Sprouted garlic are the older garlic bulbs with green shoots sprouting from their cloves. Generally, people tend to throw it away, not knowing all the beneficial uses it can have.
Although there are certain sprouted foods which release toxins that can be dangerous to your health, sprouted garlic is extremely beneficial.
According to a study conducted by Korea`s Institute of Planning and Evaluation for Technology, and published in the ACS` Journal of Agricultural and Food Chemistry, sprouted garlic has more powerful antioxidant properties than raw, young garlic.
The studies of Dr. Mercola have proved that regular consumption of raw garlic can provide a number of health benefits, including:
- Regulates the blood pressure and cholesterol levels
- Reduces the risk of heart disease, such as heart attack
- Lowers the risk of stroke
- Prevents cancer, including brain, prostate and lung cancer
- Effective against drug-resistant bacteria
The research team that conducted the study knew very well the fact that as the seeds turn into green plants, they create numerous compounds, as well as those that preserve the plant from pathogens.
This has been explained by one of the researchers, Jong-Sang Kim:“Plants are very susceptible to attack from bacteria, viruses, and insects during sprouting. This causes them to produce a variety of chemicals called phytoalexins to defend themselves. Most of these are toxic to microorganisms and insects, but beneficial to human health.”
Kim and his colleagues believe that similar process occurs when green shoots grow from old garlic cloves. It has already been proved that sprouted grains and beans have stronger antioxidant effects than the unsprouted ones and the scientists decided to examine whether this is the case with sprouted garlic.
The study results have shown that extracts from garlic sprouted for 5 days had the strongest antioxidant effects, while the antioxidant effects of raw garlic extracts was relatively lower.
Furthermore, it has been proved that the metabolic profile of garlic has changed by sprouting. More precisely, the metabolic profile of garlic sprouted for 5-6 days was different from the one of garlic sprouted for 0-4 days. Finally, the results have showed that the strongest antioxidant effects has garlic sprouted for 5 days.
Therefore, sprouting is a potentially effective method to increase the antioxidant properties of this vegetable.
However, the scientists have still not identified the concrete mechanisms behind the increased antioxidant levels found in sprouted garlic.
Also, this does not mean that you should stop consuming regular raw garlic and consume only sprouted one. But, it is recommended that you include sprouted garlic in your diet.
Garlic is one of the healthiest foods on the planet. It has the ability to boost your immune system, improve heart health, and has strong anti-inflammatory properties. Moreover, it inhibits 14 types of cancer cells. Finally, it is rich in a compound called allicin, which is high in sulfur and is able to destroy viruses, bacteria, fungi and parasites without side effects.