Synopsis

Source of validity: Scientific
Rating (out of 5): 1

Black garlic, produced by fermenting raw garlic under controlled heat and humidity, has attracted interest for its antioxidant and neuroprotective properties. Recent preclinical studies, primarily in animal models and in vitro experiments, suggest that black garlic extracts may have beneficial effects on neurodegenerative diseases such as Parkinson's Disease (PD). Research indicates that black garlic contains higher concentrations of antioxidant compounds, such as S-allyl cysteine and polyphenols, compared to raw garlic. These compounds have shown the ability to reduce oxidative stress and inflammation, which are key contributors to neuronal degeneration in PD.

Several rodent studies have demonstrated that black garlic supplementation can protect dopaminergic neurons, improve motor function, and reduce markers of oxidative damage after chemical induction of Parkinson-like symptoms. However, all available evidence is preclinical; no robust human clinical trials have confirmed these effects in people with PD. There is also no substantial traditional use of black garlic specifically for Parkinson’s Disease in historical or ethnobotanical records.

In summary, while black garlic shows promising neuroprotective and antioxidant properties in laboratory studies, the evidence supporting its use in Parkinson's Disease is preliminary and limited to animal and cellular research. The strength of the scientific evidence is currently low (rated 1 out of 5), and more rigorous human studies are required to establish efficacy and safety for this specific condition.

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