Black Garlic For Cancer Patients

What Is Black Garlic?

Black garlic is one of the types of aged garlic. It is obtained from fresh garlic that has been fermented under low heat (60–90°C or 140-194F) and specific humidity (70–90%) for a certain amount of time. During the process of fermentation, the cloves acquire a black color. In addition, the garlic becomes sweeter, chewier, and softer than regular fresh garlic and loses the strong unpleasant odor that is characteristic of fresh garlic.

Black garlic has existed and been employed for centuries in countries such as Thailand, South Korea, and Japan. The reason for its popularity is black garlic’s effect on health, including anti-inflammation, antioxidation, cardiovascular protection, blood sugar control, anticancer properties, etc.

Benefits Of Black Garlic For Cancer Patients

Numerous studies have suggested that black garlic has a beneficial impact on inhibiting cancer cells. Several researches demonstrated that the antioxidizing characteristics of black garlic might help to fight cancer. 

The results of one study indicated that black garlic could be beneficial in limiting the growth of colon cancer cells. It demonstrated that extract from black garlic not only inhibited the growth of cancerous cells but also induced their death.

In addition, compounds found in black garlic can block free radicals in the body. Free radicals are molecules that harmfully alter proteins, lipids, and DNA and, in excess, provoke some human diseases. The ability of black garlic to inhibit free radicals has the potential to reduce cell damage and inhibit the development and spread of cancerous cells in the organism. 

Review of 25 studies of anti-cancer effects of black garlic in human models, human cell lines and animal models showed that studies involving human models demonstrated inconsistency regarding the potential of black garlic to inhibit cancer. In contrast, animal models mainly showed consistent results. 

Overall, many studies were conducted to learn about the influence of black garlic on cancer development and its inhibition. However, more clinical studies of black garlic are required to determine if it is actually beneficial in cancer prevention and control programs.

Are Black Garlic Supplements Safe To Take?

In general, it is safe to take black garlic supplements. However, there are some special precautions for black garlic consumption:

• Black garlic reduces blood pressure and, therefore, can harm people with chronic low blood pressure.
• It is recommended that pregnant and lactating women, as well as children, consult a physician before taking black garlic and limit the amount consumed.
• Diabetic patients should talk to the doctor before taking black garlic, as it can potentially lead to abnormal decline in blood sugar levels.
• Since black garlic may cause gastrointestinal distress, people with a history of stomach or digestive issues should consult with a doctor before taking it.
• People with chronic bleeding or patients after surgery should avoid taking black garlic, as it poses an increased risk of bleeding.

Conclusion

Consumption of black garlic has various potential health benefits, including anti-cancer properties, antioxidation, cardioprotection, neuroprotection, anti-inflammation, etc. However, more clinical studies are required to confirm the beneficial effect of black garlic on human health. Therefore, you should consult your doctor before beginning a regimen of black garlic supplements.