Aged garlic: the best for heart health - Reuters

28/02/2014 – garlic seasoned develops more beneficial substances that not fresh garlic

Garlic sprouting seems to possess precious virtues antioxidants that prevent cell damage. Its power would be much higher than that of fresh garlic

Not everything that is fresh and just picked is better in terms of well-being. At least this is the idea of ??some researchers from the University of Iowa, United States. According to one of their latest studies, in fact, old garlic bulbs would be better in terms of health benefits compared with fresh garlic . Its counterpart ??green , in fact, would not count the same high mix of antioxidants are essential for heart health.

Even as a little ‘years of eating garlic , or even supplements of garlic, has become a kind of fashion, due precisely to what is suggested by several studies that have dealt with and they have, in several cases, confirmed what was already known from folk medicine. For example, we read a little ‘everywhere its important role in the prevention of cardiovascular disease.
About studies conducted in recent years, garlic has exceptional properties in the reduction of cholesterol , blood pressure and, consequently, to decrease the risk of heart disease . But that’s not all: it seems that also strengthens the immune system and help fight cancer.

All of these beautiful virtues, however, seems to have always been attributed with fresh garlic. The garlic sprouted, however, is always a back seat. What I had not, however, be borne in mind is that when the garlic begins to sprout will create many new compounds , including those essential for the plant to prevent the attack by agents pathogens.
All this, according to the team led by Dr.. Jong-Sang Kim, a researcher at the University of Iowa happens to all the plants, so why should not happen just in the shoots of the old heads of garlic?

According to the research team, garlic sprouted from about five days possesses antioxidant activity far higher than the bulbs more fresh and young. In addition, several metabolites were found, and this may suggest that different substances are produced.
During the study – published in the ??Journal of Agricultural and Food Chemistry – have been used extracts from this type of garlic and applied to some cell cultures in the laboratory. The result was that the cells were protected from external damage. “Therefore, germination can be a useful way to improve the antioxidant potential of garlic.”

The next time you see garlic sprouted, do not throw thinking that it is no longer good, but add it to your food: you could gain a lot in terms of health.