Synopsis

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

Black garlic has gained attention for its potential in supporting the management of halitosis (bad breath). Black garlic is produced by aging raw garlic under controlled heat and humidity, resulting in a sweet, less pungent product rich in certain antioxidant compounds, particularly S-allyl cysteine. Some preclinical and clinical studies suggest that black garlic exhibits stronger antibacterial properties compared to raw garlic, particularly against bacteria like Porphyromonas gingivalis and Solobacterium moorei, which are implicated in halitosis. For instance, in vitro studies have demonstrated that black garlic extracts can inhibit the growth of these oral pathogens and reduce volatile sulfur compounds, the primary cause of bad breath.

A limited number of small-scale clinical trials and case reports indicate that black garlic supplementation may help reduce oral malodor, likely due to its antimicrobial effects and potential to modulate the oral microbiome. However, these studies often have methodological limitations, small sample sizes, or are conducted in vitro, making the evidence preliminary. There is also some overlap with traditional uses of raw garlic in oral health, but black garlic’s application is a more recent development, primarily supported by emerging scientific inquiry rather than longstanding traditional use.

In summary, there is scientific rationale and preliminary evidence supporting black garlic’s use for halitosis, but high-quality, large-scale human studies are lacking. Thus, the evidence level is rated as 2 out of 5: promising but not yet robust.

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