Synopsis

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

Black garlic is used to support the Spleen body system primarily based on traditional medicine, particularly within the framework of Traditional Chinese Medicine (TCM). In TCM, the Spleen is considered central to digestion, energy production, and the transformation of food into qi (vital energy). Garlic, and by extension black garlic (which is fermented garlic), has long been regarded as a warming food that can help tonify the Spleen and aid in digestive processes. The fermentation process is believed to reduce the harshness of raw garlic while preserving or enhancing its health benefits, making it more suitable for those with weaker digestion—a common Spleen-related complaint in TCM. From a scientific perspective, black garlic contains higher levels of certain antioxidants compared to raw garlic, and some studies have shown its potential to support cardiovascular health and provide anti-inflammatory effects. However, there is little direct scientific evidence linking black garlic specifically to the support or modulation of the Spleen as conceptualized in TCM or Western medicine. Most of the claims about its role in supporting the Spleen are rooted in traditional use rather than clinical research. Therefore, while black garlic is widely used for this purpose in traditional contexts, modern scientific validation for these specific effects remains limited.

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