evidence table

Black Garlic Blood Pressure Meta-Analysis Evidence Table

Structured evidence table for Black Garlic Blood Pressure Meta-Analysis, generated from 2 reusable source documents in the Migaku knowledge base.

topicclaimevidence levelcitationsource
Black Garlic Blood Pressure Meta-AnalysisNational dietary guidelines from several countries (eg, the United States, United Kingdom, and Australia) recommend the consumption of spices to lower sodium intake.The National Institutes of Health (NIH)–funded Dietary Approaches to Stop Hypertension (DASH) healthy eating plan replaces salt with spices and herbs as a means to lower blood pressure without medication.3Diacova Tatiana (2026)Spices Beyond Antioxidants: From the Gut to the Brain
Black Garlic Blood Pressure Meta-AnalysisIt was also demonstrated that salt intake was associated with regional metabolic activity in the insula and orbitofrontal cortex (OFC) areas of the brain.The administration of capsaicin (chili pepper) in the Li et al.3Diacova Tatiana (2026)Spices Beyond Antioxidants: From the Gut to the Brain
Black Garlic Blood Pressure Meta-Analysis(2013) To investigate whether spice (poly)phenols reduce GI and systemic formation of cytotoxic lipid peroxidation products and increase NO formation, thereby leading to improved endothelial vascular function n  = 11 men with type 2 diabetes RCT 2 test meals, 1 wk apart  Zhang et al.3Diacova Tatiana (2026)Spices Beyond Antioxidants: From the Gut to the Brain
Black Garlic Blood Pressure Meta-AnalysisHerbs and spices have been used in various countries around the world for centuries.3Diacova Tatiana (2026)Spices Beyond Antioxidants: From the Gut to the Brain
Black Garlic Blood Pressure Meta-AnalysisFermented garlic as a functional food strategy for malnutrition: microbial ecology, bioactive compounds, and clinical perspectives4Emmanuel-Fashagba M (2026)Fermented garlic as a functional food strategy for malnutrition: microbial ecology, bioactive compounds, and clinical perspectives
topicBlack Garlic Blood Pressure Meta-Analysis
claimNational dietary guidelines from several countries (eg, the United States, United Kingdom, and Australia) recommend the consumption of spices to lower sodium intake.The National Institutes of Health (NIH)–funded Dietary Approaches to Stop Hypertension (DASH) healthy eating plan replaces salt with spices and herbs as a means to lower blood pressure without medication.
evidence level3
citationDiacova Tatiana (2026)
sourceSpices Beyond Antioxidants: From the Gut to the Brain
topicBlack Garlic Blood Pressure Meta-Analysis
claimIt was also demonstrated that salt intake was associated with regional metabolic activity in the insula and orbitofrontal cortex (OFC) areas of the brain.The administration of capsaicin (chili pepper) in the Li et al.
evidence level3
citationDiacova Tatiana (2026)
sourceSpices Beyond Antioxidants: From the Gut to the Brain
topicBlack Garlic Blood Pressure Meta-Analysis
claim(2013) To investigate whether spice (poly)phenols reduce GI and systemic formation of cytotoxic lipid peroxidation products and increase NO formation, thereby leading to improved endothelial vascular function n  = 11 men with type 2 diabetes RCT 2 test meals, 1 wk apart  Zhang et al.
evidence level3
citationDiacova Tatiana (2026)
sourceSpices Beyond Antioxidants: From the Gut to the Brain
topicBlack Garlic Blood Pressure Meta-Analysis
claimHerbs and spices have been used in various countries around the world for centuries.
evidence level3
citationDiacova Tatiana (2026)
sourceSpices Beyond Antioxidants: From the Gut to the Brain
topicBlack Garlic Blood Pressure Meta-Analysis
claimFermented garlic as a functional food strategy for malnutrition: microbial ecology, bioactive compounds, and clinical perspectives
evidence level4
citationEmmanuel-Fashagba M (2026)
sourceFermented garlic as a functional food strategy for malnutrition: microbial ecology, bioactive compounds, and clinical perspectives

Source documents

  1. Spices Beyond Antioxidants: From the Gut to the Brain
  2. Fermented garlic as a functional food strategy for malnutrition: microbial ecology, bioactive compounds, and clinical perspectives