Synopsis

Source of validity: Traditional
Rating (out of 5): 2

Black garlic has been traditionally used in some Asian cultures for its perceived health benefits, including supporting the immune system and helping the body resist common illnesses like colds. The process of aging garlic to produce black garlic is believed to enhance its antioxidant content and reduce its pungency, making it more palatable and potentially more beneficial. While garlic in general has a long history of use in traditional medicine to ward off colds and infections, black garlic’s specific role is less well-documented in folk medicine compared to raw garlic.

Scientific research on black garlic’s efficacy for treating or preventing colds is limited. Some studies have shown that black garlic has higher concentrations of certain antioxidants (such as S-allylcysteine) compared to fresh garlic, and that it may possess anti-inflammatory and immune-modulating properties. However, these studies are mostly laboratory-based or conducted on animals, with very few clinical trials in humans that directly assess black garlic’s impact on cold symptoms or prevention. Therefore, while the traditional use of garlic (including black garlic) for colds is established in some cultures, robust scientific evidence is lacking, and its effectiveness remains to be conclusively demonstrated in human studies.

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