Recent research highlights the potential health benefits of consuming raw white garlic, particularly in improving cardiovascular health and reducing the risk of chronic diseases. A review published in the journal Frontiers in Nutrition synthesizes data from two major scientific databases, identifying 22 relevant studies, including 12 clinical trials (seven randomized controlled trials [RCTs]) and 10 observational studies.
The review indicates that raw white garlic consumption may positively impact various cardiometabolic biomarkers. Notable improvements include reductions in total and serum cholesterol, triglycerides, and enhancements in high-density lipoprotein (HDL) cholesterol levels. Additionally, garlic consumption appears to improve body mass index (BMI), waist-hip ratio, and fibrinolytic activity, which is crucial for breaking down blood clots. These changes are associated with a lower risk of chronic conditions such as cancers, prehypertension, diabetes, and nonalcoholic fatty liver disease (NAFLD).
Despite these promising findings, the review also notes that three clinical trials did not observe significant health benefits from raw white garlic. This variability underscores the need for cautious interpretation and further investigation.
Garlic (Allium sativum) has been used globally for thousands of years as both a culinary ingredient and traditional medicine. Its potential health benefits are attributed to its rich content of sulfur compounds, which have been linked to reduced lipid levels and improved overall health in recent meta-analyses. However, most research has focused on garlic extracts or aged black garlic, which undergo industrial processing that may alter their chemical composition and limit the applicability of findings to raw white garlic.
The review emphasizes that different processing methods can significantly reduce bioactive constituents such as allicin and phenols in garlic, which are crucial for its health benefits. Fresh raw white garlic contains sulfur compounds that are up to 1,000 times more potent as antioxidants compared to those in processed garlic products.
The study also highlights the limitations of current research, including small sample sizes, short follow-up periods, and a predominance of Chinese study cohorts, which may affect the generalizability of the results. Specifically, nine out of ten observational studies were conducted in China, with five using the same dataset, which may introduce data overlap.
Garlic, a bulbous plant closely related to onions, chives, and leeks, is an inexpensive and widely used ingredient known for its culinary and medicinal properties. It contains beneficial nutraceutical compounds, particularly sulfur, which contributes to its health-promoting effects.
The review aimed to address gaps in the literature by analyzing clinical and observational studies on the health benefits of raw white garlic. Data was sourced from Scopus and PubMed, with a focus on human studies and exclusion of research on processed garlic or garlic extracts.
The review identified 12 clinical trials and 10 observational studies that met inclusion criteria. Clinical trials involved small sample sizes (ranging from 5 to 49 participants) and reported mixed results. Eight trials noted positive effects on blood lipid levels, blood pressure, and antioxidant enzyme activity, while three trials found no significant benefits. Notably, none of the trials reported adverse effects from daily garlic consumption ranging from 4g to 35g.
Observational studies, which included between 865 and 28,958 participants, indicated that raw white garlic consumption is associated with reduced risks of chronic diseases such as liver and esophageal cancers, prehypertension, depression, and NAFLD. Improved insulin homeostasis and other health benefits were also observed. However, the predominance of studies conducted in China and the use of overlapping datasets limit the generalizability of these findings.
The review supports the consumption of raw white garlic as a beneficial health practice with no known adverse effects when consumed in normal dietary amounts (<35 g/day). However, due to the limitations of existing studies—such as restricted demographics, short durations, and small sample sizes—further research is necessary. Future studies should aim for larger and more diverse participant cohorts to better assess the health benefits of raw white garlic and establish more comprehensive dietary recommendations.