Sprouted garlic is better for heart health. A technical college study found that sprouted garlic is more heart-healthy and contains more antioxidants than fresh garlic.
Higher anti-cancer and anti-radiation effects. Researchers have found through experiments that garlic that has germinated for five days has stronger antioxidant activity than fresh garlic. Although eating garlic does not cure cancer, the germinated garlic is rich in the antioxidant element selenium and has a strong antioxidant effect, which can reduce the damage of free radicals. Its preventive and anti-cancer effects are far superior to those of germinated garlic.
Mash to eat anti-cancer, eat sterilization raw. Garlic contains effective substances such as alliin and garlicase. After being crushed, they will contact each other to form allicin with anti-cancer effects. Therefore, after mashing or cutting the garlic, it is best to leave it for 10-15 minutes, which is conducive to the production of allicin. During the heating process, the content of organic sulfides that play an antibacterial role will gradually decrease, and the higher the temperature, the faster the decline. Therefore, cooked garlic does not have a good sterilization effect. At home, you can eat cold dishes with garlic, and garlic dumplings with vinegar and a small amount of sesame oil when eating dumplings.
Single head garlic is more anti-cancer, and purple peel garlic is more bacteriostatic. Single head garlic has a certain medicinal value, and its anti-cancer effect is higher than that of ordinary split garlic. Garlic can be divided into white-skinned garlic, purple-skinned garlic, and black-skinned garlic according to the color of the outer skin. Among them, white-skinned garlic and purple-skinned garlic are more common. Compared with white-skinned garlic, purple-skinned garlic has a more spicy taste, a higher content of the active ingredient allicin, and a more obvious bacteriostatic effect.