Synopsis

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

Black garlic has a long history of use in traditional Asian medicine, particularly in Korea, China, and Japan, where it is valued for its purported health benefits, including support during colds and other respiratory illnesses. The traditional rationale stems from its origin as fermented garlic, which is believed to possess enhanced antioxidant and immune-boosting properties compared to raw garlic. Black garlic is rich in bioactive compounds such as S-allyl cysteine, polyphenols, and flavonoids, which are thought to bolster the body's defenses against infections. In folk medicine, both fresh and black garlic have been used to alleviate cold symptoms, based on the long-held belief in garlic’s ability to fight off “evil winds” or pathogens. While some modern laboratory studies on garlic (not specifically black garlic) indicate antibacterial and antiviral activity, there is a lack of robust clinical evidence directly linking black garlic consumption to prevention or treatment of colds in humans. Most of the available data come from in vitro studies or animal models, and these often use extracts or isolated compounds at concentrations not typically achieved through dietary intake. Thus, while black garlic is traditionally used for colds and there is some suggestive, but not definitive, scientific rationale, strong clinical validation is lacking.

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