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September 10, 2025Food Science & NutritionOpen Access

The Antimicrobial and Antioxidant Properties of Raw, Aged, and Fermented Garlic: Influence of Processing Methods

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Raw garlic exhibited the strongest antimicrobial effects, primarily due to its high allicin content.
Fermented garlic in fruit vinegar, honey, and ethanol showed notable antimicrobial activity alongside aged garlic.
The antioxidant capacity was highest in aged, fermented garlic, linked to increased flavonoids and phenolic compounds.
Different processing methods can be tailored to optimize specific health benefits from garlic.

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This research demonstrates raw garlic's strong antimicrobial effects and highlights antioxidant activity in fermented and aged forms.

Cocom et al. (2025) studied this question.

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