Synopsis

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

Black garlic is increasingly studied for its potential hepatoprotective (liver-supporting) effects, and there is a growing body of scientific evidence supporting its use in this context. Black garlic is produced by aging raw garlic under controlled heat and humidity, which increases its content of certain antioxidants, such as S-allylcysteine. Several animal studies have demonstrated that black garlic extracts can reduce markers of liver damage, oxidative stress, and inflammation in models of chemically-induced liver injury. For example, research published in Food and Chemical Toxicology (2012) showed that black garlic extract significantly reduced liver enzyme levels and improved histological outcomes in rats exposed to carbon tetrachloride, a known liver toxin. The proposed mechanisms include scavenging free radicals and enhancing the activity of endogenous antioxidant enzymes like superoxide dismutase and catalase.

However, it is important to note that most of the evidence currently comes from preclinical (animal or in vitro) studies, with limited clinical trials in humans. Traditional use of black garlic specifically for liver health is not well-documented, as most traditional medicine practices reference raw garlic. Thus, while there is promising scientific support—especially regarding its antioxidant and anti-inflammatory properties relevant to liver health—more human studies are needed to fully validate black garlic’s efficacy for supporting the hepatic system.

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