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Crush them. Then bake them slightly. Researchers have known for some time that garlic is a rich source of heart-protective compounds called thiosulfinates. These sulfur compounds, best known for causing eyes to water, may lower blood pressure and break up potentially harmful clusters of platelets in the bloodstream. But, up to now, most researchers figured that the best way to get the most benefits from garlic was to eat the small bulbs raw.
The Agriculture Research Service (ARS) recently published their findings in the Journal of Agricultural and Food Chemistry. Since most people worldwide sauté or bake their garlic before eating it, the researchers wanted to know if cooking reduced garlic's blood-thinning effects. They also wanted to see what impact crushing the garlic before cooking had on its ability to bust up artery-clogging platelets.
After boiling, baking and microwaving both crushed and uncrushed cloves of garlic and evaluating them for their antiplatelet activity, the scientists learned that lightly cooked, crushed garlic provides most of the health benefits found in raw garlic. The only exception was microwaving, which stripped garlic almost entirely of its blood-thinning effects.
ARS is the U.S. Department of Agriculture's chief scientific research agency.
Published 11/16/07
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You've heard it for years: garlic is good for you! It especially helps your heart, researchers say. But what is the best way to consume it? Large amounts of raw garlic may be good for your heart, but not necessarily your social life. So, how do we best enjoy these pungent little bulbs, without missing out on their impressive health benefits?
