Effects of garlic supplementation on non-alcoholic fatty liver disease: A systematic review and meta-analysis of randomized controlled trials

Leilei Yu; Ruohan Zhao; Chen Wang; Chengcheng Zhang; Chuanqi Chu; Jianxin Zhao; Hao Zhang; Qixiao Zhai; Wei Chen; Heng Zhang; Fengwei Tian

Journal of Functional Foods (Dec 2022)

Effects of garlic supplementation on non-alcoholic fatty liver disease: A systematic review and meta-analysis of randomized controlled trials

Leilei Yu,
Ruohan Zhao,
Chen Wang,
Chengcheng Zhang,
Chuanqi Chu,
Jianxin Zhao,
Hao Zhang,
Qixiao Zhai,
Wei Chen,
Heng Zhang,
Fengwei Tian

Affiliations

Leilei Yu: State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; National Engineering Research Center for Functional Food, Jiangnan University, Wuxi 214122, China
Ruohan Zhao: State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
Chen Wang: State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
Chengcheng Zhang: State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
Chuanqi Chu: State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
Jianxin Zhao: State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; National Engineering Research Center for Functional Food, Jiangnan University, Wuxi 214122, China
Hao Zhang: State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; National Engineering Research Center for Functional Food, Jiangnan University, Wuxi 214122, China
Qixiao Zhai: State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; National Engineering Research Center for Functional Food, Jiangnan University, Wuxi 214122, China
Wei Chen: State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; National Engineering Research Center for Functional Food, Jiangnan University, Wuxi 214122, China
Heng Zhang: Department of Child Health Care, The Affiliated Wuxi Maternity and Child Health Care Hospital of Nanjing Medical University, Wuxi 214002, China; Corresponding authors.
Fengwei Tian: State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; National Engineering Research Center for Functional Food, Jiangnan University, Wuxi 214122, China; Corresponding authors.

Journal volume & issue: Vol. 99
p. 105294

Abstract

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This research was to estimate the curative effect of garlic supplement on non-alcoholic fatty liver disease (NAFLD), a total of and five clinical studies (randomized controlled trials (RCTs) and nine preclinical studies was included. The effect size of clinical trials was determined by standardized mean difference (SMD) with 95 % confidence interval (CI). Meta-analysis of enrolled 139 patients receiving garlic powder revealed a significant improvement of NAFLD, which include ALT: 95 % CI, −11.75 to − 6.24; P < 0.00001; AST: 95 % CI, −7.15 to − 2.91; P < 0.00001; LDL cholesterol: 95 % CI, −15.25 to − 4.70; P = 0.0002; Total cholesterol: 95 % CI, −20.54 to − 7.01; P < 0.0001. Preclinical studies have demonstrated that consumption of garlic supplements reduces incidence and severity of NAFLD and inhibits hepatic steatosis, oxidative stress, and inflammation. The results of this study show that garlic supplement is conductive to the prevention and treatment of NAFLD.

Published in Journal of Functional Foods

ISSN: 1756-4646 (Print); 2214-9414 (Online)
Publisher: Elsevier
Country of publisher: United Kingdom
LCC subjects: Technology: Home economics: Nutrition. Foods and food supply
Website: https://www.journals.elsevier.com/journal-of-functional-foods

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