Do you throw away garlic as soon as you see little green shoots appear? This usually happens after garlic cloves have been sitting out, unused and many people assume they've gone bad by this point.
And you wouldn't be completely wrong in assuming this – Many sprouted foods are hazardous and can release harmful toxins when consumed.
But a study funded by Korea's Institute of Planning and Evaluation for Technology has found that garlic is the exception. The study was published in the ACS Journal of Agricultural and Food Chemistry, and it shows that sprouted garlic contains even stronger antioxidant properties than fresh, young garlic.
The study was carried out by researcher Jong-Sang Kim and company, and in their report, they found garlic sprouted for five days had not only greater antioxidant activity than younger bulbs, it also had different metabolites.
Researchers even found that extracts from the garlic protected cells in a laboratory dish from damage.
None of this is particularly news to one Dr. Mercola, New York Times best-selling author and doctor, who wrote up a piece citing the following benefits of sprouted garlic:
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The study was carried out by researcher Jong-Sang Kim and company, and in their report, they found garlic sprouted for five days had not only greater antioxidant activity than younger bulbs, it also had different metabolites.
Researchers even found that extracts from the garlic protected cells in a laboratory dish from damage.
None of this is particularly news to one Dr. Mercola, New York Times best-selling author and doctor, who wrote up a piece citing the following benefits of sprouted garlic:
- Reduced inflammation
- Boosted immune function
- Improved cardiovascular health
- Destruction of 14 types of cancer cells, including brain, lung, breast and pancreatic
