A study in the Journal of Agriculture and Food Chemistry reported that fresh garlic is much more beneficial for your heart than dried garlic. There is a chemical released when fresh garlic is cut, called hydrogen sulfide, which relaxes blood vessels. Another study in Japan compared garlic preserved in water, alcohol, vegetable oil and fresh garlic. They were measuring a compound known was allicin, which is garlic’s main active ingredient and what gives garlic its strong smell. They found that allicin dissipates quickly once garlic is cut. Scientists believe that allicin has antibacterial properties that may help prevent food poisoning and bacterial infections. Allicin may also help prevent blood clots and certain cancers. Even though allicin breaks down quickly, scientists believe that the compounds it breaks into may still be beneficial. So get out your garlic crusher and mince away!
photo credit: David Blackwell.
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