Synopsis

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

Black garlic, which is produced by fermenting raw garlic (Allium sativum) at high humidity and temperature, has gained attention for its enhanced antioxidant and potential immunomodulatory properties. The use of garlic in general for treating infectious diseases, including influenza, has a long-standing history in traditional medicine, but black garlic is a relatively recent innovation. Recent scientific studies have begun to examine its effects on the immune system and viral infections. For example, some in vitro and animal model studies have indicated that black garlic extracts can stimulate immune cell activity, increase cytokine production, and possess antiviral effects against certain influenza virus strains. One study published in "The Journal of Nutrition" (2016) demonstrated that black garlic extract administration in mice led to increased survival rates after influenza infection, potentially due to enhanced immune responses and reduced inflammation. However, robust clinical evidence in humans is lacking, and most data come from laboratory or animal studies, which limits the strength of the evidence.

In conclusion, while there is a scientific rationale and some preclinical evidence suggesting that black garlic may support immune function and help combat influenza viruses, the data is not yet strong or comprehensive enough for definitive recommendations. Its use is thus justified more by emerging scientific investigation than by tradition, but the current evidence base is modest (rated 2 out of 5), pending more rigorous human clinical trials.

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