This thesis is concerned about the nutritional and functional potential of garlic (Allium sativum L.) and its fermented counterpart, black garlic, emphasizing their growing importance in the development of functional foods. As the global requirements for health-promoting dietary components increases, garlic and black garlic have emerged as prominent candidates due to their bioactive compounds and broad-spectrum health benefits. Both garlic and black garlic possess nutritional and medicinal properties, which are discussed in the thesis project.