Leaving crushed garlic for 15 min enhances its cancer fighting properties
Aug 01, 2011
Recent research has found that garlic process active agent allyl sulfide after the garlic clove is chopped or crushed. If garlic is cooked immediately after chopping, the enzymes that help in producing sulfide get inactivated. The inactivated enzymes reduce the cancer fighting properties of garlic. However, if you leave the chopped or crushed garlic for 10 to 15 minutes there is a chance that stable anti cancer compounds are formed.
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