Synopsis

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

Black garlic is aged raw garlic (Allium sativum) and is noted for its antioxidant content and unique bioactive compounds. Scientific interest has grown regarding its potential neuroprotective effects, which may be relevant for neurodegenerative diseases like Alzheimer’s Disease (AD). Several preclinical studies—primarily in animal models or in vitro—have shown that black garlic and its extracts can reduce oxidative stress, inhibit neuroinflammation, and improve memory and cognitive deficits induced by neurotoxic agents. These effects are attributed to high levels of S-allyl cysteine and other antioxidants formed during the aging process, which appear to protect neurons from amyloid-beta toxicity and other pathogenic processes associated with AD.

However, evidence in humans is very limited. To date, there are no robust clinical trials directly evaluating black garlic for the treatment or prevention of Alzheimer’s Disease in people. Most available data are mechanistic or derived from animal studies, which, while promising, do not guarantee efficacy in humans. Thus, while there is a scientific rationale and some experimental support for black garlic’s neuroprotective properties, the evidence base is still weak, and its use for Alzheimer’s is not yet validated by clinical science.

In summary, black garlic’s use for Alzheimer’s Disease is supported by emerging scientific (not traditional) evidence, mainly from laboratory research, but lacks strong human data. Further clinical studies are required before it can be recommended for this purpose.

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