), a fermented form of garlic, has gained attention for its potential health benefits, particularly its anti-inflammatory and anti-cancer properties. The review highlights the scientific studies that support these effects, which are attributed to the reduction in pro-inflammatory cytokines, scavenging of free radicals, and induction of apoptosis. BG contains various bioactive compounds, including phenols, flavonoids, and organosulfur compounds, which exhibit antiproliferative and antiangiogenic properties. Compared to raw garlic, BG has fewer side effects and is easier to consume. The article also discusses the antioxidant properties of BG, its ability to inhibit inflammation, and its potential as a supportive therapy for cancer treatment. The authors suggest that BG could be a valuable source of biologically active substances for developing new therapeutic agents.Black garlic (BG), a fermented form of garlic, has gained attention for its potential health benefits, particularly its anti-inflammatory and anti-cancer properties. The review highlights the scientific studies that support these effects, which are attributed to the reduction in pro-inflammatory cytokines, scavenging of free radicals, and induction of apoptosis. BG contains various bioactive compounds, including phenols, flavonoids, and organosulfur compounds, which exhibit antiproliferative and antiangiogenic properties. Compared to raw garlic, BG has fewer side effects and is easier to consume. The article also discusses the antioxidant properties of BG, its ability to inhibit inflammation, and its potential as a supportive therapy for cancer treatment. The authors suggest that BG could be a valuable source of biologically active substances for developing new therapeutic agents.