Sprouted garlic study
American Chemistry Society (ACS) reported that a recent study performed by Jong-Sang Kim and colleagues found five-day-old garlic has higher antioxidant activity than younger, fresh bulbs. They also determined that sprouted garlic had different metabolites, which suggests that the older garlic can make diverse substances.
Additional findings determined that sprouted garlic extracts helped to protect cells from certain types of damage while in laboratory dishes. Their conclusion is simply,
“Therefore, sprouting may be a useful way to improve the antioxidant potential of garlic.”
Known benefits of garlic
People have been using garlic for medicinal purposes for thousands of years. The health benefits of eating fresh, raw garlic or taking garlic supplements is a natural way to reduce the risk of heart disease; it also helps in lowering cholesterol levels and blood pressure.
Consuming fresh, raw garlic may boost a person’s immune system and help to prevent and battle cancer. However, there is very little research of the health benefits and effects of sprouted garlic, until now.
Previous research shows that sprouted grains and beans have amplified antioxidant activity. New compounds are created when seedlings grow, which include pathogens that protect the plant from diseases.
Kim’s team initiated a study on sprouted garlic to see if they hold the same principles and activity. The results of their study are encouraging.
It appears to be a good idea to refrain from throwing out your sprouted garlic. According to the conclusions derived from this recent study, older garlic cloves are actually better for you than fresh, raw garlic.
Read more of George Zapo’s articles about public, global, and environmental health at his website: Healthy Habits.