In a Japanese study published in the Journal of Agriculture and Food Chemistry, it appears that maximum health benefits can be reaped if you opt for fresh garlic instead of preserved garlic.  This news is definitely a boon for garlic lovers around the world who like their garlic freshly sliced and spicy.

According to the study, fresh garlic is by far the most stable form of the fleshy plant compared to preserved forms, such as garlic in oil & garlic in water.  The researchers were able to measure the stability of the different forms of garlic by measuring the amount of allicin that remained in the garlic.

The importance of allicin

Allicin is the main chemical compound found in garlic. The garlic's characteristic taste and smell is due to the presence of allicin – a recognized natural antibacterial agent.

Earlier medical studies suggest that this compound may help promote better digestive health by stopping bacterial infections in its tracks.  In the world of alternative medicine, garlic is also recognized as a potent blood thinner, blood pressure regulator and cancer preventive.

Why is fresh better than preserved?  Like most chemicals, allicin is sensitive to environmental changes.  When a solvent like water or preservative like olive oil is introduced into the equation, allicin is lost.  It was found that within hours, the allicin in oil-preserved garlic is greatly reduced – so what is left is just the flavor and the garlic itself.

Water preservation & oil preservation

The antibacterial power of the garlic decreases dramatically.  What about water-preserved garlic?  Researchers measured the allicin level in garlic submerged in water and found out that in six days, the allicin level in the garlic reduced by 50%.  So between preserving with water and preserving with oil, research points that preserving with water is better.

Is everything lost when allicin is drastically reduced?  Not necessarily – the researchers remained positive: the allicin may be gone, but it may have been converted to other chemical compounds that may still be helpful to the human body.

Other benefits of garlic

Garlic is one of the best-loved flavor enhancers in the world.  It accompanies many dishes around the world as a potent spice and flavoring.  This is actually a very good thing, because garlic has many other health benefits:

1. Garlic is a traditional preventive that has been used for centuries to ward off common illnesses such as the common cold and flu.  This capacity of garlic may be due to its antibacterial properties.

2. Garlic can help reduce cholesterol levels.

3. Garlic contains sulfur, which is a natural antibacterial and anti fungal agent.

4. Garlic is a broad-spectrum antibacterial agent that can promote general wellness by targeting different types of bacterial invaders.

5. Garlic can be used as a natural toothache remedy. Again, this is attributed to its antibacterial properties.

6. Aged garlic, such as the one provided by brands like Kyolic – Wakunaga of America, is seen to provide more potent benefits, generally.  Brands like Kyolic Aged Garlic also reduces the smell and taste associated with fresh garlic.  I highly recommend this supplement.  I take it on a daily basis.

7. Garlic can benefit individuals suffering from clotting diseases, such as arterial occlusive disease.

8. Garlic can help people with hypertension by thinning the blood naturally and lowering blood pressure.

9. According to a study performed by Loma Linda University researchers, garlic can ward off cancer by negating the metabolism of tumor cells and by preventing cancer cells from multiplying.

10. Garlic can also help boost the immune function of the body. It helps boost the immune system by enhancing the activity of T-cells in the body.

11. Garlic can help protect people from toxins like aflatoxin, which are known to cause liver cancer.

12. Garlic can also help people with liver problems by reducing the amount of fat stored in the liver.

13. Garlic is a natural antioxidant; it can help protect the body's cells from free radical damage.

14. Garlic can also help reduce the triglyceride level in the body.

15. Garlic can reduce your risk from dying from a heart attack by as much as 50%.

16. Based on a study published in the American Journal of Nutrition, individuals who regularly ate fresh garlic reduced their risk of developing stomach cancer by a whopping 50%.

Sources:
webmd.com/food-recipes
kyolic.com
thenutritionreporter.com
disabled-world.com