When old garlic bulbs get green shoots sprouting from their cloves we call them “sprouted” garlic. However, not many people know about their health benefits and they just throw sprouted garlic cloves. Generally, sprouted foods are harmful because they release toxins; however this is not the case with garlic.
The ACS’ Journal of Agricultural and Food Chemistry published a study where it was shown that sprouted garlic is a much better antioxidant than fresh garlic.
The numerous health benefits of consuming raw garlic have been confirmed in the studies conducted by Dr. Mercola who discovered that the garlic:
- Normalizes the blood pressure and cholesterol
- Lowers the risk for heart diseases, like heart attack and stroke
- Lowers the risk of osteoarthritis
- Prevents cancer, including prostate, brain, and lung cancer
- Effective against drug-resistant bacteria
A team of scientists that were included in this study discovered that the sprouts contain compounds that protect the plant from pathogens as well as many other beneficial ones.
According to 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.”
The team of researchers also suggests that a similar process could happen while green shoots grow from the old garlic cloves. The experts wanted to find out if garlic sprouts are just as beneficial as sprouted grains and beans which are more potent antioxidants than the unsprouted ones.
The researchers have discovered that garlic which sprouted for 5 days has much more antioxidant power than the raw garlic extracts.
The sprouting actually causes alteration of the metabolic profile of the garlic. The metabolite profile of the garlic that sprouted for 5-6 days was very different from the one that sprouted 4 days or less. This is also a proof of the strong antioxidant properties of the garlic that sprouted for 5 days.
The scientist believe that one way of raising the antioxidant potential of garlic is sprouting, however there have not yet determined the concrete mechanisms that increase the antioxidant power of sprouted garlic.
So, you should definitely include garlic in your diet, preferably sprouted. It is very beneficial for your health because it makes your immune system and heart stronger; it is a powerful anti-inflammator and also inhibits 14 types of cancer cells.
Furthermore, this does not mean that you should avoid regular garlic and consume sprouted one only. Yet, it is advisable that you incorporate sprouted garlic in your diet.