Synopsis

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

Black garlic is increasingly being studied for its potential benefits in managing Metabolic Syndrome (MetS), a cluster of conditions that increase the risk of heart disease, stroke, and diabetes. Unlike raw garlic, black garlic is produced by fermenting whole bulbs of garlic at high humidity and temperature, altering its chemical composition and enhancing certain bioactive compounds such as S-allyl cysteine, polyphenols, and flavonoids. Several preclinical and some clinical studies suggest that black garlic may have beneficial effects on key components of MetS, including hyperglycemia, dyslipidemia, hypertension, and oxidative stress.

Animal studies have demonstrated that black garlic supplementation can improve insulin sensitivity, reduce blood glucose levels, lower cholesterol and triglycerides, and decrease blood pressure. Some small-scale human trials and pilot studies indicate improvements in lipid profiles and markers of oxidative stress and inflammation, which are relevant to MetS management. The proposed mechanisms include antioxidant activity, modulation of inflammatory pathways, and improvement in endothelial function.

However, while the body of evidence is growing, it is not yet robust or large-scale enough to warrant a higher evidence rating. Most studies have limitations such as small sample sizes, short intervention periods, and varying preparations of black garlic. Further well-designed clinical trials are needed to confirm these effects and establish effective dosages. Nonetheless, current data provide moderate scientific support for black garlic as a complementary strategy in managing Metabolic Syndrome.

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