Synopsis

Source of validity: Scientific
Rating (out of 5): 3

Black garlic is primarily used for its antioxidant properties, which are relevant in combating free radical damage. Scientific studies have demonstrated that the aging process of black garlic increases its content of certain antioxidant compounds, such as S-allyl cysteine and polyphenols, compared to raw garlic. These compounds enhance the ability of black garlic to scavenge free radicals, thereby potentially reducing oxidative stress and the cellular damage associated with free radicals.

Multiple in vitro and animal studies have reported that black garlic extracts can reduce markers of oxidative stress and increase the activity of endogenous antioxidant enzymes like superoxide dismutase (SOD) and catalase. For example, research published in journals such as Food and Chemical Toxicology and Journal of Food Science has shown that black garlic supplementation may decrease lipid peroxidation and improve antioxidant status in animal models. Furthermore, some small human studies have indicated an increase in antioxidant capacity following black garlic consumption, though more robust clinical trials are needed to confirm these effects in humans.

In summary, while black garlic’s use for managing free radical damage is supported by a growing body of scientific research, especially in laboratory and animal studies, evidence from large-scale human trials remains limited. Thus, the use of black garlic for supporting or treating free radical damage is justified by scientific evidence, but the strength of this evidence is moderate rather than strong.

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