Effects of black garlic on weight loss in obese people

The effect of black garlic consumption on weight, blood lipid profile/ index and body fat percentage of overweight people receiving low calorie diet- Clinical trial

Status

Recruiting

Phases

Phase 3

Study type

Interventional

Source

IRCT

Registry ID

IRCT20230820059190N1

Enrollment

Registered

2023-09-02

Start date

2023-09-23

Completion date

Unknown

Last updated

2023-10-16

For informational purposes only — not medical advice. Sourced from public registries and may not reflect the latest updates. Terms

Conditions

obesity. Obesity due to excess calories

Interventions

Intervention 1: Intervention group: The intervention group of 20 people will receive 10 grams of black garlic daily under a low-calorie diet for 8 weeks. Intervention 2: Control group: The control gr

Eligibility

Sex/Gender

All

Age

18 Years to 60 Years

Inclusion criteria

Inclusion criteria: No consumption of other garlic products in groups Not receiving weight-reducing drugs Not having diabetes and familial hyperlipidemia No allergy to black garlic

Exclusion criteria

Exclusion criteria: >30% non-compliance with the diet Taking drugs that affect weight during treatment Failure to refer for weight control Not receiving prescribed garlic orderly

Design outcomes

Primary

Measure	Time frame
Body Weight. Timepoint: At the beginning and two months after therapeutic intervention (low-calorie diet with or without black garlik). Method of measurement: Accurate scale measuring 0.1 kg.;Body fat percent. Timepoint: At the beginning and two months after therapeutic intervention (low-calorie diet with or without black garlik). Method of measurement: Bioimpedance Measurement.	—

Secondary

Measure	Time frame
Serum total cholesterol. Timepoint: At the beginning of the study (Just before the start of the intervention) and 8 weeks after the start of consuming black garlic and a low-calorie diet. Method of measurement: Enzymatic Method.;Serum triglyceride. Timepoint: At the beginning of the study (Just before the start of the intervention) and 8 weeks after the start of consuming black garlic and a low-calorie diet. Method of measurement: Enzymatic Method.;Serum high density lipoprotein. Timepoint: At the beginning of the study (Just before the start of the intervention) and 8 weeks after the start of consuming black garlic and a low-calorie diet. Method of measurement: Enzymatic method.;Serum low density lipoprotein. Timepoint: At the beginning of the study (Just before the start of the intervention) and 8 weeks after the start of consuming black garlic and a low-calorie diet. Method of measurement: Estimating using freidwald formula.	—

Measure

Time frame

Serum total cholesterol. Timepoint: At the beginning of the study (Just before the start of the intervention) and 8 weeks after the start of consuming black garlic and a low-calorie diet. Method of measurement: Enzymatic Method.;Serum triglyceride. Timepoint: At the beginning of the study (Just before the start of the intervention) and 8 weeks after the start of consuming black garlic and a low-calorie diet. Method of measurement: Enzymatic Method.;Serum high density lipoprotein. Timepoint: At the beginning of the study (Just before the start of the intervention) and 8 weeks after the start of consuming black garlic and a low-calorie diet. Method of measurement: Enzymatic method.;Serum low density lipoprotein. Timepoint: At the beginning of the study (Just before the start of the intervention) and 8 weeks after the start of consuming black garlic and a low-calorie diet. Method of measurement: Estimating using freidwald formula.

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Countries

Iran (Islamic Republic of)

Contacts

Public ContactGita Shafiei

Yasouj University of Medical Sciences

shafiei.g71@gmail.com+98 74 3322 5519

Outcome results

None listed

Source: IRCT (via WHO ICTRP) · Data processed: Feb 4, 2026