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Barley broth (Talbinah) is prepared by combining barley syrup, milk, and honey. The Prophet Mohammad (PBUH) recommended Talbinah for sadness and heart relief in sorrows. Talbinah has a promising nutritional and therapeutic impact on human health. It is a rich source of many nutrients and some bioactive moieties. Regular consumption imparts in maintaining better gut and acts as anti-depressive, anti-diabetic, anti-oxidant, anti-inflammatory, antidiabetic and antihypercholesterolemic. Moreover, it is the most effective food for supplying nutrients and removing toxins from human cells. In this review, the production technology, nutrition, therapeutic potential, proposed prospects, role as a functional food and current knowledge on the subject have been discussed comprehensively. Conclusively, Talbinah as functional food could be a way in preventing various health maladies. [ABSTRACT FROM AUTHOR]

Functional foods play a key role in human health and disease. Garlic (Allium sativum) is an eminent plant and has been part of food since ancient times due to its high medicinal food value. The unpleasant taste and odor of raw garlic make consumers reluctant for its use. With consumer demand, the trend for black garlic is getting attention worldwide. Black garlic is obtained from fresh garlic after a controlled fermentation process at high humidity and temperature. The fermentation process causes implausible changes in its physicochemical properties. Several in vitro and in vivo studies have been conducted to elucidate the effect of this natural agent against different health disorders and it has been found that black garlic is an effective in decreasing diabetic, hypercholesterolemic atherosclerosis, hyperlipidemic hypertension, inflammation, oxidative stress, cancer, and different neuro risks. The market for black garlic is developing rapidly to its positive functionality for human health. In the present review article, we have recapitulated the nutritional, chemical, bioactivity, physiochemical modifications during processing, food, and medicinal use and current knowledge of the subject, as well as the sensory aspects, and proposed future prospects on their possible applications as a functional food product. [ABSTRACT FROM AUTHOR]