Synopsis

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

Black garlic is sometimes promoted for cardiovascular health, including the management of high triglyceride levels. The evidence for its use in this context is primarily based on scientific studies, although the strength of the evidence is modest and mostly limited to animal experiments and a few small human trials. Black garlic is produced by fermenting raw garlic under controlled conditions, resulting in increased levels of certain antioxidants such as S-allyl cysteine. These compounds are thought to contribute to its potential lipid-lowering effects.

Several animal studies have shown that black garlic supplementation can reduce triglyceride (TG) levels and improve overall lipid profiles. For example, in rodent models fed a high-fat diet, black garlic extracts were observed to lower serum TG and total cholesterol, possibly by modulating lipid metabolism enzymes and reducing oxidative stress. Small human trials have reported similar trends, with black garlic supplementation leading to mild reductions in triglyceride and cholesterol levels in adults with hyperlipidemia.

However, the available human research is limited in both size and methodological rigor. There is a lack of large, well-controlled clinical trials specifically investigating black garlic and triglycerides. As a result, while there is scientific interest and some preliminary evidence supporting its use, the evidence remains weak to moderate (rated 2/5). More robust clinical research is needed before black garlic can be recommended as a treatment for high triglycerides.

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