Fresh Garlic May Be Healthier Than Bottled
[2008-7-21]
Tag : fresh preserved vegetable
The next time you use garlic for its renowned antibacterialeffects, consider fresh garlic instead of those bottles of choppedgarlic. Researchers in Japan report that fresh garlic maintainshigher levels of a key healthy ingredient than preserved versionsand may be better for you. Their study is scheduled for the June 25issue of ACS Journal of Agricultural and Food Chemistry, abi-weekly publication.
In the new study, Toyohiko Ariga and colleagues point out thatallicin is one of the main active ingredients in garlic. Otherstudies have shown that allicin has beneficial effects inpreventing blood clots, cancer, and bacterial infection. Althoughcommercially bottled garlic is often stored in oil or water,researchers did not know how various storage and preservationmethods affect levels of allicin, which is fragile and disappearsquickly.
To find out, Ariga's group compared allicin levels in extracts offresh garlic after 1-2 weeks of storage in water, alcohol, andvegetable oil. Garlic stored in water at room temperature lostabout half its allicin in 6 days and garlic in vegetable oil losthalf its allicin in less than an hour. The garlic lost itsantibacterial action as allicin broke down. However, allicin brokedown into materials that still are believed to have some anticancerand anti-blood clot effects.
The next time you use garlic for its renowned antibacterialeffects, consider fresh garlic instead of those bottles of choppedgarlic. Researchers in Japan report that fresh garlic maintainshigher levels of a key healthy ingredient than preserved versionsand may be better for you. Their study is scheduled for the June 25issue of ACS Journal of Agricultural and Food Chemistry, abi-weekly publication.
In the new study, Toyohiko Ariga and colleagues point out thatallicin is one of the main active ingredients in garlic. Otherstudies have shown that allicin has beneficial effects inpreventing blood clots, cancer, and bacterial infection. Althoughcommercially bottled garlic is often stored in oil or water,researchers did not know how various storage and preservationmethods affect levels of allicin, which is fragile and disappearsquickly.
To find out, Ariga's group compared allicin levels in extracts offresh garlic after 1-2 weeks of storage in water, alcohol, andvegetable oil. Garlic stored in water at room temperature lostabout half its allicin in 6 days and garlic in vegetable oil losthalf its allicin in less than an hour. The garlic lost itsantibacterial action as allicin broke down. However, allicin brokedown into materials that still are believed to have some anticancerand anti-blood clot effects.
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