Roasted garlic vs. raw garlic... Which has better health benefits?

Allicin decreases when heated... Crushing raw garlic increases its effectiveness compared to eating it whole.

However, allicin has the property of decreasing when heat is applied. Consuming raw garlic provides more allicin than cooked garlic. When eating raw garlic, it is better to cut or crush it rather than eating it whole. Applying physical force damages the garlic tissue, activating the allicin compound.

It has been shown that hydrogen sulfide is also produced during the process of crushing garlic. According to a paper published in the international journal "Journal of Agricultural and Food Chemistry," cutting or crushing garlic produces hydrogen sulfide. This compound helps stabilize blood vessels and improve blood flow. The research team analyzed that hydrogen sulfide loses its efficacy when garlic is heated.

Cooked garlic increases antioxidant components such as polyphenols and flavonoids... delaying aging and exhibiting anticancer effects

What nutrients and benefits are maximized when garlic is cooked? Heating garlic enhances its antioxidant properties. The content of antioxidant compounds such as polyphenols and flavonoids increases. Research shows that cooked garlic has seven times more polyphenols and about sixteen times more flavonoids than raw garlic.

The two components eliminate reactive oxygen species in the blood, suppress inflammation in the body, and have anticancer effects. Reactive oxygen species destroy DNA, accelerate aging, and cause various diseases such as cancer, diabetes, and dementia. Polyphenols not only have antioxidant effects but also exhibit antiviral activity, which is beneficial for boosting immunity.

The compound that suppresses cancer, 'S-allyl cysteine,' is also produced in large quantities. According to analysis by the National Institute of Agricultural Sciences' Department of Food and Agricultural Resources, boiling garlic in water for an hour resulted in a threefold increase in S-allyl cysteine content compared to raw garlic.

People with weak stomachs or those about to undergo surgery should avoid raw garlic as much as possible... risk of excessive bleeding during surgery

Although the efficacy varies depending on the recipe, it is wise to consume raw garlic and cooked garlic appropriately according to the situation. However, for people with weak stomachs or reflux esophagitis, cooked garlic is better than raw garlic. Allicin in raw garlic can irritate the stomach lining, causing heartburn and other symptoms. People with severe irritable bowel syndrome may also experience gastrointestinal discomfort if they consume excessive raw garlic.

People preparing for surgery should avoid raw garlic. Garlic can inhibit platelet aggregation and may cause excessive bleeding. According to the American healthcare database PubMed, there was a case where a patient who consumed 12 grams of garlic (about 4 cloves) daily experienced excessive bleeding during spinal surgery.

⟨3-line summary⟩

✔ Allicin in garlic, which has antibacterial properties and lowers blood pressure, decreases when heated.

Crushed raw garlic has more potent effects; people with stomach issues or those scheduled for surgery are advised to avoid it.

✔ Cooked garlic maximizes polyphenol and flavonoid components, enhancing antioxidant effects