Скачать или смотреть Eat Sprouted Garlic - Contains Higher Antioxidant Levels than Fresh Garlic - Don't Throw It Out

We can easily say that garlic is one of the healthiest foods on the planet. It’s loaded with healthy nutrients and it can provide many health benefits. How about sprouted garlic? Well, the bad thing is that most people throw out old garlic once it’s grown a bright green shoot. However, a little sprout actually increases the bulb’s nutritional and medicinal profile.

While some old sprouted foods can actually be dangerous because they release toxic chemicals which can harm the body, that’s not the case with sprouted garlic. In fact, a study funded by Korea’s Institute of Planning and Evaluation for Technology, which was recently published in the ACS’ Journal of Agricultural and Food Chemistry found that sprouted garlic has even more antioxidant activity than its younger, fresher counterpart.

The researchers knew that as seedlings transform into green plants they manufacture many compounds including those that protect the plant from pathogens. Researcher Kim explains, “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’s group postulated that a similar process may be occurring when green shoots grow from old garlic cloves. Other studies had already revealed that sprouted beans and grains have richer antioxidant profiles than unsprouted varieties, so the team decided to see if sprouted garlic had increased antioxidant levels as well.

Extracts from garlic sprouted for 5 days had the highest antioxidant activity, whereas extracts from raw garlic had relatively low antioxidant activity. Furthermore, sprouting changed the metabolite profile of garlic: the metabolite profile of garlic sprouted for 5–6 days was higher than of garlic sprouted for 0–4 days, which is consistent with the finding that garlic sprouted for 5 days had the highest antioxidant activity.

The researchers concluded that sprouting may be a viable method to increase the antioxidant potential of garlic.

To stimulate the sprouting of garlic, you should just leave it in the open. At home, you should poke two toothpicks in a pod of garlic. The garlic should be unpeeled. Next, fill a small and narrow glass cup with water, and place the garlic pod on its rim, with its narrow part a bit submerged in the water. Keep it on a window sill, and after 5 days, you will notice the new garlic sprouts.

Does this mean you should ditch regular garlic and only use only sprouted garlic? NO! Just add some sprouted garlic to your diet.
However, the garlic sprouts are very bitter. Garlic is an effective anti-inflammatory, a proven immune booster, it enhances cardiovascular health in numerous ways and kills 14 types of cancer cells. A sulfur rich compound in garlic called allicin is effective against bacteria, viruses, fungi, and parasites without toxic side effects.

So the next time, that head of garlic you haven’t touched in a few weeks and has suddenly gone sprouty on you. Why not eat it for its amazing health benefits.

Sources:
https://pubs.acs.org/doi/abs/10.1021/...
https://www.acs.org/content/acs/en/pr...

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Eat Sprouted Garlic - Contains Higher Antioxidant Levels than Fresh Garlic - Don't Throw It Out