Synopsis

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

Black garlic has attracted attention for its potential benefits in managing Fatty Liver Disease (specifically non-alcoholic fatty liver disease, NAFLD), primarily based on preclinical scientific studies. Black garlic is produced by fermenting raw garlic, which increases its content of certain antioxidant compounds such as S-allyl cysteine. Several animal studies have demonstrated that black garlic supplementation can reduce hepatic lipid accumulation, attenuate oxidative stress, and improve markers of liver function in models of fatty liver disease. For example, studies in mice fed a high-fat diet have shown that black garlic extract can lower levels of liver enzymes (such as ALT and AST), decrease triglyceride accumulation in the liver, and reduce inflammatory markers. The proposed mechanisms include antioxidant activity, modulation of lipid metabolism, and anti-inflammatory effects, largely attributed to the bioactive compounds formed during fermentation.

However, clinical evidence in humans is limited. A few small-scale human trials suggest that black garlic supplementation may improve liver enzyme profiles and reduce markers of liver inflammation, but these studies are preliminary and often lack rigorous controls. No large randomized controlled trials have definitively established its efficacy for treating fatty liver disease in humans. Thus, while there is promising early scientific evidence (mainly in animal models and limited human data), it is not sufficient to make strong clinical recommendations. Black garlic has not been a traditional remedy for fatty liver disease, and its use is justified primarily by emerging scientific research rather than long-standing historical or cultural practices.

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